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Icing a cake to look professional?

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post #1 of 9

9/1/11 at 4:11pm

Thread Starter

51 Posts. Joined 8/2008
Location: Mississauga,ON Canada
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Hi everyone!
This may be a dumb question, but could someone tell me how to ice a cake? I love working with fondant because I truly can't ice a cake lol. However, I've been asked to make a couple cakes for a function using whipped icing and I'm a little nervous it'll come out really sloppy and a mess.
Please help!

Thanks,
Kimzie

Kimzie

post #2 of 9

9/1/11 at 5:35pm

2,527 Posts. Joined 12/2004
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Make sure you start with a relatively airless icing. Trying to smooth air out of icing once it's on a cake is very difficult to do.

Put on twice as much icing as you think you will need. Getting a smooth cake is more about removing excess than building it up. Purchase a flat scraper from a hardware store OR a bench scraper. I got a bench scraper from Bed, Bath, and Beyond for less than $10. It is basically a flat piece of metal (with measurements marked on the blade) and a rolled handle.

http://www.bedbathandbeyond.com/Product.asp?SKU=10164168

I like the rolled handle because it gives you a little more control than a paint scraper with a longer handle. Anyway, get a turn table and put the rough-iced cake on it. I start to scrape from the back of the cake (only digging about 1/4 inch in), turning the table counterclockwise while the blade goes clockwise. You can get it fairly smooth in just a few passes using this method, but try to smooth in one complete turn. Otherwise you will get a lot of scraper/spatula marks.

Annie

The Dude abides.

post #3 of 9

9/1/11 at 6:06pm

Thread Starter

51 Posts. Joined 8/2008
Location: Mississauga,ON Canada
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Annie,

Thank you so much for the wonderful advise! I will gladly take it all in and try it out! I didn't think of using a "scraper" lol.

Wish me luck!

Kimzie

Kimzie

post #4 of 9

9/2/11 at 3:44am

2,527 Posts. Joined 12/2004
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Good luck! Let us know how it turns out and take some pictures!

The Dude abides.

post #5 of 9

9/2/11 at 6:48pm

104 Posts. Joined 2/2011
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I suggest you get Sharon Zambito " Art of Perfecting Buttercream" dvd

post #6 of 9

9/2/11 at 7:12pm

30 Posts. Joined 2/2008
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Quote:

Originally Posted by AnnieCahill

Make sure you start with a relatively airless icing. Trying to smooth air out of icing once it's on a cake is very difficult to do.

Put on twice as much icing as you think you will need. Getting a smooth cake is more about removing excess than building it up. Purchase a flat scraper from a hardware store OR a bench scraper. I got a bench scraper from Bed, Bath, and Beyond for less than $10. It is basically a flat piece of metal (with measurements marked on the blade) and a rolled handle.

http://www.bedbathandbeyond.com/Product.asp?SKU=10164168

I like the rolled handle because it gives you a little more control than a paint scraper with a longer handle. Anyway, get a turn table and put the rough-iced cake on it. I start to scrape from the back of the cake (only digging about 1/4 inch in), turning the table counterclockwise while the blade goes clockwise. You can get it fairly smooth in just a few passes using this method, but try to smooth in one complete turn. Otherwise you will get a lot of scraper/spatula marks.

Annie

And after you do all of this, use viva paper towels to smooth the icing once it has slightly crusted. This can only be done with viva brand towels. good luck

post #7 of 9

9/2/11 at 9:41pm

125 Posts. Joined 5/2009
Location: Florida
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Also Edna De La Cruz has a great tutorial on you tube on icing a cake.

post #8 of 9

9/3/11 at 12:35am

2,527 Posts. Joined 12/2004
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[/quote]And after you do all of this, use viva paper towels to smooth the icing once it has slightly crusted. This can only be done with viva brand towels.[/quote]

OP mentioned she's using a whipped icing, which wouldn't crust.

If you were using a crusting icing, then you could go over it with a Viva or parchment paper.

The Dude abides.

post #9 of 9

9/6/11 at 11:36am

Thread Starter

51 Posts. Joined 8/2008
Location: Mississauga,ON Canada
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Thanks once again for everyone, and all the great tips. I am however using a "whipped" butter cream which does not crust over. So paper towels will not be used this time.