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please help with icing the cake!!!! - Page 2

post #16 of 30
I just finished the Wilton Classes and our instructor actually spent awhile w/us and smoothing our cakes. She showed us several techinques so we could do which ever we felt most comfortable with. But the one thing she ALWAYS stressed w/us.....b/c someone always forgot....but make sure your icing is thin constitency! And the big icer tip......LOVE IT!!!! Only way I ice now!! I don't usually have to do a crumb coat if I use the icer tip.

If my icing is too think, I find it is harder to stick to the cake and then I get more crumbs!!

Not sure if this well help.
post #17 of 30
Thread Starter 
I don't think my icing is too thick. I just think it is me. I do not own the icing tip but I sure will buy it before I do another cake!!!

I took my first wilton class on tuesday and she didn't show us how to ice the cake at all!
Now for next class I have to bring in a cake already iced!
But i will be learning from this cake. The cake is due tonight at 5. So I may not be on here (darn).
my clock on here is also wrong - i tried to fix it and can't figure it out.

Tomorrow I will hopefully be posting the pictures.
post #18 of 30
To fix your time go into my forum info, scroll down to time zone and set it for GMT-5 hours. Ithink that is your zone. I had to try it and reset once after I posted to see if I had gotten the time right! SquirrellyCakes explained it on another post but I couldn't begin to!!
Maybe you could ask your instructor to go over icing briefly in this next class! It does just take some time too.
icon_smile.gif
Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
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Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
Reply
post #19 of 30
Quote:
Originally Posted by momoftwogirls

my clock on here is also wrong - i tried to fix it and can't figure it out.




...EST is GMT -5...give that a try in your profile!
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #20 of 30
I think the recipe you're using still needs to be thinned down.

Another tip is to use a white cake. White crumbs don't show as much.

Let your crumb coat sit in the fridge for 20-30 minutes.
post #21 of 30
Thread Starter 
checking to see if the time fixed. thanks to dodibug and mrs missey!

I will thin the icing and hope that will work. icon_smile.gif
post #22 of 30
Quote:
Originally Posted by momoftwogirls

I will thin the icing and hope that will work. icon_smile.gif



Cali4Dawn says here to thin with milk
post #23 of 30
Hi Everybody,

I'm trying to fix my time zone too. Just ignore me. However, I will say that icing thing does take a while to get the hang of. After a year, I still stress over it. I will say for me, the icing tip and smooth paper, i.e. wax, Viva paper towel, or parchment, after crusting is the way to go.
I wish you all the best of cake!
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I wish you all the best of cake!
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post #24 of 30
Okay, this is frustrating me. Can you guys tell me what central time is please? Thanks so much.
I wish you all the best of cake!
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I wish you all the best of cake!
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post #25 of 30
GMT-6!!
Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
Reply
Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
Reply
post #26 of 30
Thanks dodibug! That's what I had put but I had not updated my forum. Oops. LOL.
I wish you all the best of cake!
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I wish you all the best of cake!
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post #27 of 30
Quote:
Originally Posted by beachcakes

This might not be an issue for you, but i find I have to ice in one direction. If you move your spatula back and forth, you pick up lots of crumbs. I learned the hard way! icon_sad.gif



Doing this (icing in one direction) on my crumb coat has saved my sanity!!! You get much less crumbs mixed in, even though it is only the crumb coat. And I pop mine in the fridge or freezer (whichever has the room!) for 15-20 minutes also...it just helps it set up quicker so that the next layer lays on top of and adheres better to the crumb coat.

HTH - icon_smile.gif
Come let your hair down!
www.thebakersbar.com
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Come let your hair down!
www.thebakersbar.com
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post #28 of 30
I'm dating myself here, but I thought you *had* to ice in a back and forth motion until someone corrected me. Remember the duncan hines (i think) commercial in the 70's where she frosted that chocolate cake with a paper knife? icon_lol.gif
post #29 of 30
Well, if all else fails, switch to apricot glaze or a simple syrup to set your crumbs. Some folks find freezing a cake helps too. When you do your final ice, you really have to load that icing on thick and never allow your spatula to touch your cake. Your icing must be thinned enough with liquid so that when you apply it, it doesn't just roll off the cake. So you keep adding gobs of icing and always resting your spatula on the icing never on the cake. That is why the cake icer tip works for folks, it completely covers the cake with a thick coat of icing so that your spatula never touches uniced cake.
I have the icer tip but have never tried it.
I have never taken the Wilton courses but did attend a one day course at a local bakery and the best tip they had for newbies, as far as I was concerned was to use the apricot glaze for a crumbcoat. It really helped a lot of folks for whom crumbs were an issue.
I cannot understand why the whole first day of the Wilton classes and maybe another day or two, doesn't cover baking the cake, levelling it, crumbcoating it, icing consistency, making royal icing, making buttercream icing etc. These courses should be taught in places that have access to ovens, enough outlets for a few Kitchen Aids etc.
Sorry folks, pet peeve of mine, haha!
Hugs Squirrelly Cakes
post #30 of 30
Thread Starter 
I agree with you squirrelly cakes - each class needs to have access to an oven! I want to be taught the tricks to get the bubbles out...to level my cake...to trim the cake...to tort the cake...to ice the cake...to freeze or not to freeze...

but if they taught me that all I wouldn't need cake central. And this site taught me all of that.
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