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Help a newbie with icing pls!!

post #1 of 6
1/6/11 at 10:12am
Thread Starter 
Ok I've only been doing cakes for the last 3 wks. I love working with fondant and did a cake for my sister's bday with it and everyone loved the look of it. Anyway, I'm very new with cake decorating, I start my first wilton course tomorrow.

I should start by saying I hate icing, lol. I find icing too sweet and would LOVE to try a light tasting bc or any recipe someone can offer. I've tried 3 diff recipes on here, can't remember the names.

Secondly, I'm trying to figure out what consistency I need for decorating, etc.

Please tell me what a stiff consistency would be used for other than crumb coats and piping roses? Med consistency used for? Thin?? If I just want to ice a cake and don't care for stiff consistency, whats the best consistency for icing a cake so it looks smooth but doesn't 'melt' either???

I'd really appreciate anyones help!!
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post #2 of 6
1/6/11 at 10:21am
Actually for a crumb coat you want a medium to thin consistency. I love indydebi's buttercream. In your classes your instructor should tell you all about frosting and consistency.
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post #3 of 6
1/6/11 at 10:24am
I hate making icing too. Have you ever tried the large bucket of Wilton icing. It tastes wonderful not to sweet. I use it all the time and everyone seems to love it. It the right consistancy for icing and piping on cakes. I have never tried to make flowers with it, I make my flowers from fondant or gumpaste. Welcome to CC. your going to love this site. Good luck.
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post #4 of 6
1/6/11 at 2:27pm
My best advice to you is to buy Sharon Zambito's videos. You can go to www.sugaredproductions.com to get them. They have saved me TONS of time and trial and error. I just wish I didn't wait so long to buy them. She tells you everything you need to know.
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post #5 of 6
1/7/11 at 11:03am
Thread Starter 
Thanks ladies for the replies. Just came back from first Wilton Cake Decorating Class, I knew more than half the stuff that was taught, but it was great to see it 'live'. The instructor discussed consistencies with me and was great. Can't wait for the next class!
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post #6 of 6
1/7/11 at 11:12am
Thin icing is used to ice cakes, pipe leaves, vines and writing.

Stiff consistance is for roses and flowers you need the petals to stand up right, like sweet peas. I also use this for the icing damn.

Medium is used for 3/4ths of the other decorations you do on a cake.

Hope you enjoy your Wilton Classes.
My Weight Loss Support Group is The Chunky Monkeys!
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My Weight Loss Support Group is The Chunky Monkeys!
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