As you stand in the kitchen casually cursing life, put down your spreader and back away from counter. Here is a trick to have you icing like a pro in no time. It is called crumb coating and its here to save the day, and your dignity.
Once you have let them cool, quickly go over your cakes with a quick coat of icing that fills in holes (another tip: flip your top layer in order to have a great shape to your cake.) It can look awful, and that's the purpose, because you aren't done yet! Your crumb coat looks like this:
Hope it helps!
Once you have let them cool, quickly go over your cakes with a quick coat of icing that fills in holes (another tip: flip your top layer in order to have a great shape to your cake.) It can look awful, and that's the purpose, because you aren't done yet! Your crumb coat looks like this:
Pop your cake in the refrigerator at this point for an hour. This allows your cake to set up! After you bring it back out you can pipe frosting around the cake so that it is easier to evenly spread. Use a sandwich bag, snip the corner and squeeze (for jobs like this there is no reason to purchase something expensive from Wilton or Michael's.) If possible when spreading turn the cake and not your spreader. Easiest way to do this is to put it on a Lazy Susan and spin. Smooth bumps and it should look like this:
Hope it helps!
xOxO - M
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