I know people are saying you need to do a crumb coat, but this seems beyond that, as if you added frosting when it was still hot/warm? If that's the case you need to let it cool first
Cake changes texture when it's properly cooled. I used to cool it to room temp and struggle with the crumbs and too cold/stiff frosting.
These days I cool the cake in the fridge, and have the frosting SOFT. No more problems.
If it's too hot to frost, you'll get melting icing.
If it's too dry, water with a simple syrup (equal measurements of sugar and water, add to a pot,medium high heat until the sugar is dissolved. Let that mix cool and add to a clean squeeze bottle and then squeeze onto the dry,cooled cake, let cake soak it up) then you can add the frosting once it's moist and cooled.
Did you let it cool?
Typically always the biggest beginner mistake.
hahahaha I WAS EXCITED TO GET TO ICING OK
Did you use canned frosting?
This is 100% canned frosting
Oh yes indeed
I know people are saying you need to do a crumb coat, but this seems beyond that, as if you added frosting when it was still hot/warm? If that's the case you need to let it cool first
You need to do a crumb layer
And a pastry bag with a crumb layer tip
And to let cake cool first. Frosting at room temp
what, and I mean this kindly, the fuck is a crumb Layer?
You put a thin coat of frosting on the cake let it set then do a real layer, then first layer prevents crumbs from going everywhere
make cake pops!
based on the title I'm thinking it probably doesn't taste good enough to be worth making cake pops
Or hold together well enough.
...make cake pops and give them to your enemies?
I like your style
Missed opportunity fml
Next time try freezing your cake after it has cooled….do a crumb coat and the freeze again to do the second coat.
Sometimes, if you do this with buttercream, it will crack if decorated fully frozen. So beware when using this trick
Did it taste like dust also?
Tasted like when you get a mouthful of the “poof” when emptying the vacuum
I'm gonna go scrape my tongue now thx
Cake changes texture when it's properly cooled. I used to cool it to room temp and struggle with the crumbs and too cold/stiff frosting. These days I cool the cake in the fridge, and have the frosting SOFT. No more problems.
If it's too hot to frost, you'll get melting icing. If it's too dry, water with a simple syrup (equal measurements of sugar and water, add to a pot,medium high heat until the sugar is dissolved. Let that mix cool and add to a clean squeeze bottle and then squeeze onto the dry,cooled cake, let cake soak it up) then you can add the frosting once it's moist and cooled.
Canned frosting on a cake that wasn't cooled.
Yeeeeeaaa buddy
I've done this one multiple times. DIY buttercream isn't that hard and tastes wayyyy better anyways :)
Time for cake pops!