finally928 added a pic of a cake and in the comments mentioned that the cakes didn't "blend" well; the layers showed under the fondant.
I suggested that spackling would take care of this problem. But then I did a search of the site and other than one comment from saranac2000, the only occurrence of "spackling" on CC seems to involve the spackling knife.
So I'm wondering if other people use spackling in their cakes and if this should be detailed in the Articles section.
OK, I'm hearing a few people ask "So, uh, what IS spackling, then?"
This is a technique developed by Toba Garrett and it is described on pg 25/26 in her Well Decotrated Cake book (available through the Shop here). Simply put, she takes the sliced off crumbs from the cake (when you flatten the top, etc) and crumbles them up, adds a little BC icing and some filling and mixes it into a thick paste. Go heavy on crumbs, easy on the icing, I've found. Discard the harder edge bits, though. The dog will love them.
Once the crumb coating has been cooled to set, apply the spackling very close to the cake - it will likely show through in a few spots since these are not needing extra filling. It will only be thick where it needs to even out dents and gaps. Once the spackling has been applied, your cake should be very smooth-sided and the top should be level. Not "iced" perfect, but flat and level. Now pop the cake in the fridge to set up the spackle, this is where it does the magic. The stiff crumb/icing mix now get even more solid and give your cake a good, flat surface to ice over. You'll be ready to cover the cake with a proper layer of your finish icing. If you're doing a fondant, spread a thin layer of BC everywhere first to help the fondant stick.
Full instructions with step-by-step photos are in the book.
Thanks Rainbowz .. I'll have to check that out in her book ..
I did want to say however that I WISH that were my cake on the link above!! If it were, i'd be so thrilled!!!
The cake that Rainbowz is referring to is attached here ....
Thanks Rainbowz .. I'll have to check that out in her book .. I did want to say however that I WISH that were my cake on the link above!!
If it were, i'd be so thrilled!!! The cake that Rainbowz is referring to is attached here ....
OOOPS!
Hmmm... I guess the links to the pictures move around as more people add to the gallery. Well, it was a NICE mistake! <hehehe>
I have spackled a few times before. It really helps but I'm lazy and I hate to pull out the food chopper for it.
I have spackled a few times before. It really helps but I'm lazy and I hate to pull out the food chopper for it.
I just take the top slice, tear off any crusty edge bits and crumble the rest into the KA, add a couple dollops of icing and send it for a spin for a few seconds. It really couldn't be much easier. Well, if you just do it by hand, no mixer to clean. Whip whip beat beat done.
I've never spackled. I read that in Toba's book but all i've ever done is crumb coat.
Debbie
Quote by @%username% on %date%
%body%