tag:blogger.com,1999:blog-4829537903604623873.post2819972171913500270..comments2022-10-24T16:23:57.294-05:00Comments on Lombardo Lagniappe: Chocolate Rehearsal Dinner CakeLisahttp://www.blogger.com/profile/16200628084799841161noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4829537903604623873.post-62411785101514806012012-07-10T07:51:46.280-05:002012-07-10T07:51:46.280-05:00Haha, you're more likely to have better tips t...Haha, you're more likely to have better tips than I do. I guess I should say, I don't really "thin" my frosting I just try to get it the right consistency which I know is the biggest battle when decorating. I feel like when I put my layers in the fridge...once I take them out...it's like a ticking time bomb before the cake starts to get sort of moist and tear up really bad while I'm frosting. I think maybe I just don't have a light enough hand. I haven't just destroyed any frosting job but the perfectionist in me wants it to look way better than it does. The other thing I was going to ask you is, after you do your final icing coat, do you let your icing sort of set up and "crisp" over or do you smooth with the paper towel right away?Chasehttps://www.blogger.com/profile/08843978553739213811noreply@blogger.comtag:blogger.com,1999:blog-4829537903604623873.post-51270378334767345972012-07-09T20:49:40.244-05:002012-07-09T20:49:40.244-05:00I seem to have the most trouble with chocolate fro...I seem to have the most trouble with chocolate frosting too! I do put my layers in the fridge for a while (usually overnight) before stacking them and giving them a crumb coat. Then I typically put the crumb coated cake back in the fridge for maybe 30 minutes before doing the final icing. I don't ever thin the icing out for the crumb coat though. Not sure what I'm doing wrong, but I don know I need to work on it! Let me know if you have any tips!Lisahttps://www.blogger.com/profile/16200628084799841161noreply@blogger.comtag:blogger.com,1999:blog-4829537903604623873.post-54992547675469362542012-07-09T15:05:53.855-05:002012-07-09T15:05:53.855-05:00PRIOR to doing your crumb coat, do you put your ca...PRIOR to doing your crumb coat, do you put your cake layers in the fridge or freezer or do you just crumb coat from room temperature cake? While you're doing your crumb coat, do you just use the spatula to do a really thin coat and not worry about tearing the cake up? I ask because, I've been having real troubles with my chocolate frosting lately. I try to thin it out enough so it's spreadable so I can ice but not so thin that it starts sort of melting in my hand. It's been kind of a battle lately. Also, I have a real problem with my cakes "sweating" if if put them in a carrier.Chasehttps://www.blogger.com/profile/08843978553739213811noreply@blogger.com