Help with icing a birthday cake please

narabanekeater

Hi guys
1st stage complete and cake in the oven
Ive brought some ready to roll icing. Can anyone please tell me how to get it to stick to the cake? also how do you get neat corners on the cake with the icing and lastly what sort of icing do I need to make to use in a piping bag to pipe on the message and how do I do that
I know its not a great ideal to leave making a cake till the day but things have been rather hectic else id have sought advice well before now!
Cheers and thanks

Boodle

I brush the cake with apricot jam (have used marmalade before) loosened with a splash of warm water. My edging is never "neat" but to get it as neat as possible, I press all of the sides down then trim the excess at the corners and squish the trimmed icing into place - ready roll icing is good for squidging in place. Hope that makes sense (tho probably doesn't, I'm afraid!)

Gingernutmeg

Generally, when you're icing a cake with ready-to-roll, you'd use either seived, warmed apricot jam (for fruit cake) or some buttercream (sponge cake). Spread this on the cake, and then carefully drape the ready-to-roll over it. You get neat corners by carefully smoothing down the icing - don't roll it out too thinly and don't press to hard, think slow and careful. Just gently press and smooth the icing in until it's fitting nicely round the cake, and then trim off any excess at the bottom.

For message writing, I'd normally use royal icing (egg white and icing sugar, recipe here). You'll probably need to make it a little thinner to get it to pipe a message, especially if you're using a piping nozzle with a small hole. You could use buttercream too, but this won't set so there's always a possibility that you'll smudge the message. Royal is safer, I think. The recipe link says you need glycerine, but don't worry if you haven't got any. It's a good idea to use it if you're leaving the cake for days, or if you're icing a thick border as it stops the icing setting like concrete, but it's fine to leave it out for piping lettering, especially if it's going to be eaten tomorrow. If you've got some, stick it in though

laurajayne

If it's a sponge cake - and by the sounds of it is is, then use a very thin layer of buttercream, all over the cake. Try to do this just before putting the icing over, so that the buttercream doesn't skin. Make sure the cake is completely covered or else you may get an air bubble. (eat rest of buttercream )

Make sure you knead the icing well, then roll out to about 1/4 of an inch thick. Use a piece of string to ensure you roll it wide enough, but not too wide to cover the cake, you don't want it to tear. Use a light dusting of icing sugar on the surface, or a smear of trex to stop the icing from sticking. (and under no circumstances roll out where you've just kneaded, unless you've properly washed the area first. It sticks and tears. Go on, ask me how I know ).

Drape the icing over your pin, and then carefully lay the icing over the cake, using small circular movements with your palms, smooth the top of the cake. With one hand, pick up the excess draping over the cake, and with light movements, smooth down the sides. If it's a square cake, do the corners first, then smooth along the sides. Try not to 'pull' as this will thin the icing at the edges. Once you've smoothed the icing down, cut off the excess using a sharp knife. I'd usually use a ribbon round the cake to hide any slight imperfections.

To ice through a nozzle, I'd either at this stage use the ready to ice stuff in tubes, or else a packet of tate and lyle royal icing mix. 'Proper' royal icing uses uncooked egg whites, whereas the packets don't. Make up according to instructions. You don't mention whether you have a piping bag/nozzles or if you do, what size, so I'd say use a number 1.5 or 2 as else you risk it getting blocked. Take your time, steady pressure and plan what you're going to write and where in advance.

I hope this helps x

AnotherSarah

I'm making a 'posh' cake for my mum's birthday next weekend and starting to freak out about icing it.

I realise this thread is three years old but wanted to say thanks all - particularly @laurajayne - this has been the most helpful advice I could find on the internet.