Raw Edges

Decorating By Debbie56 Updated 20 Sep 2007 , 5:56pm by Debbie56

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Debbie56 Posted 20 Sep 2007 , 3:39pm
post #1 of 6

I am going to cut a square cake in half and put the ends together to make the number one. I'd like some advice on icing the raw edge side of the cake to keep it from tearing, etc. Waiting anxiously for your reply.

5 replies
leily Cake Central Cake Decorator Profile
leily Posted 20 Sep 2007 , 5:13pm
post #2 of 6

I always cut my cakes while they are frozen (or refridgerated for at least 10-12 hrs) this helps cut down on crumbs, then while they are still cold I ice them using the icer tip. This way I don't have to worry about getting the icing on there and pulling up the cake.

HTH

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tiggy2 Posted 20 Sep 2007 , 5:25pm
post #3 of 6

I would also do a crumb coat and let it crust good before putting on the final layer of icing and that should help keep the crumbs down.

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loriemoms Posted 20 Sep 2007 , 5:25pm
post #4 of 6

I also ice my cakes while cold, but another method you can use is either crumb coat the edge and then apply a second coat or use an icing tip...

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PaulaT Posted 20 Sep 2007 , 5:37pm
post #5 of 6

Yep, I agree - use an icing tip with softer icing and ice the cake while still cold. Also do a crumb coat especially if it is chocolate. I do it this way all the time and it really helps prevent crumbs. Good luck. icon_wink.gif

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Debbie56 Posted 20 Sep 2007 , 5:56pm
post #6 of 6

Thanks to all. I'm baking the cake tonight then and will put the icing on tomorrow. I appreciate all your 'quick' responses! Happy Baking!

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