what is a good decorating icing?

Question

I used wilton's and its too sweet is there a way to make it taste better? also it gets warm then it is mush do you have to refridge it for a while? also do you decorate the bottom of the cake when it is done baking a flatter surface? this is my first time decorating a cake. I have practiced but don't it don't look right

Answer 1

You don't have to make your own icing, you can just use the canned stuff sold in the baking aisle of any grocery store. One reason it gets mushy is that you overhandle it. Your body heat (from your hands), too warm of a cake, kitchen heat, etc. thin it out. If you refrigerate it too long, it's too stiff to work with. A good alternative to canned icing is Coolwhip. It's easy to work with and not nearly as sweet. A lot of people prefer it. Just remember to refrigerate leftovers (if there are any)!
Be sure to cool your cake completely. I usually wrap mine in plastic and throw them in the freezer for a few hours. It's much easier to ice a frozen/ very cold cake. Unwrap it, brush off the crumbs and place it UPSIDEDOWN on your serving platter. I always flip the cakes so the top is really the flat bottom. For a 2 layer cake, place the bottom cake right side up, fill it, then place the top cake upside down. For best results, you need to ice the cake with a straight edged spatula or you'll have a hard time getting a flat top.
I ice the top 1st, using plenty of icing and a very light touch. Don't use the whole spatula blade, just the end 2 -3 inches with a blob of icing to cover every few inches of cake. If you don't use enough icing, you'll pick up crumbs! Spread it fairly smooth, but don't worry about getting it perfect until later.
Ice the sides the same way (a light touch, use only part of the blade, and lots of blobs of icing). Again, don't spread it on too thinly or it'll pick up crumbs. I've never crumb-coated a cake, I usually have too many to ice and can't take the time.
By this point, there shouldn't be any cake exposed (if there is, blob on some more icing to cover it). Now is the time to smooth out your icing and focus on appearance. Smooth the sides by holding the straight-edge vertically and gently turning the cake (a turntable comes in handy, here). Then, smooth the top, working from the edges to the center, turning the cake as you go to be sure that it stays level. Wipe extra icing off the cake plate. Now it should be ready to decorate any way you'd like.
Don't get frustrated if it's not perfect, especially your first couple cakes. Cake decorating is an art form that requires practice. When I was beginning, I practiced on an upside-down cake pan. It really helped me get "the touch".
Most importantly, have fun! I love my job!

Answer 2

I don't know what Wilton recipe you used because there are many. A lot of people like the buttercream icing. This is what my son prefers and he works in a bakery. For flowers to set, you want to use a royal icing. Wilton has that recipe too. You can add flavorings to your icing. You can buy them in grocery stores. Be careful though. A little goes a long way. I'm not sure what you're talking about on decorating the bottom-flatter surface?? Wilton has cake decorating books for beginners and you'll probably even find instructions for icing the cake on their website.

Answer 3

If you can, go out and buy a cake decorating spatula.
One secret my prof told me is, BOXED CAKE IS BETTER THAN HOME-MADE. Plus, noone knows the difference, unless you tell them...right?

To decorate the cake-
-Let the cake cool

-Turn the cake upside down onto a flat (move-able) surface

-Take about a cup of the icing and mix it with 2 Tablespoons -of water. This will be your first coat. Spread it on very thin. Put in frige for a while, to let that layer dry.

-Now take the remainder of the icing, starting at the top of the cake, working your way down. If you can, turn the cake and hold your cake spatula/knife still.

-To make other misc decorations, go to this site, it is very helpful. http://www.youtube.com/watch?v=iIJHpss5lLo

-Dont get to frustrated, cake decorating is HARD!

Icing
4cups powdered sugar
1c White shortening
1 Tablespoon lemon juice
1Tablespoon of water, if its to thick
1 teaspoon Vanilla Flavoring
a few drops of food color if desired

-Mix for 5 minutes with a mixer, it looks gross at first, but it will come together. If it gets to mushy, put it in the frige for a few minutes.
*This icing is much thicker than most of those at the grocery store, so dont worry if it looks to thick.

Answer 4

Let cake layers cool completely. Use a serrated knife to gently level the cake, cutting off the "crown." Save this for the cook! ;-)

Then ice a "crumb coat" on the cake. Ice a thin coat of icing on the cake, adn don't worry about it grabbing crumbs. This seals the cake. Then go back and ice w/ a thicker layer of icing. This keeps crumbs out of your final coat of icing.


SNOW WHITE BUTTERCREAM ICING

This buttercream icing has an ideal consistency for frosting cakes. It has a firm quality making it good for wedding cake decorations and flat surface or flower nail flowers. Air dry decorations for 24 hours.

2/3 cup water
4 tablespoons meringue powder
12 cups sifted confectioners' sugar
1-1/4 cups shortening
3/4 teaspoon salt
1/2 teaspoon almond flavoring
1/2 teaspoon clear vanilla flavoring
1/4 teaspoon butter flavoring

Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth.

YIELD: 7 cups icing. Recipe may be doubled or cut in half; however, if cut in half, yield is only 2-1/2 cups.
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Chocolate Buttercream Frosting


1/2 cup butter, softened
2/3 cup cocoa powder
2 teaspoon vanilla
3 cups confectioners' sugar
6-8 tablespoons water, depending upon thickness you want

With electric mixer on high, beat butter until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved. For thinner frosting use more water. For thicker frosting, use less water.