[Sca-cooks] cake icing

[Pixel, Goddess and Queen]

Wilton sells what they call an icing tip, which is a huge wide tip that is
flat on one side and a comb on the other, although I've never managed to
ice a cake successfully with the comb where I didn't have to do
touch-up. You have to buy one of the large decorating bags (16", I
think) and it will become a dedicated icing bag, as no other tip they make
is that large. I use one when looks count. If I'm just applying frosting
for the middle layer or something like that, I don't bother.

Margaret


On Fri, 19 Oct 2001, Rob Downie wrote:

> For mundane cakes, I usually use a piping bag with a wide flat tip to apply the
> icing without liberating a lot of crumbs.  You then smooth it it out with a
> decorating comb or spatula and voila' - no crumbs!
>
> Faerisa
>
> "Pixel, Goddess and Queen" wrote:
> <snip>
> > I've done little cake decorating, so some of this is unclear to me.
> > What do you mean by a "crumb coat of icing"?
> It is indeed a sacrificial layer. Chilling the cake helps, too, but basically what
> you are doing is sealing the cake so you don't get crumbs your pretty icing.<snip>
>
> >
>
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