I recently baked a cake using an icing recipe from my husband’s grandmother. The icing tasted delicious but had the strangest consistency. When I tried to ice the cake, it didn’t look nice at all and was super difficult to apply. The more I messed with it, the more it crumbled. How do you add icing onto a cake when it’s super thick and grainy?
Here’s her recipe!
2 cups of sugar
1/2 cup of milk
3 tablespoons of cocoa
1 stick or 1/2 cup of butter (room temperature)
1 teaspoon of vanilla
Combine ingredients, bring to a rolling boil, “cook” for two minutes. Add vanilla and cool. Beat.
Hi bakers,start with a crumb coat, a thin layer of icing that traps loose crumbs. Chill the cake for about 30 minutes to set this layer before applying the final coat.
An offset spatula and a bench scraper are ideal for smoothing the icing. Use the spatula to spread the icing evenly and the scraper to smooth the sides and top.
The icing tasted delicious but had the strangest consistency. When I tried to ice the cake, it didn’t look nice at all and was super difficult to apply. The more I messed with it, the more it crumbled. How do you add icing onto a cake when it’s super thick and grainy? 
