I found out that a turning stand makes it easier to decorate a cake. Another idea was to use icing as glue to cement the cake to a board so it won’t move in transport. I learned to stand a tipped decorating bag in a tall glass while you are filling it – it’s like an extra hand when yours are already busy. It was pretty but didn’t seem very useful for a home baker. I learned how to use frosting to make a basket-weave, flowers and leaves. At the time I was baking mostly cookies and brownies and wasn’t sure what I would do with the knowledge, but I knew I would have fun. Many years ago, when I first ventured into “specialty” baking, I was given the gift of classes on cake decorating. I think they're unnecessary for buttercream, but they are great for thicker icings like fudge or cream cheese that would otherwise tear up the whole cake.Image courtesy of Cooking Cinderella at You can also use what some decorators call the shortcut method or the cheaters method, which is using an ateco 789 (I think wilton just calls it a cake icer) tip to cover the whole cake and then just smoothing it with your spatula. with enough practice, you can get a base coat done in two minutes on an 8" doing it that way. you put a giant scoop of icing on top of the cake, and then spread it down around the sides while turning the cake on a turntable. essentially, your problem isn't that your cake is too cold, but that you're taking long enough to ice it that it starts to freeze your icing. If you use a bigger one, you'll be able to ice the whole cake a lot faster. you need a bigger one to be able to pick up that much icing and move it around quickly. That is a lot harder to do with a small spatula. thats the trick for getting a thick, even layer without crumbs in it. If it's that bad (or if you just want to practice, sorry boyfriend, that doesn't actually require more cake), scrape your whole cake back down, put your buttercream back in the bowl, aerate, and do it again.Īlright, so, one of my favorite sayings as a decorator was that you're not icing cake, you're icing icing.Įssentially, your spatula should never touch cake, it should only touch the icing. Once you get good, it should take you no more than about 5 minutes to ice a 6-8" cake. But the more you touch it, the worse it's going to get because you are going to cause bubbles which is going to cause more holes. Then use either tool to smooth any icing sticking up over the edge inward. Once the whole cake has icing on it, use your scraper to smooth the sides. As it hits the edges, spread down over the sides. Using a back and forth motion with your offset, spread it over the top, smoothing as you go. If it's been sitting in your bowl since your crumb coat, rewhip it for a few minutes. Make sure your buttercream is properly aerated. Dip them in hot water, dry, and then smooth, but you'd use that as your very last step to smooth any rough spots. You can heat your tools in hot water - you'd need to get a metal scraper. Definitely don't heat your icing, that will just melt your butter. It will thicken your icing a touch but shouldn't be significant. Make sure your crumb coat is very thin - you should still be able to see the cake through the icing. You don't need to do it for a long time, just until it's set, about 15 minutes in the fridge. This is terrible answer, but you need to ice faster and touch less.Ĭhilling a crumb coat is normal. ![]() If you're looking for recipes try using Google, Pintrest, or any number of other subreddits.Ĭheck out our affiliates and other baking/cooking related subs! /r/AskCulinary /r/Baking /r/CAKEWIN /r/FoodPorn /r/Cooking It was not designed to become a substitute for Google. ![]() AskBaking is designed to help bakers who are struggling with perfecting their science and craft. If we feel that you have not properly utilized the search bar, we may remove your post and encourage you to do so.Ħ. While we certainly don't mind answering questions, you can often receive immediate help by utilizing the search bar and using keywords that relate to your issue. Do not downvote a post simply because you do not agree with it.ĥ. No question is "stupid" and disrespect will not be tolerated. Kindness Everyone comes with their own level and experience. ![]() Recipes are not required, but if something went wrong we'll need the recipe to figure it out! Please consider posting a recipe with all your posts.Ĥ. No Self-Promotion It's great you run a business or a blog, but this isn't the place to promote it or ask for people to check you out.ģ. This is not your platform for showcasing finished products. We will allow critiques as long as there is obvious concern/question. Baking-Related Questions Only First and foremost this is a baking related ask and discussion sub! We are here to help you with your woes, questions, or concerns.
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