i noticed something when i was making the hockey cake from heck last night. i think i use too much frosting. as i was trying desparately to fix my f-ups, i noticed that the frosting was starting to sag. at first i thought it was the cake sinking, but then, when i realized i could push it back up into place, i thought, 'hmmm, maybe it's the 12-inch thick spackling of frosting i put on'. (okay, i'm exaggerating, but still...)
does anyone else have this problem, or is it just me? how do i know when to say enough is enough and just eat the leftover frosting with a spoon and not feel the need to slap it onto a cake???
sometimes i wonder if i'm a lost cause! lol
hmmm, i've never experienced that. but i always layer it on really thick, then scrape it until its smooth. once i've got it smooth enough, i quit and its always been a good amount of frosting. i think typically 1/4 inch thick would be as much as you want on the outside of the cake.
One of my instructors said that decorators' cakes have more icing than those decorated by moms. She said we should apply 1/4 - 1/2 inch of icing. I go twice around the sides with the easy-icer. That thickness seems to be about right. Then you pull the icing from the tops of the sides onto the top of the cake--put one layer of icing from the easy-icer on top and start smoothing.
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