My Daughters 8Th Birthday Cake

Decorating By neanscreations Updated 11 May 2013 , 3:05am by PTDixieGal

 neanscreations  Cake Central Cake Decorator Profile
neanscreations Posted 9 May 2013 , 12:23am
post #1 of 9

A[IMG]http://cakecentral.com/content/type/61/id/3002756/width/200/height/400[/IMG]

So I didn't know what kind of cake to make for her birthday and this is what I came up with. Technically this is my 3rd ever fondant cake and it took less time and I'm improving or at least I think so. However the top was a pain. Any tips on frosting a custom cut cake without tearing it up?

8 replies
 manddi  Cake Central Cake Decorator Profile
manddi Posted 9 May 2013 , 1:17am
post #2 of 9

AIf you mean that your cake is tearing when you apply frosting, your buttercream is too thick. Thin it out a little with water, milk, cream, or corn syrup.

Cute cake; I bet your daughter loved it!

 connie9003  Cake Central Cake Decorator Profile
connie9003 Posted 9 May 2013 , 1:25am
post #3 of 9

Also I use a frosting tip on some cakes. it spreads a even layer of icing and gives you minimal workings.instead of smoothing all the icing you just smooth the lines.

 neanscreations  Cake Central Cake Decorator Profile
neanscreations Posted 9 May 2013 , 1:32am
post #4 of 9

AYes it tore but what I did was I did not have a small enough square pan so I cut it down to size and when I applied frosting to the cake edges it was like trying to frost well the inside of a cake. I never thought of using a frosting tip to do it. Do you use one of those extra large tips? And thanks my daughter is in love with it!!

 Cakemommy2012  Cake Central Cake Decorator Profile
Cakemommy2012 Posted 9 May 2013 , 2:49am
post #5 of 9

They actually have a tip called the Icer Tip.  It is very large and has a large narrow slit so you can put a nice even layer on your cakes.  After I carve a cake, I usually press it to firm it back up then pop it in the freezer before I ice it! HTH

 neanscreations  Cake Central Cake Decorator Profile
neanscreations Posted 9 May 2013 , 4:40am
post #6 of 9

AGood tip. But does the pressing it not squish it? And what is HTH?

 Cakemommy2012  Cake Central Cake Decorator Profile
Cakemommy2012 Posted 9 May 2013 , 5:19am
post #7 of 9

You just want to press the "loose" cake on the sides back into itself--not sure how to word that--  you want to make it not feel like icing the inside of a cake like you said-- =-)  HTH (Hope that Helps)

 auntginn  Cake Central Cake Decorator Profile
auntginn Posted 9 May 2013 , 5:46am
post #8 of 9

Are you talking about a crumb coat?  I put a crumb coat of thinned out icing on my cold cake first, wait til it crust and then ice the cake.

 PTDixieGal  Cake Central Cake Decorator Profile
PTDixieGal Posted 11 May 2013 , 3:05am
post #9 of 9

AWESOME!

Quote by @%username% on %date%

%body%