Category: Daily Living
Chocolate cakes are yummy, but spreading the icing for me is a challenge! Any tips and tricks for doing this with little or no vision?
Just in general a cake that is one layer
like in a square or rectangle pan is easier to frost
than a round layer cake.
First need to lightly brush off top to make sure no crumbs
on the top of the cake that could mix in with the frosting
and would give the cake a messy look.
A frosting like cool whip is easy as it is so fluffy and you
scoop it on and like make sure the corners and all are covered.
This type of a frosting would be used in making a Black Forrest Cake.
A chocolate cake would be used then when it is cooled, add the Cool whip
Then add some cherry pie filling atop..
I just made one last week or so ago and this is how I did it. I let it cool for a bit however I don't always, sometimes I put some icing on it while it is hot so it melts in to the cake. This one I let cool mostly then I put icing on it with a spoon using the back part of it, so no edges to slice in to the cake and in a grid like pateren I spred it on and then ran the spoon back over it to make sure it was smoothed out. I had a hart shape cake that I took out of the pan. After puting to icing on I put on the sprinkles adn then put it in the frezer to cool and harden. If it is ust for me or just for close frined I dont' always worry so much about how it looks but I still make an effert.
Put your cake in the freezer bfore you frost it. Also, put your frosting in the microwave just for a couple of seconds to soften it up. I mean only a couple, you don't want to overcook it, otherwise it may harden too quickly. If you freeze your cake, you'll be less likely to end up with crumbs in your frosting, and you'll be less likely to have your cake crumble. If you're gonna take a cake out of the pan, let it cool completely, and use a sharp knife to go around the edges. A warm cake'll be a lot more likely to split. HTH.
Nicky's description fits exactly how I do it.
I do something similar. I like a frosting that's a bit heavier though, as with this type, if you touch it very lightly, you leave less of a finger mark. What I do is mix up the frosting, dump it in the middle of the cake, then spread towards the edges. I try to use a flat spatula or palate knife, but if I'm desperate, the back of a spoon works just as well. If you put the cake on a wire rack with some kitchen towel underneath, any drips will be caught rather than clinging to the edges of the cake. Simply brush the knife lightly over the whole surface once you've spread from middle to edges, and it'll take out the marks. Try and have a logical approach to the spreading. For a square cake, I use a grid approach. For a circular one, I rotate the cake a little clockwise with every spreading stroke.
Hope this helps
FM
Can you all get use outa a basting brush for this?
I know some say you can't brush meat when it's on an open flame without usable eyes but I do it, and that's over fire. So thinking maybe something like that, like the rubber kind, could help you. They handle real easily. But I don't bake so have never done a cake. But them brushes are really awesome as you can work it in. Dunno if it applies hth
It wouldn't, as the brush will leave marks in the frosting.
what's your problem with this? I never do and as someone suggested somewhere else, you don't want to cut open the cake no one asked you to do that. I really don't know your problem, I don't have one.
Friendly Philosophical Rachel kid your not gona like me after this and put me on ignore but here goes. The poster who posted this board does not have a problem, they just have a difficult time icing a cake. With this adatute of yours, your sure not far off from a sighted person. Heck go join the NFB with that personality.
I dunno if this was mentioned before or not, but if it's chocolate or anything else put it in the microwave for a little while and take the spoon and take the icing and let it run down and after a while it'll stick on itself. This is only if it's one of those round cakes that you have to turn over on a plate.
Those are called Tortes are they not? As for me, I've also never been able to get the hang of frosting and I've tried lots of different things. Of course I can't even frost a cupcake very well much less a full blown cake. And don't even get me started on slicing. That's another thing that despite years of trying I've never been able to get quite right. Or at least I'm not consistent with it.
Cupcakes are much harder, actually.
There's an easy nack to slicing if you're new at it. Cut the cake in half first, then in quarters, then just keep cutting each piece in half. That way, you end up with the slices with the point on the end which people see ad desirable.
FM
In a similar topic I posted in the grub garage section, I never suggested the top of the cake was supposed to come off. Rachel, get that massive head of yours out of your ass and grow the fuck up, bitch!
Is that really necessary?
Ok now that I've seen the post in question I think it was. You can bet that if I ever posted a question and got that sort of arrogant response from someone supposedly claiming to be friendly I would have a few things to say about it.
Reyami hell ya!!! you go!!, kay that was so kid like of me but its true she needs to pull her head out of her ass.
I agree. Just because something is apparently easy as pie for her doesnt mean that everyone else is going to find it so. That's why people ask for hints and tips.