Wanted some feedback. Does the icing tip help? I seem to be taking off too much icing during the smoothing process. Thought maybe the tip would make a difference. Need opinions. Thanks, Pat
Yes, Yes, YES! I love the icing tip- it really helps get an even layer of icing quickly. And since you start with an even layer,it is much easier to smooth!
Amber
Absolutely! If I spatula ice, my covering is always uneven and most of the time there is not enoughicing on it. With the icer tip, it is so much easier to smooth and get it even and not take off too much icing. I LOVE mine!
YES..YES...YES...It helps alot!! I always use mine because like you,I was taking too much off and you could see the chocolate cake underneath the white icing.Now that doesn't happen.
I think the icing tip actually puts more icing on the cake then I would just using a spatula. After smoothing it off it comes out with the right amount of icing every time.
After just using an open tip on my icing bad to put multiple bands of icing around my cakes, then smoothing, I finally bought the icing tip last weekend - so much easier!!! I love it - have no idea why I didn't buy it a couple years ago!
I have to agree with the previous posts. I do so much better using the icing tip. I find it easier, quicker and have better results.
I just used one for the first time on my last cake. Being new to cake decorating, I found that it really helped, like someone said, to give you an even layer of icing and then you just take off as much as you want.
Hi , im quite new to all this. Just wondering what icing tip ur reffering to? I always use a spatula & yes it s always uneven. Can anyone post a pic.? Thanks!
i would also like to know what u r talking about. never heard of an icing tip, just iced my first cake - terribly uneven!! thanks...
Hi , im quite new to all this. Just wondering what icing tip ur reffering to? I always use a spatula & yes it s always uneven. Can anyone post a pic.? Thanks!
It is the big giant tip #789. Use it with a 16" bag to fit the tip and you are good to go! It is a tip that has a serrated edge and smooth edge: http://www.wilton.com/store/site/product.cfm?id=3E30C1CD-475A-BAC0-5CDB07AA69762110&fid=3E3324A4-475A-BAC0-5ED544474B973201
I have the same question as some of the other newer users? I know what an icing tip is but I'm not familiar with the process you are referring to? Would someone let us know how to do this for even top coat frosting?
I don't know what the "official" method would be, but I go around the side of the cake with the icing tip and then make lines on the top of the cake. And then just smooth the icing out from there. If I apply the icing with just a spatula, I get crumbs all in my icing. With the icing tip, I don't. It is great and I never ice a cake without it.
Here is a link to wilton's website where it shows using the icing tip- scroll down to see it.
http://www.wilton.com/cake/cakeprep/icing/index.cfm
I don't do it exactly like this, but it will give you a general idea
Amber
Do you crumb coat before you use the icing tip? Or do you use the icing tip layer as your crumb?
Do you crumb coat before you use the icing tip? Or do you use the icing tip layer as your crumb?
Nope, never do a crumb coat. Don't need to with the icer tip.
I think that the icing tip is the most important tip to have, IMO. I love it. You get the right amount of frosting every time. I have tried the spatula method of frosting a cake, doesn't work very well. The frosting is always uneven. Buy the tip you will love it.
Quote by @%username% on %date%
%body%