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OK--I've gott know about this "icer tip".

post #1 of 17
4/14/05 at 12:54pm
Thread Starter 
I haven't used one. I've looke at them and thought they looked kind of like a waste of $ and would be hard to use.

Are they really that good?

Now that I'm doing more cakes, I'm needing to be able to do them more quickly--will it help?

Any advice is appreciated!

lisa
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post #2 of 17
4/14/05 at 12:57pm
OMG, yes! Much easier than trying to smooth all the cake. I piped the cake, not overlapping the frosting and it was wonderful. I love it now, that's all that I'm going to use.
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post #3 of 17
4/14/05 at 1:01pm
I totally agree with Mchelle! The icer does make it easier to ice. It puts the exact amount of icing on your cake. All you do is smooth it out.

I recommend buying a few of those big bags (18" or larger). Fill your bags up first & your ready to ice your cake. It's frustrating to have to keep filling your bags with icing. That's why I bought 4 big bags & fill them up & I'm ready to go!

Try it you'll like it!!
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #4 of 17
4/14/05 at 1:05pm
Thread Starter 
Do you have to crumb coat your cakes to use it? I cheat and I don't.

I guess it's pretty amazing that I don't have crumb "issues" since I cheat.

Lisa
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post #5 of 17
4/14/05 at 1:08pm
Of all the things Wilton has made, the icer tip is my absolute favorite item!
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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post #6 of 17
4/14/05 at 1:13pm
No crumb coating, it's a one shot deal. And as cali's tutorial shows, it's perfect for cupcake cakes.
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post #7 of 17
4/14/05 at 2:28pm
I've added this tip to my wish list - I have someone going to the city tommorow, so hopefully I'll get one soon too! The only thing I noticed is that the Wilton yearbook says the tip has to be used with an uncut bag - I've never used a bag without a coupler - what keeps the icing from shooting out around the tip?
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post #8 of 17
4/14/05 at 2:33pm
The icing doesn't squish out around the tip. The icer tip is awesome!! Just remember to use a large bag. icon_biggrin.gif
There's nothing so good for a man as the sight of a horse. (or a cake!!) - Winston Churchill
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There's nothing so good for a man as the sight of a horse. (or a cake!!) - Winston Churchill
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post #9 of 17
4/14/05 at 2:57pm
Quote:
Originally Posted by llj68

Do you have to crumb coat your cakes to use it? I cheat and I don't.

I guess it's pretty amazing that I don't have crumb "issues" since I cheat.

Lisa



You actually use to to avoid crumb coating.

Now I think we all note- technically it is not an icer tip... It's a large basketweave tip... but hey, it works!

Lisa- using this is the difference in taking 30 minutes to ice a cake smooth and 5. It's up to you! icon_rolleyes.gif
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post #10 of 17
4/14/05 at 3:32pm
I like the icer tip but I still get crumbs from time to time usually on the sides of my square cakes. What could I be doing wrong? Should I crumb coat the sides??
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #11 of 17
4/14/05 at 3:35pm
Dawn, funny you should mention that it's a basketweave tip, I spent 10 minutes trying to figure out why I couldn't find something so basic as an ICER TIP in my Wilton book lol! icon_biggrin.gif Luckily I did figure it out before I sent my mother off to the store!
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post #12 of 17
4/14/05 at 3:37pm
i agree the Icer tip (basketweave) is the best thing wilton has come up with. It saves so much time. I also use the Wilton fondant smoother and a piece of parchment paper to make it perfectly smooth. This part is a bit time consuming but works like a charm! icon_smile.gif
Cathy

Live,Love,Laugh
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Cathy

Live,Love,Laugh
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post #13 of 17
4/14/05 at 3:42pm
If it's giving you issues, yes, by all means. Your cakes may just be a bit more crumbly on the sides. Try baking a cake (once- just give it a try) with only lining the bottom of your pan with parchment or wax. If it makes you feel better, spray on the paper and edges only- not on the sides. Bake the cake with out any grease on the sides of the pan at all. It should come out less crumbly. Let me know.
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post #14 of 17
4/14/05 at 5:22pm
oh cali4dawn...I've been doing it wrong by greasing the sides of all my pans...is that why the sides are much more crumbly and they always tend to shrink in just enough to be a bit smaller?
Now I feel smarter!!! I love the icer tip too!
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post #15 of 17
4/14/05 at 5:59pm
Not wrong- just another method that may be better for you. Worth a try!!
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