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CAKE VIDEOS
Filling a Sheet Cake
Icing a Cake with a Quick Icer
Using Sheet Cake Dividers/presses

CHOCOLATE TRANSFER SHEET VIDEOS
Cut-out Shapes with Transfers
Transfers Around a Cake
Transfers On Sugar Cookies
Transfers on Mint Cookies
Transfers on Sandwich Cookies
Dipped Caramels with Transfers
Truffle Sandwiches with Transfers
              
                

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Icing a Cake Using a Quick Icer
Click To Play	RELATED SUPPLIES Quick Icer Tip Large Pastry Bag Spatula Pastry Roller
INSTRUCTIONS 1. Allow cake to cool completely. 2. Put a quick icer tip in an 18 inch or larger pastry bag. 3. Fill the pastry bag with buttercream icing about 2/3rds full and secure the end of the bag. 4. While gently touching the top of the cake, start piping overlapping strips of buttercream onto the cake. 5. Pipe icing on the sides of the cake. 6. Using a warm, large, thin spatula, smooth the icing on the cake. You can warm a spatuala by placing it in boiling water and then drying it completely before icing. The heat from the blade will melt the shortening, creating a smooth surface. 7. Let the smoothed cake form a crust for 5-6 minutes 8. Roll over the iced cake with a pastry roller to smooth any lines.

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