Icing Issues - Help!

Decorating By klg1152 Updated 4 Jun 2006 , 11:52am by klg1152

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klg1152 Posted 2 Jun 2006 , 11:24pm
post #1 of 8

I just finished icing a 12 inch yellow cake with cookies and cream filling. I had a very hard time getting the icing on (chocolate buttercream - made with butter) I believe it was too thick. Any how, I got it iced but it isn't smooth at all. Tried Viva and copy paper - no help. Here is my question, if I leave it in the fridge over night and then go back and add another layer of frosting - this time getting the consistency thinner do I have any chance of getting the icing smooth? I have to have this done by tomorrow at noon - easy decorations, buttercream polka dots.

Any and all help appreciated!

Thanks

7 replies
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Elauria Posted 2 Jun 2006 , 11:37pm
post #2 of 8

Well, you can try parchment paper to smooth the icing, but don't put it in the fridge, then you will be in serious trouble, and I think that putting more icing won't help the issue. You can also try using a metal spatula dipped in warm water. One dip then one swipe.... do you have any idea what I'm trying to say?

My brain is scrambled eggs.

anyway, try that.

Me

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klg1152 Posted 3 Jun 2006 , 12:08am
post #3 of 8

I tried the spatula didn't work, had to put the cake in the fridge because of the filling - why shouldn't I put it in the fridge?

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tobycat Posted 3 Jun 2006 , 3:12am
post #4 of 8

I've put mine in the fridge when this happens, and the next layer of icing usually works great. The hot knife method works really well if the icing is colder too. Sometimes, you just gotta let the thing rest and go back to it in a little while. Good luck! icon_smile.gif

Sarah

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Elauria Posted 3 Jun 2006 , 12:55pm
post #5 of 8

I was just afraid that if you put it in the fridge it would make your icing too hard, but if you try what the others have suggested, then it might work.

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Crimsicle Posted 3 Jun 2006 , 1:07pm
post #6 of 8

Let us know how this turned out. I'm envisioning lots of condensation and therefore a slipperly, sloppy wet layer under any added icing. I hope I'm wrong. What was the outcome?

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MikeRowesHunny Posted 3 Jun 2006 , 1:14pm
post #7 of 8

I don't use crusting buttercreams, just all butter ones, and I always put mine in the fridge to harden between layers. If you frost it as soon as you take it out of the fridge, you don't get condensation problems. I always use the hot spatula trick too, just did it on my last cake also using chocolate buttercream, worked fine!

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klg1152 Posted 4 Jun 2006 , 11:52am
post #8 of 8

Well I added another layer yesterday morning and it worked fine, no condensation and I even added the decoration afterwards and it still looked fine. I did use all butter chocolate buttercream so when I first took it out of the fridge the frosting had gotten hard which is what I had expected. Client picked up the cake and I told her to take it out of the fridge about and hour before serving just so the frosting could soften up a little before cutting the cake. Thanks so much for the help!

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