Okay, so I am really new to this site and have just been sitting back reading and learning. I have been doing cakes since 1989. I learned because I could not find anyone to do BD cakes for my kids. I took all 3 Wilton classes and I love it. I have only been doing cakes for the last couple of years for only SPECIAL people. Well, a SPECIAL girl in our lives is getting married on Saturday. The bride wants one 8" cake in Red Velvet and the groom wants one 8" chocolate along with the rest of the wedding cake. I was just crust icing and the chocolate is getting all in the icing. Can someone please tell me ASAP if there is a secret to doing this as I know the RV is going to do the same. I sure hope I have posted this correctly. Thanks for any help.
Cheryl McManus
Gastonia, NC
The chocolate is bad about getting crumbs; did you do a crumb coat first? Do a first layer of icing, let crust, and then do another on top; be very careful not to lift your spatula, and not to transfer crumbs into your icing bowl.
Did you crumb coat your after it cooled and then put it in the freezer or reefer. After that you might feel you have to put another very thin of crumb coating on it. i use a frosting tip. Some people luv it like me and others hate it. It does get plenty of frosting on your cake though.
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