I made my first cake for an event (baby shower) this weekend. For some reason, I have a problem icing cakes so that you can't see some of the cake underneath the icing. I did a 2 tier cake, a 10-inch and a 6-inch. The 6-inch came out pretty well, but the 10-inch I could not get the icing to completely cover it. This is a reoccuring problem for me. I have tried crumb coating, extra layers of buttercream, different kind of buttercream, but nothing seems to work. I have started using the Wilton icing tip, which helps some, but not fully. Does any one have any suggestions?

Here is a picture:

The cake is beautiful and you did a great job. It looks like you are not putting enough icing on. Maybe you start with enough but then in trying to get it perfect you end up taking a lot of it off. I use the icing tip and it does seem to help. Remember a lot of cakes you look at in books are displays. I think one of the biggest mistakes we all make is trying to get a picture cake. One other mistake is being too hard on yourself.

Just looks like not enough icing to me. You really have to put alot on to be able to then go back and smooth it. In the smooting process, you're actually removing some of the icing at times to level it. I had this same problem early on. I double my batch of icing so I don't feel that I have to scrimp when applying it!

Cute cake, webdiva.
I had the same problem. I finally, after many cakes, went to the hardware store and bought myself a good 6 inch scraper/putty blade.
The very first time I used it, my sides came out great! I think it's because I had more control with it than the long angled spatula/spreader. Plus it's a straight edge & not rounded at the end.
I only had to go once around the cake to have it looking nice instead of a few times with the angle.
Same goes for the top.
Try it!!! You can get a decent one for about $8 - $10. They do come cheaper and more expensive but I found the middle grade works quite well.

Good luck!!!

If you're using the icing tip, you should be putting enough on...I think you're just taking too much off. This is a problem I had when I first started doing cakes.

Just keep practicing, maybe get some dummies, and keep practicing...you will get it!!!!

Just remember that more icing is better in this instance, and once you get the hang of it, you will be using less icing and will have a great result.

Another thing, you might want to consider is are you holding your spatula level with the side of the cake. It kinda looks like you're tilting it in at the top of the cake because there's more icing at the bottom than at the top. Good Luck!!

I agree that it just is too little icing. I used to have the same problem. I watched a few shows seeing the "professionals" do it, and they really just slob it on in large amounts. I started doing that, worried all the while I was putting on too much. But in the end, I didn't have the problem anymore and no one complained of too much frosting. I eat most of the cakes I do for family and friends and don't think there is too much either.