Icing Consistency

Decorating By PoodleDoodle Updated 11 Oct 2006 , 11:01pm by PoodleDoodle

PoodleDoodle Cake Central Cake Decorator Profile
PoodleDoodle Posted 11 Oct 2006 , 2:34pm
post #1 of 11

What icing consistency do you ice your cake with? I wonder if using a thick consistency creates that bulge of icing around the top.

Thanks

10 replies
AuntEm Cake Central Cake Decorator Profile
AuntEm Posted 11 Oct 2006 , 2:41pm
post #2 of 11

I use THIN that way it doesn't tear apart the cake and you get less crumbs.
HTH
Emily

kerririchards Cake Central Cake Decorator Profile
kerririchards Posted 11 Oct 2006 , 2:41pm
post #3 of 11

You don't want your icing very thick at all to ice your cake. You will get it MUCH smoother if you use a medium or maybe a tad thinner consistency.

peajay66 Cake Central Cake Decorator Profile
peajay66 Posted 11 Oct 2006 , 2:41pm
post #4 of 11

Thin consistency is best for icing a cake.

kdhoffert Cake Central Cake Decorator Profile
kdhoffert Posted 11 Oct 2006 , 2:42pm
post #5 of 11

for icing the cake you want it to be thinner. Makes it a heck of a lot easier. I learned the hard way. icon_biggrin.gif

mthiberge Cake Central Cake Decorator Profile
mthiberge Posted 11 Oct 2006 , 2:42pm
post #6 of 11

I use a thinned medium consistency, if that makes sense. Bulge of icing??? Do you maybe have a little too much icing on top of your cake?

PoodleDoodle Cake Central Cake Decorator Profile
PoodleDoodle Posted 11 Oct 2006 , 9:52pm
post #7 of 11

Ok. I iced my cake with thin buttercream at 2:30, it's 5:55 and it is still to wet to smooth with a paper towel. Did I make it too thin?

kdhoffert Cake Central Cake Decorator Profile
kdhoffert Posted 11 Oct 2006 , 10:13pm
post #8 of 11

what kind of buttercream did you make? Was it all butter or a higher ratio of butter to shortening? If so, it might not crust.

PoodleDoodle Cake Central Cake Decorator Profile
PoodleDoodle Posted 11 Oct 2006 , 10:42pm
post #9 of 11

1 cup butter 1 cup crisco & 2 lb of 10x sugar & vanilla & heavy cream. I alway use this recipe but never made it this thin. I have the cake in front of the fan and it still is very moist. I don't know what to do and the cake is due tomorrow.

Any suggestions would be greatly appreciated.

kdhoffert Cake Central Cake Decorator Profile
kdhoffert Posted 11 Oct 2006 , 10:46pm
post #10 of 11

Did you thin it with water? You might have added too much water, a little goes a long way. If you have any extra, I might try icing over it or if you have enough extra icing, you can always scrape it and add some thicker icing on.

PoodleDoodle Cake Central Cake Decorator Profile
PoodleDoodle Posted 11 Oct 2006 , 11:01pm
post #11 of 11

This has turn out to be the cake from "He double tooth picks". I have chocolate transfers to work on now - I'll deal with the icing in the AM.

Thanks for your help.

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.