Trim a 16 in. 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
To ice the sides, squeeze icing as you turn the cake slowly. Repeat the process until the entire cake side is covered.
Rotate the cake slightly and repeat
the procedure, starting from a new point on the rim until you have covered
the entire top surface. 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.
Set the cake aside and allow the icing to crust over for at least 15
|Even larger if you like: Jumbo Cake Icer tip 2-1/4 inch #790|