Okay - I've done 5 cakes now and what is absolutely driving me crazy (I'm a little compulsive) is the fact that my icing is not going on smooth and has a polished finished.
One of the cakes I did it did and I had to thin it for that one. I'm wondering if that is the key. Yes I read the article on here about freezing it and those steps - I'm just looking for something a little easier.
Any tips would be greatly appreciated? I'm using the Wilton icing recipe if that makes a difference.
TIA
With the wilton recipe it should be thin consistancy for covering a cake smoothly. Medium for borders, and drop flowers. Thick for roses. Hope that helps. I like to use a hot spatula (dip it in hot water) to smooth icing with.
Viva Paper towels are the key!
Once it has crusted, gently rub the around the cake and over the top. If you want it smoother, go back over with a piece of computer paper (from sugar shack).
You might want to check out sugar shacks post on her frosting and her method of smoothing.
You can also look at the article using the foam roller.
Keep at it, it takes a lot of practice.
I peeked at your cakes (very cute btw), and I have used the same icing. In your recipe there should be merangue powder. Don't skip it!
to avoid crumbs, take about 1/4c of icing and thin it. Coat the cake and let it dry. (about 10 minutes)
Icing the cake, let it dry.
Take a piece of parchment paper and smooth it all over the cake (including sides). I have had success with the vivia paper towel too.
The heat of your hands and the non stick paper really help. I have found, the more I do it, the faster I get at it.
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