I know this has probably been mentioned on here alot, but for the life of me, I cannot get icing smooth! Take a look at the lighthouse in my photos. The tower is all wrinkly. I even used parchment and then just my hands to smooth. I've been using Carol Lawrence's BC recipe and it's almost like it crusts too fast on me? It's got cornstarch in it, so i'm not sure that's what does it? Does anyone have a BC recipe to share or any tips? I'm really getting frustrated. :'(

Try Viva Papertowels! They rock!

If your cake is crusting too fast you might try the upside down icing method, its in the articles on this site. I don't usually take the time to do this, but I do love using the spackling tool from the hardware store on the sides of my cake. Get a smooth finish everytime. I use it and a spatula dipped in hot water for the top when I use a non crusting icing, like this one:

I have the very same problem. I have tried and tried to get my cakes smooth and it is sooooooo frustrating. Thanks for the recipe, I will have to try it as well. By the way. your cake is very lovely.

The Viva paper towel trick is the best one I've found. Just place the paper towel on your cake about 10 minutes after you've iced it and smooth with your hand. It's the only way I can get my cakes relatively smooth.

I have great results with this method. After you've smoothed the cake as best you can with a metal spatula - run the spatula under HOT water to heat it up. Then dry the spatula off and smooth your cake again until the spatula cools down again. Run it under hot water again, dry, then smooth again. The heat from the spatula heats up the icing and smooths it wonderfully! I use this method always and it always comes out very smooth. Good luck.

Thank you all for your tips - I have yet to try the VIva towels, but I've tried w/ parchment w/o much luck.

BJ - I use the hot knife method to cut cheesecake, so now I'll have to try it with icing.

Euphoria - is that an IMBC? Beautiful cake - came out very smooth!

MariaLovesCakes - thank you so much for your recipe! The Crisco recipe I have used in the past (not the one i used yesterday) calls for 4c. of Crisco w/ 2 lb. of 10x.

I wonder what the ratio of fat to sugar does for a recipe? The one i used last nite had 3c. Crisco to 4 lb. 10x!!

The Crisco makes the frosting more fluffy and easier to spread. Without Crisco it is like thick paste and gooey! The more Crisco the more body but too much tastes bad! Sometimes recipes are a little heavy on the Crisco. I just finished smoothing many tiers and it also takes PATIENCE. My emoticons aren't working but good luck. I like the paper towel (Viva) method too!

I could absolutely never smooth cakes until I tried the crusting buttercream recipe from this site. It's called faux fondant II I believe. It contains flour for stability. Then I smooth it with Viva. This is a picture of my cake after I started using this icing. I didn't post this cake in the gallery because I tried to copy Boween's beautiful cake and there ain't no sense in pretending to copy a master. But I wanted to show you how I have improved on smoothing because of this recipe!!!.

Hi, Beach....something else you might try is icing your cake using the cake icer tip - it is much easier to smooth if it goes on evenly to start with. I have used the icer tip, and even used a #12 (big round one) to pipe icing on to the surface of the cake. By the time I get the whole cake covered, the icing is set enough that a warm spatula smooths it right out.

BTW, I use Wilton method icing without the meringue powder, and it works very well.

Good luck!

I was having a hard time too until one day my husband said that looks like smoothing drywall you should try drywall spatulas. I got a nice big one, plastic at the hardware store and can go across the whole cake sometimes I don't even need the parchment rubbing after.

Euphoria - is that an IMBC? Beautiful cake - came out very smooth!

No it is Toba Garrett's French Vanilla Buttercream. I posted the recipe in this thread:
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=163846#163846

It is so yummy, tastes like vanilla ice cream.

I use a small cloth to smooth mine and it has changed the way I feel aboutmaking cakes now. No more hot water etc... or frustration!
My buttercream crusts pretty good too but I can begin smoothing right after I finish frosting...the icing will not stick to the cloth.
See before and after photo's here:

Another Viva fanatic here!

It's just a piece of cotton about the size of a handkerchief. It does not stick at all...I can start smoothing right after icing the cake.

I am another Viva fan - you can check the cakes in my photos - most all of them I used that method on. Works like a charm. I only wait about 3 -5 minutes before doing though. If you wait too long it will "wrinkle" from being too dry. I also usually use the Snow White Buttercream recipe posted on this site for my icing. (it is very good!)

I haven't read the other responses yet, so I'm not sure what tips you've gotten already but the thing that works the best for me is interfacing from the fabric store. I've tried wax and parchment paper, and the much loved Viva paper towel, but the interfacing is awesome!

Good luck,
Suz

Cashley, someone, I'm not sure who it was, said they use those blue shop towels that come on a roll. I guess you can by them at auto supply stores and they are supposed to be food safe as well!

I tried the Viva and I love it too.

When you use the paper towel method, is the paper towel moist or dry? I am not familir with Viva towels but don't most paper towels have a small pattern? Does the pattern transfer to the cake?

Viva paper towels don't have a design. You use the paper towel dry. You just lay the towel on the cake after the BC has slightly crusted and smooth. I use my fondant smoother on top of the towel and rub it. It works great. I will not attempt to smooth without a Viva!

Good luck with it.