i know to wait till the cake cools, but should i warm the icing so it spreads smoothly? or what? any suggestions?
2006-12-05 06:36:12 · 9 answers · asked by LC 1 in Food & Drink ➔ Cooking & Recipes
I am not a chef by anyone's definition, but I do enjoy baking & this is a very simple answer. I assume you are using the pre-made frosting in a can, if not it should work with any sort.
Just take a flat dull knife (butter knife is fine). Get a cup of warm (not hot) water, & dip the knife into the water before you spread it.
You can first do a less careful job and just covor the cake with the icing (still using the warm knife method) & then go back and to a final smoothing out with the warm knife once the frosting covors the cake. Of course you can just be more careful and do it as you go along...the benefit of first covoring the cake is that you can be sure that the icing is evenly dispersed around the cake.
And..YES..most definately wait until the cake has cooled!
Good Luck!
2006-12-05 06:56:33 · answer #1 · answered by Anonymous · 0⤊ 0⤋
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2016-05-22 21:43:43 · answer #2 · answered by Anonymous · 0⤊ 0⤋
If you are going to warm the icing, what would be the point in letting the cake cool? You should wait until the cake is cool. To make icing spread easier, whip it a little with a spoon.
2006-12-05 06:39:23 · answer #3 · answered by belinda f 3 · 0⤊ 0⤋
Wait until the cake COOLS, then use a proper flat spreading knife. DON'T heat the icing up. If you want to speed up the process, stick the cake in the freezer for 1/2 hour.
2006-12-05 06:45:56 · answer #4 · answered by $Sun King$ 7 · 0⤊ 0⤋
Its always a good idea for layers, to first put your icing in an icing bag (plastic bag w/small hole cut out at the end with a wide, flat squeeze), go around the outter edges and then fill in the center and spread outward and thick. I read that in a cake book once. Do not warm the icing, let it stand at room temperature, you don't want runny icing.
2006-12-05 06:40:02 · answer #5 · answered by volkgal 4 · 0⤊ 0⤋
Procedure to follow:
Bake layers, cool well.
Fill or put icing between...PLENTY of icing too. (medium consistency is fine).
Let the cakes set several hours or overnight before icing them.
Oh yes - always bottoms UP on those layers will help with this problem too. There are always going to be bulge problems if you insist on putting bottoms together. There is no 'breathing' room with this procedure. Besides, it is a lot easier to ice the flat bottom of a cake than one you have had to shave flat.
2006-12-05 06:37:19 · answer #6 · answered by Cister 7 · 0⤊ 0⤋
Wait untill the cake cools and use more icing than normal, this gives the cake time to breath and less likly to sink in the middle
2006-12-05 06:38:11 · answer #7 · answered by Matthew 2 · 0⤊ 0⤋
Wait until the cake is cooled. You can use a butter knife to spread the frosting. Run hot water over it first (and remove excess water) if you have trouble spreading the frosting. Works like a charm!
2006-12-05 06:40:04 · answer #8 · answered by his temptress 5 · 0⤊ 0⤋
After the cake cools on each layer...take one of those long bread knives and saw off the top to make them flat, ice the top that's not so crumby.
2006-12-05 06:39:18 · answer #9 · answered by Marti 2 · 0⤊ 0⤋