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Quick! How do I make canned frosting smooth?

post #1 of 20
Thread Starter 
Hi guys,
I have a cake to make for tomorrow and I need help FAST! She just wants plain chocolate frosting, not buttercream, so I was going to use chocolate fudge becuase I hear that's thicker and better for cakes. So my question is: How do I make it smooth? Has anyone frosted with canned frosting? Are there any tricks to making it nice and pretty? Also, I wanted the frosting to be thick on the cake - will that be a problem? Will it slide off the top and sides, or should it set ok? Any ideas or help you guys can give would be MOST appreciated. I'm kind of freaking out becuase I normally work with bc and have my tricks for that, but not so sure about canned choco frosting.

Also, I'm putting two 9x13s together to make a 'sheet cake' and I'm double layering it. Any tips on how to make the crease in the middle less obvious (maybe more frosting over it?). And how do I prevent it from cracking? ANy tips there?

HELP!!! (I promise to post a pic if you help me! LOL icon_lol.gif )

Thanks,
Kellie
post #2 of 20
i'm not sure, maybe try refrigerating it, then going over it with the paper towel? canned frosting is so sticky, i just don't know. i wonder if you could add a little powdered sugar to it to kind of stiffen it up? maybe it would smooth better?
post #3 of 20
I would try the hot spatula method. Boil some water and remove from heat. Dip in your spatula and wipe off all the water from the spatula...then smooth your cake. That should do the trick.


Hope that helps...Hugs, ~Denise
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post #4 of 20
I tried to smooth some canned frosting with the paper towel and it did not work at all! I am wondering if a plastic scraper might work.

Good luck!
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post #5 of 20
That's how I make my sheet cakes, 2 9x13 pushed together. As long as their the same level, pushed togther tightly, firmly (how ever you would say) you should be okay. I always crumb coat (I'm not sure if you can do that with the frosting you're using) and then yes, add more frosting. Make sure it's on a strudy board, so that the cake doesn't wabble or anything and you should have no cracks.
Hope that helps!
post #6 of 20
Please post if you got the can icing smooth and how. Thanks Caixa
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post #7 of 20
Thread Starter 
Thanks guys! I'm wondering if I should just use choco bc instead. She said chocolate, so I figured I'd use plain choco, BUT I know bc smooths and so maybe choco bc would be a better choice? The funny thing is, the girl ordering it hates chocolate, but it's for her mom, so she's being sweet and giving her a choco cake. So what do you think? Try the reg choco, or just go with choco bc?
post #8 of 20
Thread Starter 
Thanks guys! I'm wondering if I should just use choco bc instead. She said chocolate, so I figured I'd use plain choco, BUT I know bc smooths and so maybe choco bc would be a better choice? The funny thing is, the girl ordering it hates chocolate, but it's for her mom, so she's being sweet and giving her a choco cake. So what do you think? Try the reg choco, or just go with choco bc?
post #9 of 20
Thread Starter 
Thanks guys! I'm wondering if I should just use choco bc instead. She said chocolate, so I figured I'd use plain choco, BUT I know bc smooths and so maybe choco bc would be a better choice? The funny thing is, the girl ordering it hates chocolate, but it's for her mom, so she's being sweet and giving her a choco cake. So what do you think? Try the reg choco, or just go with choco bc?
post #10 of 20
Once I had to do a cake quickly and used chocolate stor bought icing. I used the one that says"whipped". It was thicker than the normal icing. I did add a bit of powdered sugar to thicken it even more for decorating.
post #11 of 20
you can add powdered sugar to store bought frosting and make it end up the same consistency as BC....I've done it tons of times in a pinch, I just dump it in my mixer bowl and add powdered sugar little by little until it is the right consistency...with the chocolate though, it will lighten it slightly so you may want to add more cocoa powder too!!! It will crust up pretty well for you too if you throw in a TBLSP. of meringue powder too. I have done it a ton and used the paper towel method and it works with the meringue powder in it. Also you won't have to worry about your sheet cake cracking as long as it is on a VERY sturdy board, I would suggest plywood when working with cakes that large....good luck, let us know how it turns out!!
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post #12 of 20
A couple of times I have taken canned chocolate frosting and mixed in some powdered sugar. It will then crust more like a buttercream. One thing to note is that the powdered sugar will lighten the color of the chocolate slightly.

Tastes good too!
post #13 of 20
Quote:
Originally Posted by KHalstead

you can add powdered sugar to store bought frosting and make it end up the same consistency as BC....I've done it tons of times in a pinch, I just dump it in my mixer bowl and add powdered sugar little by little until it is the right consistency...with the chocolate though, it will lighten it slightly so you may want to add more cocoa powder too!!! It will crust up pretty well for you too if you throw in a TBLSP. of meringue powder too. I have done it a ton and used the paper towel method and it works with the meringue powder in it. Also you won't have to worry about your sheet cake cracking as long as it is on a VERY sturdy board, I would suggest plywood when working with cakes that large....good luck, let us know how it turns out!!



LOL Great minds think alike! We must have posted at the same time!
post #14 of 20
I would skip the canned chocolate frosting and make a really rich, dark chocolate buttercream. I don't know how she'd even be able to tell the difference (except that the homemade would taste better!). Did she say she wants canned icing?
There's a recipe on this site for bittersweet chocolate frosting that I've heard is very yummy. I don't know how it is for smoothing, but you could PM the submitter and ask her.

Good luck!
post #15 of 20
Here a link to a recipe on this site called Chocolate Syrup Frosting. It sounds really yummy.

http://www.cakecentral.com/cake_recipe-2033-0-Chocolate-Syrup-Frosting.html

Because it contains butter and powdered sugar, I'm guessing you could get it smooth with the hot spatula method. It may not crust, but putting the iced cake in the fridge would firm up the butter and make it easier to smooth.
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