no matter what I do, my cake always seems to show through the icing a bit. I do freeze my cakes overnight and then I torte and fill them. Today, I let them come almost to room temp. before putting on the crumb coat - then I put them in the fridge. After about 10 -20 min, I took them out and frosted them. It still seems like the cake shows through. And I don't think the frosting is too thin - I follow the buttercream dream recipe exactly - even only using 5 tablespoons of milk/coffee creamer instead of 6. Any ideas?? I thought it was b/c I frosted my cakes when they were still a bit frozen, but today it still seems to be showing through after I've defrosted them......
I have never had this problem. Maybe it isn't that your icing is thin but you are applying it too thin. I use the Wilton icing tip instead of doing a crumb coat. It puts on about a 3/8 inch layer of frosting. I think that may be your problem...applying too thin.
Dear Debbie and imartsy,
Cake showing through your icing has everything to do with pressure when you are smoothing out your icing. A bit of advice that I can offer is to use the large icing tip so that you get pretty much an even layer of icing before you start smoothing.
As you start to smooth, you will take some of the icing off because there is quite a bit, but you need to lessen up on the pressure as you smooth it out. I can only say that practice makes for a more perfect smoothing and once you "feel" the correct pressure, it will become easier to duplicate it over and over resulting in less of your cake to show through and eventually not showing any.
Good luck! If I can be of further help, please let me know.
Liz
I never have cake showing through because for example, when making a 9 inch cake, I use a 9 inch board (the cake will always end up smaller than the board) and add enough frosting so that it reaches the edges of the board, then I go around it with my trusty straight edge paint shield. Once my cake is frosted I then use my glue gun to tape the cake with board to the final cake board. I hope that makes sense. I guess what I think the problem is, is that you are not adding enough frosting to the sides. You are scraping too far in when you go around the sides to clean it up.
Here is the paint shield that I use. I cut my shield straight so that it doesn't have that rounded edge. It's a super thin lightweight metal.
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