Cake frosting help?!
Answers: When frosting a cake why does sometimes the top of the cake tear off.Its just a thin papery top but this happends sometimes to my cakes then the frosting looks bad.Cake was comptly cool.It cooled for 2 hours after taking from oven so what is going on please help.
you need to put a thin layer first then let it cool in the fridge and then put another coat on it and you're company will think you payed for it
You can trim it off with a serrated knife before you frost it.
my first urge was to tell you that your cakes are not cool enough . . . but you say you cool them for 2 hours, so that can't be it.
maybe the frosting you are using is too thick? try making it a bit more fluffy, then it should spread easily.
It cooled to much, it has to be warm
take the frosting off that has the cake in it off.
then put more icing and no one will ever know
Next time put your cake in the freezer for about 20 minutes or so. It will stiffen up the cake and make it easier to frost. It really helps to keep crumbs out of your icing.
the frosting might be too thick and also try putting on a smaller amout at a time
Use cool whip for frosting
the next time u bake a cake try using parchment paper and a springform pan this should work even if your cake is fresh from the oven.
Good Luck
usually if it's still hot the
top will come off. in your case,
i'm not sure. try using a spoon to
frost it with and use a BIG amount
of frosting.
TRY PUTTING THE FROSTING IN THE MICROWAVE JUST LONG ENOUGH TO SOFTEN IT.
This same thing happens to me when I use the grease/flour method instead of parchment. I usually peel it off, as it doesn't hurt anything. If you don't want to do that you can spread a thin layer of icing on your cake (crumbs and all, don't worry) Refrigerate it for about 30mins and then go over it a final time using plenty of frosting. If this was a large cake, 2 hours may not have been a long enough cooling time. Always make sure the cake is well "set" before frosting, and use plenty as you can always scrape off excess.