The Essential Guide To Baking

First of all, brush all the loose crumbs and edges from the cake layers. The icing should be

wet enough to spread on the cake without picking up crumbs. Use a icing spatula and start with

a large lump of icing and spread it thin.

If the cake is an opposite color, (chocolate cake/white icing) first thin a small portion of

the icing until it is very wet and apply a thin layer to the entire cake. This wet icing will

set the crumbs and fill cracks. Don't worry about crumbs getting into this layer of icing.

Let the thin layer of icing sit for a few minutes, then apply a thick layer of regular icing

over it.

PROBLEM: Boiled icing that gets thick and gummy after a few hours.

You probably are over mixing and adding too much air to the icing. Add an extra amount of light

corn syrup to the icing while mixing. Store any cake that has been frosted with boiled icing

under a cake dome, but use a wooden pick under the lid to lift the dome up a little and allow

a small amount of air in.

Sitting a cake that has been frosted with boiled icing in a draft will cause the icing to

quickly become thick and gummy.

PROBLEM: Buttercream icing that tastes gritty.

You are probably using old powdered sugar or powdered sugar that has not been stored properly.

Powdered sugar will pick up moisture from the air and will not cream properly with the

shortening.

Sifting the sugar will usually not stop the problem, so always use fresh powdered sugar and

then store any left over in an air tight container.

If buttercream icing is left to sit in a draft before using, it will form a thin crust. This

crust will make the icing taste gritty when it is mixed into the icing and then used on the

cake.

Always cover the bowl holding the icing with a damp cloth and a crust will not form.

PROBLEM: Small lumps of shortening in my buttercream icing.

Creaming the powdered sugar and shortening thoroughly together is very important. Butter should

always be softened to room temperature before creaming.

Adding a liquid to thin the icing before the shortening is completely creamed with the powdered

sugar, may cause lumps. The resulting small shortening lumps are there to stay. Adding hot

liquid will sometimes help the shortening cream better, but hot liquid also can cause the

buttercream to melt and separate. Add liquid slowly to the mix (as you mix) and lumps should

not be a problem.

PROBLEM: Freezing a cake that has been frosted.

You can freeze a cake that has been frosted with a buttercream icing. Freeze the cake

(unwrapped) until it is solid. Then wrap with foil and place back in the freezer. Let the cake

thaw in the refrigerator before unwrapping.

Icing Techniques And Tricks