I just bought that big cake icer tip by Wilton (not sure why, just thought I needed it, LOL). But it is big!

How do you use this thing? What kind of a bag do I put it in to ice the cake? Just cut a ziplock bag in the corner or something?

I use the big 16 inch feather weight bag; but if you cut the bag to fit the tip, it will not be good for anything else other than the tip; that is how big that tip is!! You probably could use a ziplock bag or one of those dispoasable bags if you don't want to waste one of your feather weights.

I'm pretty sure you can purchase a pastry bag and adapter for that size "tip". I don't own one.....

i just got one also, the big coupler goes with the tips for ex 1M and 2M etc like that. I bought a larger bag. you can make your onw bag out of a ziploc bag if you wanted to - hope this helps some. Its always fun to have new stuff around

The big icer tip is TRULY my best friend. Once you use it to ice a cake, you'll never go back to using a spatula to do your base layer of frosting. You'll still need the spatula to smooth it, though. When I use mine, I just put the cake on my board, put the board on my lazy Susan and as I squeeze the bag, turn the lazy Susan. This works better if you have 2 people (one to squeeze the frosting one and one to turn). You'll ice cakes in absolutely no time. It's also GREAT for icing square cookies. HTL!!

It's a great tip; once you use it, you'll love it. I bought a 16" bag just for it.

I love this tip too! I use a 16 in bag. It really helps get an even layer of icing on the whole cake!

Courtney

Wow, I guess I really did need it

I understand about the sides of a round cake, but how do you use it to ice the top of a round cake? Just go around in a circle with it or back and forth or does it matter?

I'll have to practice!

I have it also and like it the best when icing a choc cake, this way you get no choc crumbs in your white icing. I have the big bag too.

Excellent! Thanks, cashley!

When I use my large tip - it seems to be a very thick layer, is this typical? I always want to spread it to a thinner layer

I also have a big feather weight bag and I just slip the tip inside it, and it fits wonderfully. I love my tip, I use it all the time..it is REALLY nice for sheet cakes, you just run it along the side of the cake and you get a wonderfully smooth sides, that you barely have to touch.

I use a #16 featherweight bag. I love this handy dandy gadget! Use it all the time. It's great when doing a white frosting on top of cake and a different color on the sides.

I usually buy the box of disposable bags from wilton. I use that and just cute the bottom. works great. I also love this tip.

I LOVE this tip. I use the large featherweight bag for this tip, bought one just for this. You don't use a coupler with this tip.

It goes on thick but you can thin it out with the spatula. I have only done round cakes with it so far. For the top I start in the middle and work my way outward. I will be doing a square cake this week for the teachers and I can't wait to try it out on that one.

Lin

I use a huge bag that is made for grout work. I got it at Home Depot for under $5.00. It holds a LOT of icing. Another tip I use from this forum is that I roll my icing in plastic wrap and drop the plastic-wrapped icing into the bag. Once I squeeze out all the icing, I just toss the wrap and fill another. It keeps the bag much cleaner!

TheVienneaus thanks for the great tip on putting icing in plastic wrap. I would have never thought of that. I also use the big icer tip and a large featherweight bag but I may have to look at home depot for a much larger one. On a sheet cake the large featherweight bag has to be filled to many times. Thanks again.

When I got my icer tip the opening in it was too wide, so I gently squeezed it together to make the opening a little smaller, that way not too much icing was coming out. That helped alot. I think sometimes the wilton tips are a little bent, I had to do this to on of my star tips too. But then I have a leaf tip that I had to pry the opening up a little larger. go figure...

p.s. I have a bag that is used for nothing but this tip.

LinB,
OMG, it works great on square cakes. If it wasn't for the quick icer i don't think we would have done as many cakes as we did at work.
Here's what we do. First, we take the icer and run it around the sides of the cake and then, run another course around the top perimeter. then we just plop some icing in the middle of the bare spot and smooth that puppy out. you can get it done in about 2 minutes that way and there isn't a lot of frosting that you have to take off either.
Love the icer tip. And yes we do use the mondo huge featherweight bags too. the 24"

I don't know if I could actually ice a cake with my Icing Tip! LOL
I use it on every cake I make...and I love it! I too, have a 16 featherweight bag used strictly with the tip, but I think I'm gonna check out the grout bag at Home Depot!

I have learned SO much just from this forum. Thanks for all the tips

This is why I LOVE CAKECENTRAL!!!!!!!

My MIL gave me her tip, and I have yet to use it. But I am doing a big wedding cake in a coupl eof weeks, so I will have to try it out then.

I agree, I LOVE my tip. I took a hammer to it and narrowed the opening a little bit so the icing wouldn't be quite so thick. But not too much, better too much than too little.

I'm going to have to try the grout bag too. I've been wanting a bigger bag, but didn't want to spend the money if I didn't like it.

I loved the icer tip when I first started. Now that I have more practice I rarely use it. I do like it for sheet cakes, but I don't like refilling the bag so much. For the smaller round cakes though I can do it quicker without the tip. I do, however, use the tip when I have a crumby cake!

I'm glad to see so many of you excited about the grout bag! Wait til you see it, it's huge!

I don't FILL the entire thing up, like I said, I put it in plastic wrap first, it doesn't keep the bag perfectly clean, but it's not icky either. I usually fill it twice to do an 11x15 sheet cake. The first round gets me all four sides and about two stripes over the top. Then I refill the bag for the rest of the cake.

Personally, I leave a little space between my stripes of icing, maybe a half inch. When I smooth it with a spatula, everything falls into place. I still end up scraping some back into the bowl.

I am using a 16 featherweight bag. This size is perfect for this tip. This bag is reusable and I just love this bag and tip too.

Thanks
Nitu