Cake Icing Trick
I have a friend who knows a little bit about everything creative and a lot about certain ones. Everyone needs at least one of these friends! They are the ones that tell you things like, “Use powdered sugar instead of flour when rolling out sugar cookies” or “Add cocoa powder to icing before adding food coloring to get it a deeper color”. Brilliant!
So, the other day when I was icing Kitten’s birthday cake (and making a mess out of it), my friend took the spatula from my hand (a wise move) and showed me The Way.
Here is The Way to ice a cake:
Get a glass of water and an icing knife (remarkably I had one and did not even know it!). Dip the knife in the water before dipping it into the icing. Spread a very thin layer of icing all over the cake, dipping in to the water occasionally to keep the icing from gumming up on the knife. Spreading this thin layer will seal in the crumbly cake exterior and provide a smooth surface for the rest of the icing to go on.
It was magical! The icing went on beautifully! I have never before iced a cake or even a cupcake without damaging the cake surface. Usually I try to smooth out the icing and I just wind up tearing up a big chunk of cake. No more! Now I know The Way!