| Using a Spatula |
| The trick to keeping crumbs out of your icing is gliding your spatula on the icing—never allow it to touch the surface of the cake. Place a large amount of thin consistency icing on the center of the cake top. Spread across the top, pushing toward edges. |
| |
 1.
Place a large amount of thin consistency icing on the center of the cake top. Spread across the top, pushing toward edges. |
| |
 2.
Cover the sides with icing. Smooth sides first by holding the spatula
upright with the edge against the side, slowly spinning the turntable
without lifting the spatula from the cake's surface. Return excess icing
to the bowl and repeat until sides are smooth. |
| |
 3.
Smooth the top using the edge of the spatula. Sweep the edge of the
spatula from the rim of the cake to its center. Then lift it off and
remove excess icing. Rotate the cake slightly and repeat the procedure,
starting from a new point on the rim until you have covered the entire top
surface. |
| |
| 4.
Smooth the center of the cake by leveling the icing with the edge of your
spatula. For easier smoothing, it may help to dip the spatula into hot
water, wipe dry and glide it across the entire surface. |
| |
| 5.
Set the cake aside and allow the icing to crust over for at least 15
minutes before decorating. At this point you may also lay Wilton Non-Stick
Parchment Paper on the iced cake top and gently smooth with the
palm of your hand. |
| |
| Using a Decorating Tip (Wilton Cake Icer #789) |
 1.
Trim a 16 inch Featherweight bag to fit tip 789. Fill bag half full
with icing. Hold bag at 45° angle and lightly press tip against cake.
Squeeze a ribbon of icing in a continuous spiral motion to cover cake top,
with last ribbon forcing icing over edge of cake top. |
| |
 2.
To ice the sides, squeeze icing as you turn the cake slowly. Repeat
the process until the entire cake side is covered. |
| |
 3.
Smooth the sides and top with a spatula, same as above. |
