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