either butter cream that's put under the fondin (don't care if i spelled it wrong) or the fondin.
To achieve a smooth icing finish on a cake, start by applying a thin layer of icing called a crumb coat. Chill the cake to set the crumb coat, then apply a final layer of icing using a spatula or bench scraper. Smooth out any imperfections with a hot offset spatula or a Viva paper towel.
To make icing smooth for cake decorations, you can start by using a spatula to spread a thin layer of icing over the cake. Then, use a bench scraper or offset spatula to smooth out the icing by gently running it over the surface of the cake. You can also try dipping the spatula or scraper in hot water before smoothing the icing for a more polished finish.
To smoothly frost a cake, start by applying a thin layer of frosting called a crumb coat. Chill the cake to set the crumb coat, then apply a final layer of frosting using a spatula or icing smoother. Work quickly and smoothly to create an even finish.
Yes with a very thin icing and allowed to dry completed, look up glazing a cake
In order to have your icing on your cake be crumb free (most noticeable when icing a chocolate or dark cake with white or light icing) first ice your cake with a thinned out layer of the icing. (You can thin out your icing with water our milk.) ...don't worry about crumbs or the cake showing through at this point. You are basically "sealing in" the crumbs, ergo the name crumb coat. Pop your cakes in the frig, for 30 minutes to an hour to set the crumb coat of icing. Then apply a second coat, or finish coat to the cake, with thicker icing than the first, or crumb coat. This way you end up with a finish coating of icing that is crumb free and professional looking. Think of the crumb coat at the primer on your walls when you are painting. A good base coat make the finish coat smooth and even. Here is a link that explains: http://www.wisegeek.com/what-is-a-crumb-coat.htm
If it is too thin or the humidity or heat in the room is too high.
sponge cake blocks dipped in thin chocolate icing and then rolled in dessicated coconut.
Angel cake is a layer cake containing two or three layers of sponge coloured white, pink, and yellow, with a thin layer of white cream.
If you mean, thin layer of air, or thin gaseous layer surrounding the earth then the answer is; Atmosphere. But if not, then the other thin layer of earth is; The crust, but its a solid layer.
To make a 1000 layer cake, you will need to repeatedly layer thin sheets of cake batter and filling on top of each other. Bake the layers individually and stack them with a filling in between each layer. Repeat this process until you reach 1000 layers.
You can, but it is not recommended. The frosting won't be as good once the cake un-freezes.
There are two ways to draw cobwebs on a cake... 1). Frost the cake in white icing. Draw thin black circles, about 3 or 4, around each other (like a bulls-eye). Using a toothpick, darw a line from the center circle to the outside, dragging it through the icing. Do this five or six times per set of circles. This will drag the icing, making it look like a cobweb. 2). Draw 5 or 6 criss-crossing lines ( "/" "l" "-" ect.). Using a sweeping motion, connect each line to the one next to it to form a thin strand of icing.