Common Cake Decorating Mistakes and how to fix these little errors

Anyone who has ever frosted a cake know there are times when the icing will pull apart at the top of the cake and cake crumbs get will into the frosting. To stop this happening, you should start with a crumb coat. It's the same glaze as you use to frost the cake, but it is a bit flat. That way you will be part of the cake with a crumb to a sheet covered with ice and gives you a foundation on which a regular layer glaze to set. Make sure you do not glaze too thin. It should be diluted just enough to cover the cake without tearing it and picking up crumbs. After the crumb layer on the cake, do not put about 2 hours or more before the rest of the cream. I really ought to rest in the refrigerator and can be held overnight before you need to add more powdered sugar. It's good if you see crumbs in the crumb coat, they will keep sticking in the first layer of glaze and will not affect the next layer of glaze. The cold and ice will be a cinch to ice after that.


There may be a problem with fillings spilling out the sides of the cake. There are ways to avoid this if your cake decorating are a filled center.

1. Bake the cake the day before you plan to fill it. This makes the cake firmer and will give it time to settle. A freshly baked cake will be unstable and will not hold fillings as when they are settled. 2. You can also use icing to make a dam to stop the filling spilling out. After the dam was created, you can frost the entire cake with a Crumb coating. Must be set the cake in the refrigerator 2 to 3 hours or overnight, this company will fill the ice and to keep seeping out the sides. The dams made ​​of icing will firm and keep the filling inside.