Anyone Use A Cake Icer Tip To Frost Their Cake?
Decorating By Tug Updated 6 Nov 2006 , 8:00pm by berryblondeboys
what Doug said! I even squish it down a bit to use LESS icing!!!
I actually just use an open . It's a tip I picked up from sugarshack.
To ICE the cake or make the dam for the filling?
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...
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.
for the positive input. Looks like I'm off to Michaels (again) to get the cake icer tip tomorrow. 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 make sure the opening of the icer tip is aimed directly at the cake, and pretty much touching the cake as you do it. You kind of want to smash the icing against the cake or it may not adhere. If you hold the tip too far away the icing will stick in some spots, and not in others.
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 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 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
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