Using Cake Circles As A Guide When Icing A Cake???
Decorating By Mikel79 Updated 3 Jul 2012 , 8:00pm by Mikel79
Hi Cakers!
Its been awhile. It has been about 10 months since making a cake. Im thinking about making one here soon. I have been curious about something. Have any of you ever used a cake board/foam core board as a guide to ice your cake with a bench scraper?
I thought since the round cake circles are a perfect circle it would be a great guide after you get the BC icing on the cake and then take your bench scraper and place it against the cake circle and smooth the cake by keeping the scraper against the board.
Thoughts?? Success stories??
Thanks!
Michael
That's the way I prefer to do it. My 8" cakes always shrink away from the pan a little, so I get a nice amount of icing and a good round form.
I think it's so much easier to do that.
BTW can't wait to see your cake. I've missed seeing your perfect buttercream.
How would you keep the cake board from messing the top of the cake if you already iced the top? I would love to try this.
I only have a cake board under the cake and make sure that it's the same width as the cake. I hold the spatula edge perpendicular to the side of the cake and rotate the cake all the way around. This should not have any impact on the top, which I always decorate first.
I think it's so much easier to do that.
BTW can't wait to see your cake. I've missed seeing your perfect buttercream.
Thanks!!! =)
I really miss making them.
I am glad to hear others do this with success!
My next question...
Is the cake board the SAME size as the cake or do you extend the board 1/4" to 1/2" pass the cake?
Thanks folks!
Extend about 1/4 inch around. That way, the frosting on the sides of the cake is supported by the round. There is less chance for problems when moving or stacking that way.
Extend about 1/4 inch around. That way, the frosting on the sides of the cake is supported by the round. There is less chance for problems when moving or stacking that way.
Thank you. Let me ask. You mention that the sides of the cake is supported by the round. Can you explain what you mean by this. How are the sides not supported when the board is the same size.
I appreciate the feedback on this topic.
When I ice a cake in this method, I use the same width size for cake pan and cake circle. (The baked cake is slightly narrower than the circle.) If I need to box the cake, I set it on a larger circle with a piece of masking tape that holds the two circles together. If I use a plastic cover there's no problem.
Extend about 1/4 inch around. That way, the frosting on the sides of the cake is supported by the round. There is less chance for problems when moving or stacking that way.
Thank you. Let me ask. You mention that the sides of the cake is supported by the round. Can you explain what you mean by this. How are the sides not supported when the board is the same size.
I appreciate the feedback on this topic.
I'm hoping someone can answer the additional question above?? =)
I believe what was meant was that if the cake board was the same size as the cake, there would be nothing to support the icing except where it was against the cake. With a cake board slightly larger than the cake itself, the icing can "sit" on the board along with the cake.
Definitely a good idea! I just did this last night on a cake, and think it's a great way to go! Here is a demonstration and where I got the idea:
I believe what was meant was that if the cake board was the same size as the cake, there would be nothing to support the icing except where it was against the cake. With a cake board slightly larger than the cake itself, the icing can "sit" on the board along with the cake.
Thank you for this explanation! This makes total sense!
Definitely a good idea! I just did this last night on a cake, and think it's a great way to go! Here is a demonstration and where I got the idea:
This is a great tutorial! Thank you!
Sorry was away. What Jjilly said. An extra level of support is all.
No problem. Thank you for replying.
You can do this or a combination. It works with anything from ganache to buttercream. Two boards.
http://www.notquitenigella.com/2010/11/04/how-to-make-a-two-tier-wedding-cake-with-faye-cahill/
http://jessicakesblog.blogspot.com/2011/06/video-tutorial-upside-down-frosting.html
http://cakecentral.com/tutorial/upside-down-icing-technique-for-perfectly-smooth-icing
You can do this or a combination. It works with anything from ganache to buttercream. Two boards.
http://www.notquitenigella.com/2010/11/04/how-to-make-a-two-tier-wedding-cake-with-faye-cahill/
http://jessicakesblog.blogspot.com/2011/06/video-tutorial-upside-down-frosting.html
http://cakecentral.com/tutorial/upside-down-icing-technique-for-perfectly-smooth-icing
All 3 of these are great!! Thank u!
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