Seeing The Cake Through The Bc... Q's
Decorating By darlene_000 Updated 22 Aug 2006 , 1:10pm by Steady2Hands
Ok so I made my practice cake this weekend...
Chocolate cake with pink BC frosting (See photo's)...
You could see the chocolate cake through the BC--- Once the decorations were on it wasnt so bad, and it wasnt hugely noticeable but it bothered me...
One would assume put more frosting on right??
But it seems like it put a lot on anyway, and if I put too much on wouldnt I risk the frosting slipping or warping or been too heavily frosted?? Should I just put more to hide the darkness of the cake?
Hubby thought maybe we should frost it, then leave it over night and frost again the next day--- so the frosting will be thicker--- good or bad idea?
See picture below:
You could try one of two things:
First, like you said, you could do a crumb coat and let it crust over, then apply your regular layer of icing.
Or, it might just be that your icing is too thin! So my second suggestion would be to add less liquid to your icing.
I have to say you did a fantastic job on "smoothing" your icing! 
Too me it looks like you just need a little bit thicker coat of icing.
I did crumb coat it first with white BC.....
And I thought it was pretty thick... I followed the Crusting BC Recipe for the Viva method.
Your first layer should be a thinner coat since it is considered the crumb coat. Allow it to crust. If you use the icer tip it puts a good amount of icing on the cake, then smooth, you will take some off with the smoothing. Then if you want to use your paper towel you can.
I think I would have crumb coated it first with white buttercream then added my pink. It still looks like a great cake tho.
What is the purpose of crumb coating with white icing when you're using a colored icing on top? Why wouldn't you crumb coat the same color as your final coat?
I think I would have crumb coated it first with white buttercream then added my pink. It still looks like a great cake tho.
What is the purpose of crumb coating with white icing when you're using a colored icing on top? Why wouldn't you crumb coat the same color as your final coat?
Yes, I would have done the crumb coat the same color as the final coat!
I agree with using the cake icer tip. There are mixed reviews on this product. I used mine regularly. It puts a good amound of icing on the cake and makes it easier to smooth. It's also perfect for the novelty pans. Just one trip around the whole cake and your sides are iced with no problem.
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