Am I the only one who just really doesn't care for their cake icer tip? I know most people are really fond of their cake icer tips and my sister swears by hers but it just doesn't seem to make that much difference to me. Maybe the operator isn't doing it right? 
Practice! I used to have the same issues and I kept working at it! I love mine now and would not give it up!
I somehow knew someone was going to say that to me. Guess you're right... since I've only used it twice. ha! Oh well.. no more experiments with this cake... it's 1:30am and I'm waiting for the crumb coat to crust. Too bad it has to be delivered in the morning!
I just got one and LOVE it. My problem before was not putting enough on and then I struggled to get it smooth without scraping the cake. Now, I have a consistent thickness to start with.
My problem before was not putting enough on and then I struggled to get it smooth without scraping the cake. Now, I have a consistent thickness to start with.
OK--that's my biggest problem. I have the icing tip, but thought it was a stupid thing. Turns out maybe I'm the stupid one! 
I'll be trying this tonight!!
Exuse my ignorance but what is a cake icer tip?
Hi Barbara.
It is tip #789...a large tip used with a 16 inch bag for evenly applying icing on the cake... works so much faster than a spatula and easier to smooth even. Works great!
I had nothing but a mess the first few times I used it, but then I got better at it and love it because it really covers the crumb coat with a thick layer. Barbara K, a cake icer tip is made by Wilton and it's basically a huge tip that allows you to ice your whole cake with little effort. Look one up on wilton.com, you may want to try it!
I was taught by my teacher to initially use a spatula, crumb coating, then full icing, etc.
But now that I use the icer tip, there's no crumb coating needed! I just squirt it out with the icer tip, and smooth it...voila'! Smooth, even icing with the second or third strokes!
The first time I used it, I loved it! 
I think the "trick" to it (in my case anyway) is putting icing out thickly from the tip, and then just smoothing it down, while putting the "excess" off the spatula back into the icing bowl.
Also, it won't hurt if your stripes overlap a little.
--Knox--
I don't crumb coat either, just the one layer, however, do you guys find that sometimes it falls off the cake? I have a difficult time pushing it to the cake!
melissa
Hey Melissa, if you apply the icing too 'loosely' you will have that happen. Every once in a while I will move my wrist a little out and the icing will not adhere correctly in a spot. What I do is keep the tip pointed toward the cake and somewhat tight against the side. This presses it nice and tight against the cake!
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