Is it really possible to frost a cake in 15 minutes or less? For some, it takes that much time to fill the piping bag. So, to be honest it’s yes for some and a maybe for others.  Usually, when I frost a cake I take the time to make sure it is perfect (at least in my own eyes).  So this time I frosted a cake and I timed myself.

How is that even possible?  Well, I can’t tell you right away or you won’t read all the juicy details.  Just kidding.  I used the Wilton tip 789 also called the quick icer.  This tip is perfect for frosting cakes (more on that later). You have probably seen my post on how to get sharp edges on the cake using buttercream, where I used a totally different method to get sharp edges.  I use both methods to frost cakes depending on the project.  However, it doesn’t matter which method you use, they both produce the same results.  When it comes to time, they both save on time if that makes sense.  The only difference is with this method you don’t need to trim your sides if you don’t want to.

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Why change how you frost a cake?

Frosting cakes used to take me hours and I was on a quest to get a smooth buttercream cake with the coveted sharp edges.  At the time it seems like I could never really gauge how much buttercream to add on to the sides.  I don’t exactly remember where I saw this tip, but I do remember heading out to JoAnn’s to buy it on my lunch break.  I couldn’t wait to try it.  When I discovered how easy it was to use it, I was over the moon ecstatic.  It was a game changer.  Not only does it save time to decorate, but it was super cheap.  I believe I only paid $1 with a 50% coupon.

What is the Wilton 789 tip?

The Wilton 789 tip is an oversized tip that can be used to quickly ice the sides and top of a cake.  It has two sides, one side that can be used for a basketweave design, but that has to be a Gi-normous cake.  The other side, is smooth, which is the side I use to frost cakes.   The 789 tip is best used with a large piping bag preferably 16 inches or more.   The idea is that it places the right amount (about 2-inches) of frosting on the cake.  Then smooth with a large offset spatula or bench scraper and voila.

Who is the Wilton quick icer for?

The quick icer is perfect for a busy person who is not great at frosting a cake and wants a great looking cake.  It is also perfect for those who are advanced who just want to frost a cake quickly with no fuss.  The end result is a cake that looks like you spent hours decorating the cake wink, wink.

Materials:

• Turntable (I love the Wilton cake turntable)
• Wilton 789
• Spatula or bench scraper
• Cake any flavor (I like this lavender cake recipe or lemon blackberry cake recipe)
• Buttercream (the ultimate buttercream guide has many recipes to choose from)

How to use the Wilton 789 tip?

Step 1: Preparing the frosting and the piping bag

Place the tip into a piping bag and fill with frosting about half way.  If you are uncomfortable doing this, place the piping bag with the tip into a large drinking glass and then add frosting.  Buttercream consistency is very important here.  It needs to be thin/spreadable consistency, but not runny or it will slide off the cake. Italian Meringue buttercream or Swiss Meringue buttercream has the perfect consistency for this.

Step 2: Level the cake and make the layer cake

Make sure the cake layers have been leveled.  Use the method here how to get a flat cake every time.  I like to line up my layers before I begin. 

Add a non-slip mat on the cake turntable.  Then add the cake board.  Add the first layer with the bottom down.

Then using the quick icer add frosting to the top of the cake and smooth out using a spatula.

Add the next layer, some more frosting and smooth it out.

Then add the next layer.

Step 3: Add the frosting all around

Hold the piping tip at a 45-degree angle against the cake with one hand.  Then with your other hand, turn the turntable while you lightly squeeze the piping bag.  Cover all areas of the cake.  Do not worry if you get a lip, it will be smoothed out later on.

Pipe frosting all around the cake and the top of the cake as well.

Step 4: Smoothing out the cake

Use the spatula to smooth out the top of the cake first.  Hold a spatula or a bench scraper at a 90-degree angle and remove the excess frosting from the cake while turning the turntable.  Continue until you are satisfied with the cake.  You will have a lip at the top of the cake, leave as is and place into the refrigerator. 

Smoothing the side of the cake depends on which frosting you use.  If you are using an American buttercream you may use a viva paper towel for a final smooth once the icing has crusted over.  Another great way to get a smooth buttercream is using a spatula that has been dipped in warm water, remove excess water, then smooth out the cake.  This causes the butter to melt and in turn, gives you a smooth side.

Use a sharp knife to cut off the top of the frosting.  This method does not work if you are using American buttercream.

Voila, you have a sharp edge.

How did I do with time?

The time it took me about 10 minutes to ice this cake.  I had to stop the timer to get my bench scraper, but I did it.   I wanted to show you that you can ice a cake and not spend hours doing it.  The rest of the time can be used for decorating the cake with sprinkles or maybe some rosettes, or whatever you have planned to do.   

This post was updated in April 2019 to add better photographs.

Do you have any icing tips and tricks? Why not share it with us, we love hearing from you.