OK,I AM VERY NEW TO THIS CAKE MAKING THING,AND I HAVE MADE ONLY ONE CAKE SO FAR BUT WAS NOT FOND OF THE WAY THE ICING CAME OUT SO WOULD SOMEONE TELL ME FOR REGULAR CAKE LIKE FOR BIRTHDAYS WHAT RECIPE YOU USE....I USED THE ONE ON SIDE OF POWERED SUGAR BOX,I THINK MINE WAS TOO THICK,AS IT WAS A LITTLE BIT CRUMBLY........HELP......THANKS
AND HOW DO YOU GET THE ICING ON WITHOUT THE LITTLE PIECES OF CAKE GETTING IN THE ICING?
Hi Jenncat, welcome to CC. You will love it here. Go into the recipe section of CC (Cake Central). You will see up top 'recipe' just click on it and put in the search field 'buttercream' or icing and you will come up with alot of different recipes. Hope this helps. sunflowerfreak (Norma)
It's hard NOT to get crumbs in the icing. So what I do is first do a "crumb coat" - a very thin layer of icing all over the cake. Then let that air dry for a 1/2 hour to an hour. Then go back and do your icing - you shouldn't get any more crumbs.
For birthday/even wedding cakes I use the recipe on the side of the box on the Duncan Hines cake mixes (it uses an extra egg). People rave about this cake and they can't believe it's a box mix.
To get rid of the crumbs, put a very thin coat (with thin icing - add a bit of liquid) on the cake. You will see the crumbs, but they will be stuck to the icing. This is called a crumb coat. Let it sit until it "crusts" a bit, then put your icing on regular way and no crumbs will be seen! When you put the icing on, pile it up on top of the cake, then smooth it out from the center to the edges, then on the sides, put quite a bit in one spot and smooth in one direction. Don't let your spatula touch the cake, just the icing. You'll get the hang of it - just keep practicing.
Welcome to CC, Jenncat28! In addition to a good recipe, you will want to do what is called a crumbcoat. It seals the cake from getting into you final coat of icing. To do this, just cover your filled cake with a thin layer of buttercream and you can let it sit for a few minutes or put it in the fridge. That is your crumbcoat. Now you cake is ready for your final coat of icing!
HTH!
I use a crusting buttercream.
Here are 2 different techniques:
http://www.cakecentral.com/article10-How-To-Create-Faux-Fondant-The-Paper-Towel-Method----Viva.html
http://www.wilton.com/cake/cakeprep/icing/index.cfm
I always put a crumb coat first. Which is basically adding a little watrer to a little icing to make it thinner, then applying this to the cake first and smoothing and letting it crust (15-30 minutes) before applying the original layer of icing.
Hope this helps
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