Okay everybody. I feel like a retard because I am putting too much thought into the below cake icing technique. This is my 2nd cry out for help. I've tried icing the cake with a spoon, knife, and spatula. I have to do this cake in 2 weeks and right now I am not confident. Will some please explain this technique that I call "icing a cake the old fashion way". I remember seeing cakes iced like this when I was a kid. It can't be this hard. Somebody please help me or tell me what you would do. Would you icing the cake smooth and then put a thin layer in certain places??? I am completely lost and don't know what people mean when they say make a swirl with the spoon to get this look. Any and all help would be appreciated. Thanks

Cmoore

I actually haven't done it........so take my advice or not
It seems to me one would ice the cake thickly, then use a knife or spoon to 'swirl' it.
I really think you are putting much to much thought into this You say you have tried it, Do you have pix for us to see how it turned out?
I bet it's not so far off.

Ooohhh, oh, oh......just had a lightbulb idea: I wonder if it's the *icing*. A cooked type meringue might work for this method better.

I would like to try this style also

It doesn't look "swirled" to me, but like the icing was applied very thickly and then a spatula or spoon was used to scrape off a little at a time.

It seems to me that to make the swirls and texture with the icing: just do all the stuff we've trained ourselves not to do, i.e. instead of keeping the spatula or bench scraper smooth against the cake and turning it on a turntable to get a perfect smooth surface, use an angled spatula (with the round tip) to curve and curl the swirls in the icing. If you could see my wrist movement right now, you'd understand- and the people who can see me at my computer would, too! Hope that helps some!

. . . yup . . . I think you are over thinking it . . . why don't you just do a practice sheet . . . I would just spread the buttercream over the surface and then use the back of a spoon to make random shapes and swirls (short "c" shapes more or less, and some backward short "c" shapes until I got the effect I was looking for) . . . I'm pretty sure this is very simple . . . it seems to me this is the method my mom used to ice a cake (and she was no decorator but don't tell her I said so )

The customer wanted buttercream but I could use non-crusting bc..that may work a little better. I haven't taken any pictures of what i've done..i guess i should and maybe I am being to hard on myself...i don't know but i don't feel confident about how it has turned out

I wish I could see your wrist movement krazykat_14 because i really am making this harder that it is. I have done trial runs with and without cakes and put icing on the bottom of a sheet cake pan. The cake in the picture looks clean and neat to me like a stragty was used to design the look...almost like is was icing smooth and then small patches of icing were applied since most of the peaks or angles appear to be straight and clean, not curved. I've tried that and I still don't have the right wrist motion. I need for somebody to video tape doing this technique and send it to me!!!! I really wish!!

I wish I could see your wrist movement krazykat_14 because i really am making this harder that it is. I have done trial runs with and without cakes and put icing on the bottom of a sheet cake pan. The cake in the picture looks clean and neat to me like a stragty was used to design the look...almost like is was icing smooth and then small patches of icing were applied since most of the peaks or angles appear to be straight and clean, not curved. I've tried that and I still don't have the right wrist motion. I need for somebody to video tape doing this technique and send it to me!!!! I really wish!!

I wish I could see your wrist movement krazykat_14 because i really am making this harder that it is. I have done trial runs with and without cakes and put icing on the bottom of a sheet cake pan. The cake in the picture looks clean and neat to me like a stragty was used to design the look...almost like is was icing smooth and then small patches of icing were applied since most of the peaks or angles appear to be straight and clean, not curved. I've tried that and I still don't have the right wrist motion. I need for somebody to video tape doing this technique and send it to me!!!! I really wish!!

I have a carrot cake with cream cheese icing that I ice like this all the time. You don't need anything more than your icing and your spatula. Just put the icing on very thick and twist your wrist about 1/4 turn back and forth constantly while you are icing. You end up with kind of wavy looking icing. Then go back and throw in a little random swipe of the spatula here and there and.....voila! Does that make any sense, at all? The most important step is to learn to love the random nature of it. If you fuss over it, it will never ever look right.

Spread the buttercream on thickly, then with the back of say a dessert spoon (the rounded bit) press into the buttercream which will make an indent. Go all round doing this then take a smaller spoon if you want and just do some extra marks if you want different size markings.
Just press and twist slightly.

I have done this with the back of a spoon...I so easy you will wonder why you gave it so much though!
Edna

You Know What - it is possible the decorator cannot re-create this exact look. It is beautiful but I don't think it is a special technique. Just give it your best shot (a random look is easy) be neat about it and be satisfied with your effort. You'll do fine!!

thats exactly why this has been difficult for me because i think its a technique instead of just doing it randomly...i can't wait to get home and try again with my cake dummy...i appreciate everyone advice...thanks a bunch and i'll let you all know how it goes and i'll post a picture of my trial run this

Okay everyone....thanks for all of the help!!! The cake turned out awesome and the bride loved it. Here are pictures.

CSMoore.. It turned out beautiful !!! The icing looks perfect ! So what did you end up doing to get it to ice that way ?? I also cant get that look and have always wanted to ! I have beeen reading and following this thread ! Congrats to you !

wow it looks awesome! do tell what you ended up doing! so pretty. i love the colors!

Turned out beautifully!! Great work!

That turned out beautifully. I love the way it blends in with the table cloth. Very elegant. How did you end up doing it?

It's gorgeous! I love this look! It's a nice break from "smoothness" that every bride seems hung up on. I've going to try this look for my next wedding show.

Thanks for starting this tread. You did an awesome job!

Great Job!

Beautiful Cake and I love this look

Thanks everyone. I really was stressing for nothing. All I did was make my icing a little thicker than normal after I did my crumb coat. Then I just packed it on really thick with my spatula while going around the side of the cake and holding my spatula upwards the long way...i did shoot for the same thickness all the way around.. This way by far, the easy wedding cake i've done...thanks to all of you for your help.

i like this style it's like.... low-maintenance cake! LOL

wow I love it!!! Turned out beautiful!!!!

Are you talking about the way they iced the cakes on the Betty Crocker commercials, way back in the days of old?

I would love to learn that, too!

Theresa

Wow this is beautiful, I can see where I would have trouble with this since smoothness is pushed into my mind. I REALLY like this look, you did well!!