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Icing a cake - Page 4

post #46 of 127
5/31/10 at 8:43am
Thread Starter 
The water is boiling and the hot spatula stay there for a few seconds and then dry with a paper towel before passing it in sections around the cake. You keep repeating until you are all the way around the cake.

Since I don't put merengue powder on my icing the buttercream stays soft and creamy. Also it doesn't crack at all.
Margarita
"The difference between bravery and stupidity is the outcome"
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Margarita
"The difference between bravery and stupidity is the outcome"
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post #47 of 127
6/1/10 at 7:37pm
tuti ¿Que tiempo hay que esperar para pasar el papel toalla
¿Ese frosting se puede dejar fuera de la nevera o hay que meter el biz. a la nevera
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post #48 of 127
6/3/10 at 7:00am
Thread Starter 
Puedes dejarlo afuera pero yo pongo el mio en el refrigerador.

Yo uso la toalla de papel imediatamente.
Margarita
"The difference between bravery and stupidity is the outcome"
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Margarita
"The difference between bravery and stupidity is the outcome"
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post #49 of 127
6/3/10 at 1:43pm
Thanks for posting this! I can't wait to try it =)
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post #50 of 127
6/8/10 at 8:36pm
I saw this technique in the book The well decorated cake by t. Garret (Not sure if I got the name right but her initials are TG. Thanks for sharing.
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post #51 of 127
6/8/10 at 10:04pm
Thanks for taking the time to share!
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post #52 of 127
6/9/10 at 8:47am
I like how tutugirl has modified the technique, though -- doing the sides first and then rounding the top edge before working on the top. It looks like that helps get the top of the cake and the edges really smooth (my nemesis right now). Finishing off with the Viva paper towel and fondant paddle makes it perfect! Thanks, tutu! P.S. I have many of Toba's books; she's amazing. And her latest book Wedding Cake Art and Design is wonderful (here's hoping some of it will rub off!). icon_smile.gif


Quote:
Originally Posted by sberryp

I saw this technique in the book The well decorated cake by t. Garret (Not sure if I got the name right but her initials are TG. Thanks for sharing.
Laughter is one of life's sweetest creations.
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Laughter is one of life's sweetest creations.
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post #53 of 127
6/9/10 at 8:59am
Awesome tutorial. Just proves my point when I say everyone has their own method of icing a cake. It's just a matter of experimentation and practice to find the method that works best for you.

I always tell the people I train that there is no magic trick to getting it smooth. Just practice practice practice.
"Focus on what you share in common, learn from what makes you different, support each other through struggles, and celebrate each others' success."

Check out my buttercream rose tutorial!
http://www.youtube.com/watch?v=kGa5j46Z05c
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"Focus on what you share in common, learn from what makes you different, support each other through struggles, and celebrate each others' success."

Check out my buttercream rose tutorial!
http://www.youtube.com/watch?v=kGa5j46Z05c
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post #54 of 127
6/13/10 at 2:56pm
subbing! icon_wink.gif
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post #55 of 127
6/21/10 at 4:00pm
My viva towel always stick to the icing and when i pull it away he spoils everything... WHY?
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post #56 of 127
6/21/10 at 8:06pm
You aren't letting it crust, probably. If your frosting isn't crusted, then the paper towel will stick. Let it sit at least 15 minutes or until the frosting forms a "crust" then try it.
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post #57 of 127
6/21/10 at 8:38pm
icon_surprised.gifthumbs_up.gif WOOOOOOOOOOOOOOw, gracias por las fotos y la esplicasion, estas geniales a mi me ayudaran en mucho,pero tengo una pregunta, que puedo aser para que mi cake no suelte muchas migas, a la hora de cubrirlo?????????



Usted podria sugerirme alguna receta para mejorar mi masa del cake icon_redface.gificon_redface.gif
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post #58 of 127
6/21/10 at 9:05pm
THIS IS SO HELPFUL. THANKS!
Trying to keep your house clean while your kids still live at home is like trying to nail jell-o to a tree!
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Trying to keep your house clean while your kids still live at home is like trying to nail jell-o to a tree!
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post #59 of 127
6/22/10 at 6:58am
No te preocupes, agata, lo único que tienes que hacer es quitar las migas que puedas y ponerle al pastel un recubrimiento delgado de betún (buttercream o ganache) en el que no importa que se vean las migas. Deja que esta capa repose un rato - hasta que endurezca un poco - y luego pones el betún, glaceado o fondant que quieras. ¿Qué receta usas? ¿Crees que suelta más migas que otros pasteles?
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #60 of 127
6/28/10 at 12:05pm
Thread Starter 
OK I want to see some pictures icon_biggrin.gif
Margarita
"The difference between bravery and stupidity is the outcome"
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Margarita
"The difference between bravery and stupidity is the outcome"
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