smooth icing
I need some tips on how everyone gets their icing so smooth and their corners so sharp looking?
Replies to This Discussion
-
Permalink Reply by Eileen S on
-
Viva paper towels on crusted icing for the smooth - and someone else will have to answer the corners question. LOL I tend to put borders on my corners because I have a hard time getting them super sharp. Going to need to remedy that before next weekend though.
-
Permalink Reply by Holly K. on
-
There is a great tutorial on www.designmeacake.com
-
Permalink Reply by Karen Marie on
-
First get yourself a plain sided cake comb to smooth the edges. Then take your spatula and swipe from the outside edge to the center with long swipes. For corners it is hard to explain but I will try. Take the icing past the edge. then take a clean spatula from the other side of the corner and swipe from the edge 90 degrees alongside the cake, taking the extra icing with the spatula. Make sure you have plenty of icing on the corner or you wont get the sharp edge. To finish the top swipe with the clean edge of the spatula straight across from each side of the corner towards the center of the cake.
-
Permalink Reply by Judy Remaly on
-
I'm not sure on which website I found this, but it works great. Use a four inch foam paint roller. When the icing crusts, I roll over the icing top and sides. Since it is foam it is washable. I take the clean suds from my dish water and clean the roller and rinse with clear, hot water. I have been useing this method for about a year and have found that it works great. The individual rollers last a few months before needing to be replaced.
-
Permalink Reply by jeri c on
-
If anyone wants a great Buttercream DVD... Sharon Zambitos Perfecting the Art of Buttercream is super!
-
-
Judy not all icing crusts especially Swiss and Italian buttercream....so you have to practice getting the edges sharp without the luxury of rollers...IMHO I think Swiss buttercream tastes so much better than icing made with shortening.. never liked the mouthfeel...
Judy Remaly said:I'm not sure on which website I found this, but it works great. Use a four inch foam paint roller. When the icing crusts, I roll over the icing top and sides. Since it is foam it is washable. I take the clean suds from my dish water and clean the roller and rinse with clear, hot water. I have been useing this method for about a year and have found that it works great. The individual rollers last a few months before needing to be replaced.
-
Permalink Reply by Kathy Kmonk on
-
Here is a great video by Serious Cakes. She shows you how to get nice sharp corners on a square cake...
http://www.youtube.com/user/SeriousCakes#p/u/43/vyKkLwTE9NE
-
-
I watched that video...seems to take so long to get sharp edges.. I stand by my technique that I posted above...once you get the hang of it, it only takes a few minutes to do and no need for paper towels...just make sure you hold your spatula up straight.
-
Permalink Reply by Theresa Happe on
-
Even though swiss meringue doesn't crust, if you frost the cake, then chill it good, you can go over it again with a spatula and get it much smoother. I find it really easy to frost a cake with this icing.
Karen Marie said:Judy not all icing crusts especially Swiss and Italian buttercream....so you have to practice getting the edges sharp without the luxury of rollers...IMHO I think Swiss buttercream tastes so much better than icing made with shortening.. never liked the mouthfeel...
Judy Remaly said:I'm not sure on which website I found this, but it works great. Use a four inch foam paint roller. When the icing crusts, I roll over the icing top and sides. Since it is foam it is washable. I take the clean suds from my dish water and clean the roller and rinse with clear, hot water. I have been useing this method for about a year and have found that it works great. The individual rollers last a few months before needing to be replaced.
-
Permalink Reply by Olivia Robertson on
-
I ice my cake and use a HOT spatula and smooth it then stick it in the frig. After it has crusted i take a piece of paper and place it on the top of my cake then I take a fondant smoother and smooth the edge of the top of my cake. After the top is done I do the upper sides and corners to give it a nice crisp look.
Hope it helps!!!!
-
Permalink Reply by wendy martz on
-
thank you!
Olivia Robertson said:I ice my cake and use a HOT spatula and smooth it then stick it in the frig. After it has crusted i take a piece of paper and place it on the top of my cake then I take a fondant smoother and smooth the edge of the top of my cake. After the top is done I do the upper sides and corners to give it a nice crisp look.
Hope it helps!!!!
Popular Cake Searches
© 2024 Created by Theresa Happe.
Powered by
