Post # 1
Everytime i make a cake i wait until the cake has cooled and try to ice it. Everytime i pulls on the cake and pulls up a layer( i guess thats what you would call it). Any advice on how to perfectly ice a cake?
Post # 3
Ice it with what? buttercream or fondant? and what do you mean by “pulls on the cake and pulls up a layer”?
Post # 4
Post # 5
Apply a thin layer of frosting then put the cake in the fridge for a few minutes. This is called the “crumb coat” as it heps to adhere all the crumbs to the cake so they don’t show in the final layer.
After it is chilled for a few minutes, apply the final coat of frosting.
How-to Video: Crumb Coat your Cake (Cake decorating Series)
Post # 6
If you don’t want to crumb coat first, make sure your icing is smooth/room temp so it’ll glide easier. I usually put generous blobs of icing all over the cake first and then spread it out starting in the middle of each blob and out into different directions. I also try to keep my knife in the icing (not getting to close to the cake part)
Post # 7
Your icing is too thick or too cold and thus too “strong” so instead of spreading it pulls on the top layer of cake. This is similar to trying to spread cold butter on a slice of bread. If you have difficult icing you can still make it work if you take a small amount of icing at a time, and spread it gently in one direction (not back and fourth) then grab more icing and continue from there (kind of like patches until the cake is covered).
If you’re making the icing yourself then make it thinner and be sure that it’s room temperature before using it. Some store bought ones are just really thick and hard to work with so look for containers that call it “whipped” or smilar frostings, they tend to be lighter in texture.
Buttercream is very easy to make and it’s delicious, you’re able to control the texture yourself so it always comes out perfect. Here’s a recipe:http://www.marthastewart.com/336452/billys-vanilla-buttercream
Crumb coating will help get a good result as mentioned, but it’s not the main problem you’re experiencing because you can tear a cake while doing the crumb coating too.
Post # 8
Another tip is to continuously dip your knife into really hot water. This will help give you a smooth finish, but also release the frosting from the knife.
Post # 9
Thanks for all the tips! Ill try it next time!
Post # 10
If you’re using store-bought frosting, you can spoon the whole thing into a stand mixer and let it mix for a few minutes – that will lighten it up and make it easier to spread! Homemade is definitely the way to go though.
Also, if you have the time, leaving the cake layers in the freezer for a couple hours before frosting will make them less crumbly!
Post # 11
My mom made wedding cakes for years and that was always her trick to getting it smooth.
Post # 12
If you’re making round cakes, you should crumb coat them first and then freeze them for about 12 hours before actually “frosting” them. Works like a dream!
Post # 13
Post # 14
I had this problem one night while making a cake for work and gave up and had to start over with a new cake. Ack!!!! The next cake I baked like 5 or so minutes longer than the box said and it came out less moist so I was able to spread the frosting SOOOO much easier (I think the texture of the cake is better when it isn’t all soft and moist anyway). I haven’t tried any of these other tricks the bees suggested.
Post # 15
This is exactly how I ice my cakes
Post # 16
@Jen51287: Let it cool longer and try warming up the icing so it isn’t as thick and doesn’t grab the cake.