Icing The Sides Of A Round Cake-Help!!!

Decorating By monizcel Updated 24 Sep 2006 , 9:03pm by monizcel

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monizcel Posted 24 Sep 2006 , 3:11pm
post #1 of 7

I made dream whip buttercream today to ice my 4" round cake. The buttercream is the right consistency for icing and yummy!

I've spent two hours icing the sides of the cake and the cake is still showing through. I crumb coated before I started spreading the icing.

I've used every tool imaginable (spatula, knife, putty knife, paint guard trimmer etc.) and when I can get the icing smooth, cake shows through. If I can get all the cake covered, the icing is not smooth.

Any tips or tricks?

6 replies
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tiggy2 Posted 24 Sep 2006 , 3:20pm
post #2 of 7

Have you tried using the large icer tip to apply the icing? You might give that a try.

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mabailey Posted 24 Sep 2006 , 3:21pm
post #3 of 7

That happens to me when I use too much pressure. Try putting on a "large glob" and try to use very little pressure.
Hope this helps...Mary >^.,.^<

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alicegop Posted 24 Sep 2006 , 3:25pm
post #4 of 7

I have that problem too, my plan is to get a compass and cut my own cake circles a tiny bit larger than the wilton cake circles... give myself a tiny bit more room to put frosting around the cake!

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HunBun Posted 24 Sep 2006 , 3:31pm
post #5 of 7

I run into this problem a lot because my friends favor chocolate cake. Sometimes I spend more time frosting the cake than decorating it! I do what was suggested previously and I also refridgerate the cake so the first layer of frosting has time to harden (half and hour or so). Then I try adding another layer of frosting.

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TexasSugar Posted 24 Sep 2006 , 8:38pm
post #6 of 7

Maybe you need to do a thicker layer of icing?

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monizcel Posted 24 Sep 2006 , 9:03pm
post #7 of 7

I had put the icing in the fridge and decided to take another shot at icing the cake. This time it worked! I think maybe the icing became a bit firmer which helped with spreading. I followed the tips I received. Thanks!

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