A Cake Icing Tip...

Decorating By Hoover Updated 19 Jun 2007 , 12:13pm by Hoover

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Hoover Posted 18 Jun 2007 , 5:05pm
post #1 of 21

Ok, I have a 3 tier wedding cake and 2 12x18 sheet cakes for 2 different occasions on Sunday, so I went out and bought a 16" bag and one of those big icing tips. Now, how do I attach the tip to the bag???? Do I need a coupler, I didn't see any that would fit. Help!
Thanks!
Cory

20 replies
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hgct02 Posted 18 Jun 2007 , 5:13pm
post #2 of 21

You don't need a coupler. Just can just cut the bag to fit the tip. Works great BTW!

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Hoover Posted 18 Jun 2007 , 5:15pm
post #3 of 21

Oh, THANK YOU for the quick answer! I just didn't want to cut a brand new bag if I wasn't supposed to! Thanks again!

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ericaann79 Posted 18 Jun 2007 , 5:32pm
post #4 of 21

It works so well, I would never go back to a spatula!

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leily Posted 18 Jun 2007 , 5:57pm
post #5 of 21

I LOVE THIS TIP!! I have one 21" bag and one 18" bag that are cut for this tip and these are actually my only non-disposable bags that I have. I like the bigger ones b/c of how much icing I go through and how quickly when just icing the cake. It make it so much easier to smooth also when you already have a consitent layer of icing on the cake!

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angelcakesmom Posted 18 Jun 2007 , 6:07pm
post #6 of 21

There is a coupler you can buy by Wilton for that tip, but it works just as well w/out one. icon_rolleyes.gif

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angelcakesmom Posted 18 Jun 2007 , 6:14pm
post #7 of 21

OPPS Sorry! I was thinking of the large coupler that I use w/ tips like 2A or 2D NOT the cake icing tip! icon_redface.gif

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Hoover Posted 18 Jun 2007 , 6:36pm
post #8 of 21

Ok next question, do I still do a crumb coating on the cake then ice it? Or does the tip eliminate the need to crumb coat?

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Hippiemama Posted 18 Jun 2007 , 7:34pm
post #9 of 21

I love that tip!

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hgct02 Posted 18 Jun 2007 , 7:49pm
post #10 of 21

Hoover,
This way can eliminate the need for a second coat. I've used it for a crumb layer, but I've also put another layer on after the crumb coat. Just depended on what I was doing with the cake and how good it looked at each point! icon_smile.gif

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Hoover Posted 18 Jun 2007 , 9:10pm
post #11 of 21

Thank you! icon_biggrin.gif

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Hoover Posted 18 Jun 2007 , 9:10pm
post #12 of 21

Thank you! icon_biggrin.gif

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cakecastle Posted 18 Jun 2007 , 11:28pm
post #13 of 21

I love that tip! Makes icing so much easier to me and lots less crumbs.

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soccermom17 Posted 18 Jun 2007 , 11:44pm
post #14 of 21

does it work with chocolate cake and white icing? Not to have to do a crumb coat? That would be GREAT! My aunt is a Wilton teacher and also does cakes on the side, SURPRISE!! and she loves this method of icing.

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freakgirl Posted 19 Jun 2007 , 12:15am
post #15 of 21

I always end up using SO MUCH frosting when I've tried an icing tip. Am I squeezing too much out or overlapping my rows too much? Any advice?

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rezzygirl Posted 19 Jun 2007 , 1:26am
post #16 of 21
Quote:
Originally Posted by freakgirl

I always end up using SO MUCH frosting when I've tried an icing tip. Am I squeezing too much out or overlapping my rows too much? Any advice?




If you are using the metal one (there's a plastic one too), you can flatten it so the opening is a little bit thinner, and you'll get less icing coming out. Also, hold the tip RIGHT UP AGAINST the cake so less will come out and it will be even.

-Rezzy

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freakgirl Posted 19 Jun 2007 , 1:28am
post #17 of 21

Good to know. I have the metal one; I'll flatten it.

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Biya Posted 19 Jun 2007 , 1:34am
post #18 of 21

I'm glad you mentioned that, I was thinking of flattening mine but was afraid to ruin it. Used the tip a few times works nice but I thought tooooo much icing. Now which to use pliers or a hammer?

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rezzygirl Posted 19 Jun 2007 , 2:28am
post #19 of 21

I just use my fingers to squeeze it together no problem. Tools may ruin it.

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leily Posted 19 Jun 2007 , 3:55am
post #20 of 21
Quote:
Originally Posted by Hoover

Ok next question, do I still do a crumb coating on the cake then ice it? Or does the tip eliminate the need to crumb coat?




The only time I use a crumb coat anymore is when I carve cakes. Then i refridgerate for about 20 mins then cover with icing from the icer tip. Works great.

I guess I should say I don't do a complete crumb coat. After adding the filling and the second layer the icing that is pushed out I smooth over the cake like a crumb coat but don't worry about trying to cover the whole cake. THen I let settle before I finish icing with the icer tip.

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Hoover Posted 19 Jun 2007 , 12:13pm
post #21 of 21

Thank you so much everyone. I can't wait to try this out. I am doing the sheet cakes on Friday and the wedding cakes on Saturday night, I'll post pics after that.

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