How to make cake icing

How to make cake icing

Icing a cake to a smooth finish is quite challenging for a beginner to learn. It is, however, worth the time to learn how to do it. It takes a lot of p’s – patience, persistence and practice, practice, practice!

A round cake is the easiest shape to cover with icing, so it is best to start practicing icing a cake with this shape. Other shapes such as square or hexagon can be a bit harder to do.

The equipments needed for icing the cake are a lazy susan, a metal spatula, an icing bag and the secret tool to a smooth cake – a plastic spackle tool. Yes, this unassuming little tool is what will make your life easier in smoothing a cake. Make sure you have one dedicated just for your cake making. I got mine from the local home improvement store for less than ten dollars.

You will also need a cake, buttercream icing and a cake board.

A really fresh cake can sometimes be quite a challenge to frost because it is too fragile and crumbly. I like freezing cakes for a couple of reasons: it makes the cake moister and it settles the cake so it is less crumbly and less likely to bulge. Leaving it in the freezer even for an hour after baking will help firm it up.

When freezing cakes, make sure it is tightly wrapped with a plastic cling wrap. I usually freeze it overnight and use the next day. I don’t like keeping in the freezer for a long time as it will have freezer burn and will change the taste. Leave the plastic wrap on when thawing the cake; it will help lock in the moisture.

For buttercream, I use this recipe. Be sure to have plenty of icing; it is better to have extra than running out and making more in the middle of covering the cake. I don’t know about the other shortening based icing if the secret tool will work well with it. I will experiment with it on a later date.

The cake board to use will depend if the cake will be stacked or not. If the cake is just one layer, use a cake board that is slightly bigger than the cake. If the cake is for stacking, use a cake board that is the same size as the cake. 

TORTING A CAKE

Place the cake on the lazy susan. Trim to level the top by using a serrated knife. To torte the cake, take the knife to the side of the cake. Slowly turn the cake while moving the knife in a back and forth motion. You can cut the cake more layers if you wish.

How to make cake icing

Place the top half of the cake onto the cake board with a dab of icing. This will help “glue” it into place.

Make a dam of buttercream around the cake using the icing bag with no tip. Fill with desired filling. This will help prevent the filling from leaking and also prevent the cake from bulging.

How to make cake icing

Place the bottom half on top of the filling. If the cake is quite large, use a cake board underneath the cake and slide the cake off the board.

ICING A CAKE

Put a huge amount of icing on top of the cake. Don’t be hold back on this, we will move this icing around and remove most of it.

How to make cake icing

Now, spread the icing to cover the top of the cake. Try not to lift the spatula too much so you won’t have any crumbs. If you do get crumbs just wipe it off on another bowl and use those for the filling. You can spread some of the icing towards the side of the cake and you can take some of the extra icing off, too.

How to make cake icing

Take some icing with your spatula hold it against the side on a 90 degree angle and spread it, covering the cake all around. Use your other hand to turn the lazy susan while doing this. Make sure the edges are a hanging little bit higher on the top of the cake.

How to make cake icing

When the cake is covered all around, take the spackle tool and hold it against the sides again on a 90 degree angle. Turn the cake round and round while leaving the spackle tool in the same place. It may take a few round trips before you smooth it out.

How to make cake icing

Using the metal spatula push those overhanging edges towards the center of the cake. Repeat all around, wiping the excess buttercream to the bowl. You should have nice, clean edges.

How to make cake icing

Clean the spatula and run it across the top to smooth it. What also helps to smooth the cake is using a spatula that was dipped in hot water. The heat helps melt the buttercream a bit.

How to make cake icing

In love with the idea of celebration, but craving and eyeing on cakes, then you and your love for cakes reckon of soulmates. This deep-rooted bond sees no restrictions and obstacles, heads straight out to fill that belly with scrumptious creamy cakes and it is simply adorable. Be a foodie or a moody; cake resolves both of these high-end demands. If you are a fan of cakes and can’t wait for occasions, then you should without further ado, trace the perfect home delivery cake shop, but if you have a sous chef inside of you, you might need something more than deliveries, liberty to experiment with your cake and cake icing and bless everyone with the taste of heavenly bliss on their lips.

But it’s time to take this passion for cakes to the next level, and you know there’s one thing that makes your cake, the mouth-filling, creamy and flavour-licious treat that it is, cake icing , so here are a few formulas to prepare cake icing at home that is a must-try. There’s no turning back after this.

How to make cake icing

  • Glace Icing, simple yet filling

Beginning the cake icing journey; the first stop is Glace icing, the least complex yet astoundingly delicious, this cake icing at home is a prior choice. Not much labour, this cake icing can be made at home with slight stirring and whisking only. Its attractive sheen and gloss are simply unexplainable. Runny when poured and thick and glowing when frozen, this icing is popular for decorating cookies and biscuits also. Level up the thunder by adding lemon, orange and coffee flavours to it as well.

How to make cake icing

  • Buttercream icing for a soft texture

Back by popular demand buttercream cake icing is famous for its soft and light texture and very fondly used in cake making. The simple magic regime behind making this is a combination of icing sugar and butter beaten together for a rich creamy and leathery fluff. Your job is not done unless you beautify your cake by evenly spreading this heavenly icing. Swirls, flowers and other shapes also help your homemade cake look more exotic.

How to make cake icing

  • Royal icing, just like the name sounds

This cake icing at home is listed as royal because of its easy to make the recipe and unforgettable taste. The deliciousness of this icing comes from its rich ingredients, egg white, lemon juice and icing sugar. To master this icing, whisk the egg white, right after it takes a snowy texture, put icing sugar followed by lemon juice. Remember to keep stirring it till it reaches its desired consistency and lures you into its creamy texture.

How to make cake icing

  • Fondant icing and theme cakes

Just how the title suggests, fondant icing is a superb choice for theme-based cake making. Its specialty is its ability to mould into all possible and wanted shapes and sizes. Are you pondering the secret behind this long last cake icing at home ? It just requires sugar, water and liquid glucose a.k.a cream of tartar. Boil these ingredients to make a syrup and wait till you attain the softball stage, post which you just knead it into a dough. Add tasty flavours to it and make the desired themes with a blink of an eye.

How to make cake icing

  • Cream Cheese icing, a fancy delight

This inevitable cake icing is about to become your new favourite. Simply because of its low maintenance recipe and excellent taste of richness on your lips for which all you have to do is whisk cream cheese and icing sugar together. Returning a rather creamy and fluffy delight, this icing does more than a favour. Another perk of this icing is its decorative vibe, be it biscuits, muffins or cakes, all get froth and shine with this divine treat. One twist that makes it more charming replacing cream cheese with sour cream and there you have sour cream cheese icing. Always a charm!

How to make cake icing

  • Salted Caramel icing, chocolicious

A fan of Caramel, well you are no different than the rest of the cake lovers. Caramel is literally ‘the icing on the cake’. Now with the recipe of this exquisite cake icing, you have the answer to all your cravings. As delightful as it is, it is very delicate to make too. Begin with heating sugar and allow it to become caramel brown and without a pause, whisk it in butter along with some heavy cream. Remember to whisk it continuously, so it takes a heavy and creamy texture. There you have your flavourful Caramel all set.

Drooling over these luxurious cake icing, and with such easy preparatory recipes, you can now enjoy them with no prior thought. Enrich your lives with these appetizing cake icing.

Learn how to make buttercream frosting and you’ll always have a fancy finish to cakes, cupcakes, and other sweet treats. Here’s how to make buttercream icing from scratch, plus a few expert tips from our Test Kitchen.

Whether you bake cakes at every opportunity or only when you have to, a lush, beautiful buttercream icing from scratch is a treat anyone can pull off. The basic recipe blends butter, powdered sugar, a liquid (such as cream or milk), and usually a flavoring (frequently vanilla), but the sum of these everyday ingredients results in something out of this world: a creamy, sweet, buttery icing that truly melts in your mouth. The variations you can make to buttercream are seemingly endless—flavor it with cherries, chocolate, peanut butter, or Irish cream, just to name a few. We’ll show you how to make buttercream icing and point the way to some splendid twists.

How to Make Buttercream Frosting

To learn how to make butter frosting from scratch, start with a great buttercream recipe: Here’s our best Buttercream Frosting, which has been tested and perfected in our Test Kitchen.

While the recipe is incredibly straightforward, the following tips will show you exactly how to make homemade buttercream frosting that turns out perfectly the first time and every time:

    : Be sure to bring your butter to room temperature. This will ensure that it easily blends with the other ingredients, giving you a smooth and fluffy frosting. By the way, never use melted butter when a recipe calls for softened butter. The frosting will not mix properly, and the texture will thin out and act as more of a glaze than a thick, luscious buttercream frosting.
  • CorrectlyMeasureand Sift the Powdered Sugar: If you bake at all, you probably have a sifter ($15, Sur la Table). But if not, don’t let that keep you from learning how to make buttercream for cake! Here’s our hack for the sifter-less baker: Simply set a fine-mesh strainer ($13, Amazon) over a mixing bowl. Spoon the powdered sugar into the strainer. Hold the strainer in one hand while shaking it over the bowl and tapping it with your other hand until the powdered sugar moves through the sifter.
  • Mix to a Spreadable Consistency: You want a buttercream frosting that will spread effortlessly. If the frosting is too thick, beat in additional milk, 1 teaspoon at a time, until you reach a thick but spreadable consistency. P.S.: Icing a cake is much easier when you use an offset spatula ($5, Bed Bath & Beyond).

More Tips for the Perfect Buttercream Icing from Scratch

If you’re learning how to make homemade buttercream with no prior experience, you might be looking for a little more know-how. We’re here to help.

How to Flavor Buttercream: Our basic recipe shows you how to make vanilla buttercream. However, the variations are practically endless. For all kinds of ideas, check out the variations like almond, strawberry jam, peppermint, and peanut butter, which you will find at the end of our basic recipe for Buttercream Frosting.

How to Make Buttercream Thicker: If your buttercream is too thin, simply beat in more powdered sugar, little by little, until it spreads easily. Add the powdered sugar in small increments—about ¼ cup at a time; otherwise, you’ll get stuck on repeat in a too-thick, too-thin loop, where you’re adding milk to thin it, followed by more powdered sugar to thicken it.

How to Make Buttercream Less Sweet: If you find a classic buttercream too sweet for your tastes, try using a tart ingredient in place of the milk. A buttercream made with lemon or lime juice adds an irresistibly tingly angle to the sweetness. Another option is to simply make a frosting that isn’t as sweet as buttercream. Sour Cream Frosting might be more your style.

How to Make Chocolate Buttercream Frosting: A little unsweetened cocoa powder is all you need to turn vanilla buttercream frosting into the chocolate buttercream frosting of your dreams! Check out the variation for the Chocolate Buttercream Recipe beneath our master recipe for Buttercream Frosting.

How to Make Buttercream Roses: Making fanciful shapes, including flowers, is as easy as nabbing a decorating bag ($10, Michaels) and the right cake-decorating tip ($16, Michaels). Check out our cake decorating ideas for more pointers, including how to decorate buttercream-frosted cakes with sprinkles, sugar, candy, fruits, and more.

How to Make Buttercream Icing from Scratch Like Your Grandmother: If you’re wondering why your buttercream doesn’t taste exactly like your mother’s or grandmother’s buttercream, it may be because older recipes for the frosting sometimes called on raw egg yolks for extra richness and buttery color. So, how do you make buttercream with raw egg yolks? We don’t advise it because consuming raw eggs is a food-safety no-no. Besides, most cake-lovers will find today’s buttercream frosting has just the right richness.

Now that you know how to make butter frosting from scratch, get baking! Buttercream is a fabulous way to top just about any cake or cupcakes. From a classic two-layer cake, such as a White Cake, Yellow Cake, Chocolate Cake or Spice Cake, to a specialty cake, such as a Chiffon Cake, Jelly Roll, or Birthday Cake, it’s hard to go wrong with a buttercream. Or make a cake from a mix—a great buttercream frosting is one of the best ways around to add homemade goodness to a boxed-mix cake. Also, try buttercream on cookies—such as classic Sugar Cookies—when you want to add an extra touch of awesome to an everyday treat. What about cinnamon rolls? Why not? Once you’ve tapped into the buttercream basics, you’ll find all kinds of ways to use this luscious icing.

Sometimes the shortest path between making cake and eating cake is opening a can of ready-made frosting. Canned frosting is quick and easy, but most can benefit from additions that bring them closer to homemade. Here are a few tricks to make canned frosting taste better than ever.

Always begin by scraping the frosting into a mixing bowl and stirring vigorously until smooth and creamy. Add in the mix-ins a little at a time (you can always add more) and taste as you go.

These additions might change the frosting’s consistency. To thicken the doctored frosting, beat in sifted powdered sugar, 1/4 cup at a time. If the doctored frosting is too thick or stiff to spread, start by beating with a mixer on high speed to incorporate air, and if that isn’t sufficient, beat in milk or cream 1 tablespoon at a time. If a spatula can stand upright in the frosting with falling to the side of the bowl, it’s probably a good consistency for spreading.

Microwaving canned frosting to turn it into a pourable glaze is a clever technique, but less successful with doctored frosting because the additions don’t necessarily melt in the same amount of time or in the same way.

Each of these additions is for one tub of frosting.

Smooth Additions

Cream cheese. Beat in 8 ounces of room temperature plain or flavored cream cheese.

Whipped cream. Mix equal parts freshly whipped cream and frosting. You can substitute thawed whipped topping, but don’t try this trick with canned whipped cream that will quickly deflate and turn into liquid. Unsweetened whipped cream can tone down overly sweet frosting.

Butter. This makes a buttercream more buttery. Beat in 2 tablespoons room temperature butter, or more to taste. Add a pinch of salt if using unsalted butter.

Peanut butter or other nut butter. Beat in 1/2 cup, or more to taste.

Nutella. Beat in 1/2 cup, or more to taste.

Cookie Butter. Beat in 1/2 cup, or more to taste.

Jam, preserves, or marmalade. Beat in 1/2 cup, or more to taste.

Lemon Curd. Beat in 1/2 cup, or more to taste.

Mix-Ins for Texture

Note: These tasty mix-ins might make the frosting too thick and chunky to spread without tearing or ripping the cake, so beat the frosting with a mixer until light and fluffy, and then fold in the additions with a spatula.

Chocolate chips or other flavored baking chips. Stir in 1/2 to 1 cup

Toffee Bits. Stir in 1/2 to 1 cup

Sweetened Flaked Coconut. Stir in 1/2 to 1 cup

Sprinkles. Stir 1/4 cup. These can

Quick and Easy Flavor Boosts

Extract. 1 teaspoon of vanilla extract works any flavor and will turn up the volume on any other addition. Other options include lemon, almond, orange, peppermint, or any extract that goes with the frosting or the cake.

Flavored Coffee Syrups. 2 tablespoons, or more to taste.

Bourbon, Kahlua, Chambord, Grand Marnier, or other liqueur. 2 tablespoon, or more to taste.

Strong Coffee or Espresso. 1/4 cup, or more to taste.

Dry Jell-O powder. 2 teaspoons, or more to taste. This is also a good way to tint white frosting.

How to make cake icing

Baking cakes is a great amazing experience, and what makes it a complete one is putting the icing or frosting on it. We all know that your frosting can make or break your cake. In this article, I will tell you how to make whipped cream frosting for cakes. Not only that, but you will also learn the other types of cake frosting and one favorite recipe of mine that uses whipped cream cake frosting. Read on!

Types of Cake Frostings

As I mentioned, the frosting can make or break your cake. Some people can be too nitpicky, especially on frosting texture. So before anything else, let me introduce you to the different types of frosting you can use for cakes. Here are the general categories of cake frostings:

  • Buttercream frosting: This is the most common type of cake frosting. It is made of butter and sugar. It sometimes uses eggs as well to give it a smooth and airy consistency. You can also add any flavor and color to it!
  • Ganache: This frosting is just chocolate melted in heavy cream.
  • Glaze: This is the simplest type of cake frosting. It is made of powdered sugar and water to give it a thin consistency. The glaze is poured over cakes and pastries, and when it sets, it hardens into a shiny crust.
  • Cooked frosting: This frosting is made by heating sugar, water, and corn syrup, then pour this into a bowl of meringue. It is commonly called as the seven-minute frosting.
  • Royal icing: This is hard and brittle cake frosting for cakes and cookies. You can make it using powdered sugar, egg whites, and water.
  • Whipped cream frosting: This is made with powdered or granulated sugar, whipped cream, and flavoring. I will teach you how to whipped cream frosting for the cake next!

How to Make Whipped Cream Frosting for Cake

Before we go on how to make whipped cream frosting for cake, get these ingredients ready first:

  • 2 cups of cold heavy whipping cream
  • 1/4 cup of powdered or granulated sugar (it all depends on you how much sugar you will be adding)
  • 1 teaspoon of vanilla; or you can have variations of rose water, orange blossom water, or espresso powder
  • Mascarpone cheese

Once you have those, let us start doing your whipped cream frosting. You have to remember that you do not need to rush in making your whipped cream frosting. Rushing it will make your frosting to firm and will crumble quickly over time. On how to make whipped cream frosting for cake, follow these tips:

  • Put your 2 cups of cold heavy whipping cream in the mixer bowl.
  • Make sure the whisk attachment is installed.
  • Turn on your mixer and set it to low speed (1 or 2 for other mixers). The reason for the low speed is to make a soft but firm frosting.
  • Pour in your powdered or granulated sugar slowly into the bowl.
  • Then add the flavoring of your choice. If you want a coffee-flavored frosting, add the espresso powder.
  • Keep whisking it for 10 to 15 minutes until your whipping cream is soft and firm.
  • Whisk it more manually until you get the texture you desire.

To add an option, I will teach you a secret ingredient that will make your frosting firmer and tastier: Mascarpone cheese! Just add this to your mixer bowl with the whipping cream, mix it for around 10 seconds, then fold your cream more with the use of a spatula. Do not do this if you are going to make a white whipped cream cake. The Mascarpone cheese will give your frosting a yellowish color. Now you know how to make whipped cream frosting for cake.

Chocolate Cupcakes with Strawberry Whipped Cream Frosting

The chocolate cupcakes with strawberry whipped cream frosting is one of my favorite cupcake recipes! It is as easy as making pancakes, to be honest. Here is what you need:

  • 1 box of instant chocolate cake mix
  • 2 cups of heavy cold whipped cream
  • 1/4 cup of powdered sugar
  • 1 sachet of strawberry jello powder

Do your strawberry whipped cream frosting, as discussed above. Bake your instant cake mix as instructed in the box. Set the cupcakes to cool once done. Then, with your piping bag, top your cupcakes with the delicious and firm strawberry whipped cream frosting. You can even sprinkle candies to add more visual appeal. Know more about cake frostings.

Conclusion

Now you know how to make whipped cream frosting for cake. You are ready to dominate your birthday parties with the recipe I taught you. Just remember, do not over whisk your whipped cream because it may become too grainy and result in a bad cake frosting. Also, keep in mind, you have to be patient in making your perfect whipped cream cake frosting. Rushing it will surely ruin it. Always remember that!

How to make cake icing

Maple syrup and brown sugar team up to flavor this fluffy maple frosting. Many maple-flavored desserts use maple extract instead of real maple syrup, sometimes yielding an overpowering confection. Our creamy frosting uses authentic maple syrup, with the perfect hint of the flavor, ideal for cupcakes, cakes, and especially on top of fall-inspired creations like pumpkin or spice cake—and even on sugar cookies!

This recipe is a cooked frosting, meaning that the brown sugar, butter, and maple syrup need a few minutes over heat to mix and melt, before being whipped with the powdered sugar and creamed until fluffy. While it's an easy recipe, plan ahead to allow time for the maple syrup mixture to cool properly before using.

We recommend using the darkest high-grade maple syrup you can find for a robust maple flavor. For a more intense maple flavor, add a small amount of maple flavoring along with the vanilla extract, if you prefer. But remember that with extracts a little goes a long way, so make the frosting and taste it first before adding any additional ingredients. This is an excellent frosting to use on a 9x13x2-inch cake, or on 12 to 18 cupcakes—depending on the size.

How to make cake icing

Under ordinary circumstances, the frosting on a soft, delicate cake should also have a soft and delicate texture. But sometimes it’s handy to make an icing that hardens a little bit. It’s a characteristic that cake decorators call “crusting,” and they value it for specific uses. You can make a separate frosting for these purposes, or tweak your regular frosting to encourage crusting.

Why It’s Useful

Frosting that crusts might be useful in decorating your cake for several reasons. Most decorators apply a thin coat of frosting as a “crumb coat” over the cake, to keep crumbs out of the final coat and provide a base layer. This works better if you use a crusting type of frosting. A frosting that crusts to a firm surface, however thin, is also better as the base for a highly ornamented cake. The decorator has greater latitude to create decorative effects, knowing the base coat of frosting won’t smear. Frosting decorations hold their shape better if they’re made with a crusting-type frosting, and they’re also more stable in hot or humid weather.

Basic Decorator’s Frosting

One of the simplest forms of frosting, often called basic buttercream or decorator’s buttercream, can easily be made in a crusting version. It’s made by creaming powdered sugar together with fat and flavorings, until you achieve the right consistency. Butter gives the best flavor, but for a crusting version it’s better to use shortening and extra sugar. Cream them together until very smooth, then add the vanilla and enough milk to bring the mixture to a smooth, dense, creamy texture. Use the frosting right away, or seal it from the air by pressing plastic wrap directly to its surface. Otherwise it will crust in the bowl, and form lumps.

Tweaking Your Buttercream

If you have a large quantity of commercial or homemade buttercream and don’t want to make a separate frosting for your decorations, meringue powder can be the answer to your problem. It’s a mixture of dried egg whites, sugar, vanilla and various emulsifiers and stabilizers. If you beat 1 or 2 tablespoons of meringue powder into your regular buttercream, it creates a mild crusting effect that gives your decorations sharper, cleaner edges and better durability in hot or humid weather.

Royal Icing

Some designs and decorations require a frosting that doesn’t just crust, but instead sets to a perfectly hard texture. That’s the role of royal icing, which makes the elegant filigree and swag patterns on wedding cakes as well as the hard, crunchy floral decorations. Royal icing is made by whipping egg whites or reconstituted meringue powder with large quantities of powdered sugar. Once made, it hardens quickly, so it must be covered at all times when it’s not in use.

This chocolate frosting made with chocolate chips will be one of the tastiest recipes you’ve ever made! Made with just one ingredient, this sweet chocolate frosting is a quick and easy recipe to take your cakes to a whole other level!

How to make cake icing

Chocolate Frosting Made With Chocolate Chips

I love everything about it—especially the frosting! Depending on how much sugar and oil are added, the frosting can actually make or break a cake. And I have to admit, the past couple of times I’ve tried using store-bought frosting out of a container didn’t really do it for me.

That’s why I started making my own homemade vanilla buttercream when I needed to frost a cake!

But, even then, I still didn’t always have the time (or the ingredients on hand) to make the buttercream so I wanted to find another way to frost my cupcakes…

And then it hit me: Chocolate chips.

Chocolate chips are super easy to melt-down and they make a rich, smooth, and indulgent chocolate frosting to top off a baked good. Plus, it’s just one of those ingredients that many people, including myself, always have on hand and is in their pantry.

How to make cake icing

How To Make Chocolate Frosting From Chocolate Chips

Before you make this frosting, make sure to have your cake or cupcakes ready to go as this frosting has to be used immediately. You also want to make sure your base is cooled down, as you don’t want it to reach a melting point and get all over the place.

To make this chocolate frosting, pour all of the chocolate chips into a microwave-safe bowl (Pyrex bowls work great for this).

How to make cake icing

Microwave on HIGH for about 1 minute and then stir the chips with a spoon. Continue microwaving and stirring in 30-second increments until the chocolate chips are fully melted.

How to make cake icing

Frost your cake or cupcakes with the melted chocolate chips immediately!

How to make cake icing

How To Reheat The Chocolate Frosting

If the melted chocolate starts firming up before you are done frosting your cupcakes, stick the bowl back into the microwave for about 30 seconds until it’s melted again.

How to make cake icing

What To Serve With Chocolate Frosting

This chocolate chip frosting is amazing over some homemade vanilla cake! But, I won’t lie… I might’ve stuck the spoon into the frosting to “check the flavor”. You know, to make sure it tastes good!

How to make cake icing

Here are a couple of other cakes I love to frost with this chocolate chip frosting:

I recently tried adding a little bit of frosting to this cinnamon roll cake for a bit of a chocolate twist instead of regular sugar icing. It was so yummy and went really well with the cinnamon!

How to make cake icing

More Dessert Recipes

If you loved this sweet chocolate frosting made with chocolate chips, check out some of my other dessert recipes!

I have two cakes in the next week.

One of a fish swimming in the ocean and another of Shamu in the ocean. I plan to use rice crispy treats to make their heads and tails but want to make the rest of the cake look like water. Any suggestions?

I would tint your buttercream an aqua color and then add ‘waves’ with an offset spatula. If you want it glossy like water, piping gel works great for that. hth.

do I brush it all with piping gel? Is it going to impact the taste?

I have a shark cake you can look at if you like. I iced in white and then airbrushed some blue under “white waves”. I have a Little Mermaid cake where I did similar but iced in white first and then went back and pushed blue icing under the “waves” with the small spatula.

For clear water you can use piping gel, it really has no flavor to speak of. If you are doing a large area, I’d recommend using white and blue icing.

What if I frosted in blue icing in a wavy fashion, then use a spoon with white icing on the back to rough up the water, then use blue dust to add some depth in a couple spots and finally cover in some piping gel? Thoughts!

Originally Posted by mishclark

What if I frosted in blue icing in a wavy fashion, then use a spoon with white icing on the back to rough up the water, then use blue dust to add some depth in a couple spots and finally cover in some piping gel? Thoughts!

I think that would be fine. However, i’m not sure that the blue dust will work or not. I’m thinking i would tint the piping gel light blue, probably cheaper and nicer effect. Piping gel will not affect the flavor.

I agree with the white and blue. having dark blue accents will also give it a nice touch.

I made an industrial toilet for a retiring plumber and needed to have the effect of water in it that was swirling and getting ready to flow over. You can see it on http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1218472. I used piping gel that I faintly colored with a tiny touch of royal blue Americolor gel and then filled in the top of the toilet bowl with the gel and made small waves coming up from the water. I then used a toothpick that I dipped some dark gray coloring gel on and dabbled small areas of area of the “water” with the gel. I did a similar motion with a deep blue on a tooth pick. Then as a final touch I dipped my taped spatula in white buttercream and made swirling waves coming up out of the water. The swirling water was very effective for the end look. A similar touch would probably be very effective with your added fish coming out of the water or swimming in the water.

So, I have made a cheesecake and planned to dye some pastry pride whipped topping or possibly just whipped cream to spread on top to look like water. I know piping gel will give the look that I want with regular frosting, but has anyone used piping gel in a whipped cream type topping? If so, did it work out? I am hoping I can get the same look as with regular frosting. let me know.

Originally Posted by CShields

I made an industrial toilet for a retiring plumber and needed to have the effect of water in it that was swirling and getting ready to flow over. You can see it on http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1218472. I used piping gel that I faintly colored with a tiny touch of royal blue Americolor gel and then filled in the top of the toilet bowl with the gel and made small waves coming up from the water. I then used a toothpick that I dipped some dark gray coloring gel on and dabbled small areas of area of the “water” with the gel. I did a similar motion with a deep blue on a tooth pick. Then as a final touch I dipped my taped spatula in white buttercream and made swirling waves coming up out of the water. The swirling water was very effective for the end look. A similar touch would probably be very effective with your added fish coming out of the water or swimming in the water.

I did something VERY similar with my beach cake. You can view it in my profile. Buttercream and piping gel on top worked great! GL

do you have an airbrush. You can get nice water colors using different shades of airbrush blues.

Originally Posted by Debcent

do you have an airbrush. You can get nice water colors using different shades of airbrush blues.

I am in the process of getting an airbrush. but I don’t have it yet. I think I might just dye the whipped cream but not chance it with the piping gel. That way, at least it is blue and I am certain whipped cream on cheese cake is liked by many. Thanks for the help! Any other suggestions or comments today are appreciated. I will be finishing this cake tonight!