Icing tool to flatten icing!! | ExpatWoman.com
 

Icing tool to flatten icing!!

159
Posts
EW NEWBIE
Latest post on 02 October 2011 - 12:00

I'm sure it has a proper name!

I'm making my daughters birthday cake and I've got some ready rolled icing. Ive seen on the television that you can get a tool that helps flatten the icing once you have laid it on the cake.

Does anyone know where I can buy one?

TiA

761
Posts
EW GURU
Latest post on 02 October 2011 - 22:27
You could make a half batch of cupcakes to try with? I did that the weekend before my first ever attempt and was surprised (and comforted!) with how easy it was. What sort of colours do you want? If you're happy with pastel just use a small amount of liquid (from any supermarket), you don't want to change the consistency of the icing too much. You will need to knead it in a bit, don't be afraid to use more icing sugar or cornflour to stop it becoming sticky. But if you want deep colours you might have to go with Wilton colouring which is available from Tavola at the very least. Possibly elsewhere by now, the Dubai ladies will know. Finally if you're working in AC make sure to keep it covered with a dry tea towel as it has the capacity to dry out quickly. But don't worry it's really not as hard as you think. And not as complex as cake makers will have you believe ha ha! Just get in there and have a go so you're not stressed the day before party day!
159
Posts
EW NEWBIE
Latest post on 02 October 2011 - 21:21
yup buttercream or ganache (ganache tastes nicer) don't wet the smoother (yup thats the official name) if if you're talking about smoothing fondant icing. If you plan to make more cakes in the future may as well invest in a proper smoother, the right tools for the job make a difference. I just borrowed a bunch from a friend to make my son's first birthday cake and after using them promptly headed off and bought my own, figure I have many years of cake making in front of me. PS I recommend a practice run if you have time, its harder than it looks and if you are colouring the icing do it the day before and use the thick icing gels rathe than liquids if possible! Oh Crikey!! I dont think ill get time to make a practice one!! Also, i dont think i could eat a full cake on my own!! Where will i be able to get hold of the icing gel? I presume i just put a bit on the icing and knead?! Oh dear, am i in way above my head??!!!!
394
Posts
EW EXPLORER
Latest post on 02 October 2011 - 14:42
Its called a fondant smoother and is really handy to get a smooth finish. Defintely would recommend icing the cake with buttercream/ganache before covering in fondant as it will adhere. I like Dan Lou's idea; will have to give it a try next time.
761
Posts
EW GURU
Latest post on 02 October 2011 - 14:29
Thanks ladies. As this is my first time do I need to put a layer of buttercream all over my cake before I put the icing on? Actually I find this too much icing combined with the ready roll... I simply heat and strain some apricot jam and apply with a pastry brush. If you use it when it's nice and warm you don't have to use much, just enough to make it "sticky" iyswim!
2782
Posts
EW EXPERT
Latest post on 02 October 2011 - 13:38
yup buttercream or ganache (ganache tastes nicer) don't wet the smoother (yup thats the official name) if if you're talking about smoothing fondant icing. If you plan to make more cakes in the future may as well invest in a proper smoother, the right tools for the job make a difference. I just borrowed a bunch from a friend to make my son's first birthday cake and after using them promptly headed off and bought my own, figure I have many years of cake making in front of me. PS I recommend a practice run if you have time, its harder than it looks and if you are colouring the icing do it the day before and use the thick icing gels rathe than liquids if possible!
159
Posts
EW NEWBIE
Latest post on 02 October 2011 - 13:26
Thanks ladies. As this is my first time do I need to put a layer of buttercream all over my cake before I put the icing on?
1861
Posts
EW EXPERT
Latest post on 02 October 2011 - 12:14
And that works just as good? Perfect, saved me some pennies there. Thanks. Yup, it sure does! I don't wet mine at all, just make sure it's absolutely clean (not sticky) and dry and be firm. I actually smooth down the icing first with my hands and then finish it with the spatula. Use cornflour liberally if you need to roll it out though - far better results than with icing sugar - roll out, flip back onto the rolling pin, position, smooth down, trim and finish. Ready-rolled can sometimes be temperamental, so you may still need to roll it!
736
Posts
EW GURU
Latest post on 02 October 2011 - 12:08
I use a metal flat spatula dipped into very hot water and then dried off, works like a charm.
159
Posts
EW NEWBIE
Latest post on 02 October 2011 - 12:07
And that works just as good? Perfect, saved me some pennies there. Thanks.
1861
Posts
EW EXPERT
Latest post on 02 October 2011 - 12:02
Lakeland in MotE... or you could just use a thin plastic spatula or knife - as long as it's not serrated. I use the spatula that came with my mixer.
 
 

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