Cake It Pretty - Cake Decorating Class 4 - How To Ice a CakeMonday, April 01, 2013C Riches
So we've gathered all our tools, baked our cakes with delicious, fresh ingredients, and a bowl of mouth-watering frosting awaits us. Now what? Let's ice!!!
Try to make the height of the ring match the width of your piping tip (about 1/2"), letting the icing fall instead of squishing it down. You will be creating an icing dam to hold in your filling.
TIPS: To get extra smooth icing, run your spatulas and scrapper under hot water, dry, and then smooth. You may start this technique in step 9 and thereafter. The warmed metal will help smooth and slightly melt the icing. If you find that your icing is too warm for this technique or feel that it is starting to get "melty" at any point, pop your cake into the refrigerator for about 10 minutes. Repeat the refrigeration and hot spatula process at the very end to create a perfectly smooth iced cake.