Icing

Preparation

1. Crumby

   Step 1

   If crumbs are coming off the cake and marring the icing, continue frosting, but apply only a very thin layer, what cake pros call a “crumb coat.” Put the iced cake in the refrigerator until the icing is firm. Now, with the crumb coat holding the crumbs in place, spread a second, more beautiful, layer of icing over the cake.

2. Gooey

   Step 2

   Gooey icing is difficult to spread unless you dip the knife in very hot water before spreading and again during the spreading process, as necessary.

3. Grainy

   Step 3

   When boiled icing starts becoming grainy as it cooks, add a few drops of vinegar. This will retard the sugaring process but won’t change the taste at all.

4. Lumpy

   Step 4

   Icing can be lumpy because of lumps in the sugar or defects in your spreading technique. If sugar is the issue, you can press the icing through a sieve and then beat it again. That’s a lot of work, though. If the problem is your spreading technique, a smooth (not serrated) knife dipped in hot water may make the process easier. Or you can cover the lumpy icing with chopped nuts or chopped or shaved chocolate, or drizzle a thin chocolate glaze over the frosted cake in a crisscross pattern, letting it run down the sides. This confuses the eye and pleases the tongue.

5. Too thick

   Step 5

   If the icing is already made and is too thick, stir in some cream until the consistency is right.

   Step 6

   If it gets too thick while being made, beat or stir in a few drops of lemon juice or boiling water until it becomes thinner.

6. Too Thin

   Step 7

   Add sugar (preferably confectioners’ sugar), a very little at a time, stirring madly or beating it in as you do.

   Step 8

   If, for some reason, you don’t want to add sugar, beat the icing wherever there is indirect heat: in the hot sun, near an open oven door, or in the top of a double boiler.