Ugh! Elbow Deep In Icing....help!
Decorating By KarenOR Updated 4 Mar 2006 , 6:06pm by ShelbysYummys
I'm trying to make my stacked cake (two pieces with the ducks that I posted before for the baby shower). It's going to be fondant, which I can do, but the icing part is making me crazy. I don't do a lot of cakes, but I know that if the icing looks crappy, so does the fondant.
So...help me! Does the icing have to be perfect with no visible lines or seems?
Does it have to dry before the fondant goes on?
Should I put it in the fridge? (Not that it wil fit, but just asking)
I think part of the problem is that the icing for hte yellow cake is thinner than it should be because I added raspberry extract and jam. It tastes good and I added soem more sugar to firm it a bit, but I didn't want to overdo the sugar.
Any words of wisdom? It's going to be a lOOOOONG day!
(On a happier note, I made a bunch of figurines for the cake..bottles, bears, a Red Robin..the new dad-to-be owns one, etc)
THANK YOU!!!
When I covered a cake in Fondant I iced my cake with buttercream and then applied the fondant. However, when I smoothed it the buttercream squished out the bottom because it was still so wet. I have seen others that work with fondant post that you need to let it set up first and then apply the fondant. I plan to try it again someday.
Good Luck,
Lazy_Susan
Hi,
I am with cashley!! I have stuck mine in the frige if it's for the next day If I have something parishable for the filing. other wise i keep it out
M
Thanks.
Okay, so would you say this is smooth enough to be able to get the fondant decent (keeping in mind it's going to have a ton of stuff on top and polka dots of fondant on the sides)? Thank goodness for the digital age, eh?
Of course, on film every last bump shows up really well. 
I would maybe re frost the crease where you see they layers
so you don't see it in the fondant
I would maybe re frost the crease where you see they layers
so you don't see it in the fondant
Okay, thanks!
I put on another coat and the icing had been in the fridge, so it seemed to work better this time. Whew. Well, a little whew anyway.
have you ever used this method?? I love it! maybe try it next time!!!
http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html
M
have you ever used this method?? I love it! maybe try it next time!!!
http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html
M
Next time, I will! I realized it was the icing. It was too runny after adding the raspberry extract. I'm starting that over.
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