icing a cake

When I slice the top off a cake to make it smooth, or cut off sides to make a shaped cake, it is almost impossible to ice. The icing fills with crubs and makes a mess. Do you have any sugestions?

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icing a cake

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Apr 28, 2010
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Cake crumbs
by: SM

I just cut the top off flat and flip the layer over that way there are no crumbs and its smooth but it helps to start with a thinner coat of icing too.

Mar 08, 2010
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Thin out your icing
by: Laura

You should be starting out with a thin consistency icing. Put on one coat relatively thick and never let your spatula touch the cake...only icing. After one coat has been in the fridge for 30 minutes, apply another coat and smooth. Turns out crumb free everytime :-)

Feb 27, 2010
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Less crumbs on your frosting
by: LOUELLA

1. use pound cake because it has less crumbs 2. slice off the dome of the cake then invert it so that you can work on the bottom which is smoother 3. put dollops of frosting on the cake when trying to frost it. or use a frosting tip (it's wide) and pipe the frosting around and top of your cake, smoothen the frosting and get crazy with decorating!

Feb 22, 2010
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icing a cake
by: bamagrama

After you have finished carving or topping a cake, put it in the freezer until firm. Then, make your icing creamy, not to stiff. Spread a thin coating onto the frozen cake to seal in the crumbs;chill for at least 30 minutes in the refridgerator, then finish icing the cake. Hope this helps!

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