Has anyone used a Cake Icer Tip to frost their cakes? I read on the baking 911 website, that this was a good way of frosting.
Is it that much better or am I wasting my time buying a new frosting tip?

all the time...luv it!

what Doug said! I even squish it down a bit to use LESS icing!!!

EVERY CAKE, EVERY TIME. I wouldn't frost a cake without it!! Love it! I NEVER have to crumb coat!

I use it all the time. It is wonderful! Definitely a good buy.

I use it every time! It puts enough icing on that you do not need to crumb coat.

..can't imagine icing a cake without it!! I love mine!

I actually just use an open coupler. It's a tip I picked up from sugarshack.

I would like to. Every time I try and use the darn thing the icing literally falls off the side of the cake! It is so infuriating and it seems like the most simple thing to do but I can't make it work. AARRGGHH!! If anyone has any suggestions I would like to join the icer tip club. It's gotta be something simple and I'm being an idiot...

..you have to sort of "scrape" the side of the cake with the tip as you are squeezing out the icing. I hope that makes sense!

I have the super huge icer tip and love it - I don't use it for each cake though, it depends on the size of the cake as to whether or not I use it.

If the cake is small, I will usually take a disposable icing, cut about 1" or so off, and will do a spiral style frosting, and will spread it to cover any empty space.

WOW ! Thank you everyone for the positive input. Looks like I'm off to Michaels (again) to get the cake icer tip tomorrow.

i was also having that same problem. i actually thought i gave mine away and bought a new one so i have 2.

Yes, and I love mine. It cuts the time shorter for me. I agree...you have to hold the tip next to the cake so the icing is snug and stays, but it beats putting the icing on with a spatula in my opinion.

I put my cake on a turntable, fill my biggest bag that is used ONLY for the big tip and then spin with one hand and squeeze out with the other. Two complete turns and the sides are on. Then I spin and scrape/mold with a spatula from there and it works fine and is so much faster than a spatula.

I only use a spatula on things that are weird shaped.

Melissa

I used mine once and I jsut couldn't get it right. I was getting crumbs all over the place and my icing looked terrible. I guess I will try it again and see what happens but I wasn't too thrilled. Looks like I was just doing it wrong!

I cannot get the hang of it. I have tried ~ and it just seems so "bulky" for me to handle. I guess maybe I have been doing it the spatula way so long I just can't get used to a new "trick". I have tried it several times and end up with crumbs all over the place - the icing stays put just fine, but it looks terrible with all the crumbs. (and the icing is super thick too - not sure what I am doing wrong)

I use mine all the time and never have to crumb coat. Works great for me - and I agree with everyone saying you have to get close to the cake surface for it to stick on correctly.

I actually had to learn to "crumb coat" when I took a fondant class!

I use it and love it! Even coverage, never have to go back and add more icing (we all know what starts to happen when you have to do that!). I will agree though, you have to literally press the ridges of the tip into the cake so it adheres well, or else it falls off. Also, never use on a frozen cake, that always makes my icing fall off too. After a few cakes with the tip you'll get the hang of it and never go back to the old way!

It does make a really thick coat, but it's much easier to even it up and remove frosting than to add it back on. I probably take about 1/2 off when I'm smoothing it all down.

Melissa