NBR: any bakers out there?

Brougham7-15-06 · June 2011

The last few times I have made cakes and tried icing them, it pulls off the top layer of the cake and makes a huge mess....it doesn't matter how long I let the cake cool, it still does it. Any suggestions for fixing this problem?

I am attempting a trial run of Audrey's ladybug cake, and I want to do a base layer of icing before I use the bag and tips.

Thanks

Superchicy · June 2011

I've done what I think they call a "crumb coat" where you first put a thin coat of icing on (which ends up full of crumbs) and then go over that with a nice coat of icing. The thin coat first seems to contain the mess pretty well.

hannah&ben · June 2011

Are you covering the cake at some point before it's iced? I find the top gets too moist that way.

What are you using to spread the icing? I highly recommend investing in a offset icing spatula, they're cheap and good for other things too and just make things easier! You don't end up having to pull and drag like when using a butter knife.

Are you doing a crumb coat first or trying to do the icing all at once?

Also, is your icing too cold? Needs to be good and room temp or else it's too thick to spread and tears things up.

Not sure if any of this is helpful or not... Good luck!!

Hannah

Missbollinger · June 2011

Superchicy:
I've done what I think they call a "crumb coat" where you first put a thin coat of icing on (which ends up full of crumbs) and then go over that with a nice coat of icing. The thin coat first seems to contain the mess pretty well.

This, I always crumb coat before putting the top layer on.

little-peanut · June 2011

Superchicy:
I've done what I think they call a "crumb coat" where you first put a thin coat of icing on (which ends up full of crumbs) and then go over that with a nice coat of icing. The thin coat first seems to contain the mess pretty well.

This exactly! A crumb coat is the way to go! You can thin your icing by adding a little bit of water to it. It will become glaze-like. Let the crumb coat set completely before you apply the actual icing.

hannah&ben · June 2011

Also, what kind of technique do you use when you spread icing? I personally like to dump the whole blob in the center and push it all out to the edges then down, I think it's the easiest ways to keep the cake under control vs. adding little bits of icing as you go... Once the big blob is there you're just pushing it around and never getting very close to the cake. Make sense?

Brougham7-15-06 · June 2011

little-peanut:

Superchicy:
I've done what I think they call a "crumb coat" where you first put a thin coat of icing on (which ends up full of crumbs) and then go over that with a nice coat of icing. The thin coat first seems to contain the mess pretty well.

This exactly! A crumb coat is the way to go! You can thin your icing by adding a little bit of water to it. It will become glaze-like. Let the crumb coat set completely before you apply the actual icing.

How long would say it adequate time to let it set before doing the final icing?

Hannah: I don't really have a "technique" for icing the cake. Sometimes I throw it all on, sometimes I do it small amounts at a time. The icing is always room temperature and I have used a spatula and a knife before.

Thanks for all of the tips ladies!

little-peanut · June 2011

Brougham7-15-06:
little-peanut:

Superchicy:
I've done what I think they call a "crumb coat" where you first put a thin coat of icing on (which ends up full of crumbs) and then go over that with a nice coat of icing. The thin coat first seems to contain the mess pretty well.

This exactly! A crumb coat is the way to go! You can thin your icing by adding a little bit of water to it. It will become glaze-like. Let the crumb coat set completely before you apply the actual icing.

How long would say it adequate time to let it set before doing the final icing?

To be safe, I would give it at least an hour.

stillwaiting12 · June 2011

If the icing is room temp then it may be too thick. I would try thinning it a little at a time. Water really goes a long way so add it incredibly slow. The rest of the ladies have given you great advice.

linzpinz14 · June 2011

I am a cookie baker, not a cake baker, but I am so glad I read this post! I have never heard of a crumb coat! I am so excited to try this on the next cake I make!

mrs.dilligaf · June 2011

Another cheat is to use tip 789. Super easy.

https://www.wilton.com/decorating/icing/using-decorating-tip-789.cfm

JenRose05 · June 2011

I second the crumb coat I did it here:

It helps fill in the cracks between the layers as well. I always cool the cake with the crumb coat in the fridge for 30 min or so (It helps the cake stay delish as well). I also always put wax paper squares all around the base before placing the cake on top so when I'm done icing I can just pull it out and the surface underneath is clean (also see in photo above) then I used the viva towel method for the final buttercream layer for a fondant look