I have the same two problems everytime I ice a cake...first problem is covering the corners and edges..second problem is for some reason it always bubbles out after sitting where the filling area is...any suggestions to help me please?? I own a business and I am a GREAT decorator but Terrible icer!!
second problem is for some reason it always bubbles out after sitting where the filling area is
Do you let your cakes settle a few hours after filling before icing?
Don't overfill, and if you use a crusting buttercream, make sure your dam is stiff enough to mold with your fingers, but make it so you can still pipe it through a coupler.
I don't even use crusting BCs anymore and I don't have the bulge problem. I think it has a lot do to with people overfilling and putting the dam too close to the edge. I also push down pretty firmly on my cake after it's filled, causing any extra to smush out of the sides before I ice it.
You can also put a cookbook or something heavy on top to compress it if you have the time.
Are you thawing them before decorating or decorating them frozen? I never decorate a frozen cake because of the condensation that happens while the cake thaws. I tried frosting a partially frozen cake and my frosting started sliding off the side of the cake. Never again.
yes i ice them when frozen, i had read it is better to do when frozen so you dont risk it falling apart while icing
yes i ice them when frozen, i had read it is better to do when frozen so you dont risk it falling apart while icing
Quote by @%username% on %date%
%body%