Frosting For Dummies - How Do I Avoid Crumbs In My Frosting?
Decorating By Kristeline Updated 10 Oct 2007 , 8:27pm by Kristeline
I just started making this and I just can't seem to get the frosting right. How do you avoid getting crumbs in your icing? I've tried with chocolate icing, which works out pretty ok, but my buttercream is a mess
How do you apply the first layer without ripping the top off the cake?
I always had trouble with frosting. I took the 3 wilton classes and SWEAR that my instructor always said medium cons. to frost. I always had crumb issues, would read make sure the spatula doesnt' hit the cake...but my frosting was just always to stiff...thin thin thin!
I use the cake icer tip, I think it's #789. Never a crumb again!
http://bakedecoratecelebrate.com/techniques/icingcakeusingtip789.cfm?cat=1
i always apply a crumb coat.....a thin layer of buttercream spread evenly. it will look awful! **** then i put in fridge until chilled...usually 30 minutes****. while the crumb coat is cold, i load the cake with lots of buttercream and start smoothing.
good luck!
I also use the icing tip. I love it. I couldn't find it last week when I had 5 cakes to ice. Oh was I pissed. I had crumbs all over the place. I found the tip finally. I am so happy.
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