I was watching the Elvis cake contest for some pointers and paid very close attention to when they were spreading their icing on the cakes. To me it looked like the profesionals were spreading a thin consistancy buttercream icing.
Wilton's teaches to use a medium consistancy icing. So, me being the rule follower that I am thought this is the easiest way to get a smooth finish. But now, after more experience am beginning to question this consistancy issue.
Of course, I do use the paper towel method that I have learned about here at CC, but sometimes I just want a crisper finish. If that makes any since? So, can anyone advise me on using a thin consistancy buttercream to get a nice finish on a cake?
In our Wilton books it always has said to use a thin consistency to ice cakes. I teach Wilton and I ALWAYS teach thin consistency. Does you book actually say medium?
You could always try doing a crumb coat on your cake, letting it set and then icing it again. I have heard that professional wedding cakes can sometimes have many layers of icing.
Wow! I am so glad you ladies pointed that out to me. I guess I didn't pay close enough attention in class. It just makes so much more sence to use thin consistancy icing. I don't know why it was just so stuck in my mind to use medium. I am sure it was from class, but I just don't know why. Thank you so much for sharing your knowledge.
The Wilton way is thin consistency for icing the cake
Stiff consistency for flowers, Medium consistency for figure, stars and borders also for writing use thin consistency with piping gel.
I will have to double check my books in the class.
I teach at Micheals, but the books all come from Wilton. Could be a misprint. I know a few of my students have used medium and even stiff to ice their cakes, even though in the book (I am sure I read thin) and I strssed thin. Medium is the consistency that is used quite a bit.
When I icing my cakes I just add a little more milk to the icing to make it thinner. If that doesn't give me the smooth finish I want I use the flat icing spatula dipped in water. I hope this helps!!!
When I icing my cakes I just add a little more milk to the icing to make it thinner. If that doesn't give me the smooth finish I want I use the flat icing spatula dipped in water. I hope this helps!!!
As a Wilton instructor forover 10 years, it has always been thin icing to ice the cake, use med. to put the dam in between the 2 layers and thin icing inside the dam or a filling. Remember anytime the icing tries to pull back or roll back when you are icing your cake it is to stiff. I have to say that I also add my meringue powder to the crisco, it just seams to work well there for me, I have to admit if I don't to it then I sometimes forget it. Which is badd when I am teaching. Hope this helps
I have never taken a Wilton class, I have taken my classes at a local community college. We were given three kinds of icing, one was for frosting the cake (which was basically butter, crisco, sugar and milk)and to add merigue powder for decorating and to add gel for writing. Didn't know there were "levels" of icing...Also, my instructor didn't beleive in crumb coats. We instead would use a large opening in a bag (Or this special tip) to coat the cake and then smooth it with a warm spatula. (I use a spaculaing blade now...that has been dipped in very hot water) Although I am going to try this Viva method this weekend..sounds interesting.
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