threesa Posted 27 Apr 2005 , 7:12pm
post #1 of

I am having a hard time getting my buttercream icing to look smooth. Does anyone have any tips/tricks to help. I am doing a 12x18 sheet cake for a friend and she wants smooth buttercream. HELP! icon_surprised.gif

19 replies
Peachez Posted 27 Apr 2005 , 7:35pm
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I use a 4" plastic putty knife. I swear by it. I've tried the 10" Wilton spatula and really can't stand to use it any more since I found my cheepo putty knife that does a better job...just my opinion though. If you have a crusting buttercream, just smooth it as much as possible, wait until it crusts over and smooth it down the rest of the way with a paper towel. The paper towel method is cool because you can add little quilted or swirly designs depending on the pattern imprinted into the paper towel. Hope that helps a little. I'm sure your cake will turn out great thumbs_up.gif

melodyscakes Posted 27 Apr 2005 , 7:56pm
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icon_biggrin.gif oh, my goodness, i was just about to post that i have finished my first ever cake that is smooth and has no crumbs!!!!! i am taking the wilton 1 class and learned this: after trial and error i found that for me, i need med/thin icing constistancy and i use the huge icer tip, when i get pretty much all the cake covered i go over it with a small spactula, then let it sit and crust a bit, not too long though. then i take a piece of pella (you find it in the sewing department, it is a stiff interfacing that you sew inside clothes......works better than a paper towl and leaves no designs...and its only about $1.37 a yard, and you can wash it and use it over and over) it worked very well for me!!!!!!!!!!!!!!!!!!!
try it, you'll like it
melody

m0use Posted 27 Apr 2005 , 9:26pm
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I ice my cakes with the icer tip, then I take a tall glass filled with boiling water, dip my knife into it, wipe it off and then start to smooth out the frosting, dipping and wiping as needed. Any excess icing goes into a separate cup before redipping the knife.
Once I get the initial smoothing done, I then dip my knife in the boiling water, but I do not wipe off the knife this time, and I then proceed to finish smoothing the cake as needed. Redipping as needed, and wiping off any excess icing off of the knife before redipping.

blessBeckysbaking Posted 28 Apr 2005 , 10:54am
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i lighty mist my cake with a spray bottle of water then smooth and wipe excess water off of cake board let set a few min. then decorate
all the above work just has to find the one thats good for you good luck!

lori83179 Posted 3 May 2005 , 3:45pm
post #6 of

How does the papertowl method work? Do you put the buttercream icing on, let it crust a bit, then what...set a paper towel overtop of the cake. Do you then pat the papertowel or go over the papertowel with a spatula?

Sahmlock Posted 3 May 2005 , 4:06pm
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I use wax paper instead of the paper towel.
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lori83179 Posted 3 May 2005 , 4:07pm
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And with the wax paper, you just lay it over the cake and smooth with a spatula?

Sahmlock Posted 3 May 2005 , 4:10pm
post #9 of

Yes, after the frosting has crusted...place wax paper on top and use either fingers; long, angled wilton spatula; or fondant smoother.
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ntertayneme Posted 3 May 2005 , 6:16pm

I use Viva papertowels (if printed type used, use the not printed side of the paper towel). I let my icing sit for about 15 minutes and then I smooth it with the papertowel rubbing it lightly with my hands. This has always worked well for me!

thyterrell Posted 3 May 2005 , 6:39pm

I also use a Viva paper towel. Just let your buttercream crust for about 20 minutes and then place the paper towel over your cake and smooth gently with your hand. You can also use parchment paper.

tlnewman Posted 4 May 2005 , 11:39am

I also use the paper towel method and it works great!

diane Posted 4 May 2005 , 6:06pm

this is a tried and true method...put a tall cup of water in the microwave until it gets really hot. then dip your knife in it and sprinkle the cake with water. dip your knife in again and smooth. don't wipe your knife off when you dip it in the water. icon_lol.gif

traci Posted 9 May 2005 , 10:51pm

The best thing that I have tried is Viva paper towels. I let the buttercream sit for about ten minutes and then smooth one section at a time with the paper towel. These towels do not have any designs so you get a perfectly smooth finish. icon_smile.gif

Calejo Posted 10 May 2005 , 2:59pm

The tool I swear by is the bowl scraper. It's flat side is tall enough for almost any cake sides, and it's easy to hold onto. Just put it at a 45 degree angle and gently glide it over the surfaces you want to smooth. you can get one for under a dollar. I learned this one from the bakery I worked in. It's fast and easy.

Skylar Posted 10 May 2005 , 11:32pm

This may sound silly, but just what is a bowl scraper?

melodyscakes Posted 11 May 2005 , 2:27pm

yeah, i was wondering that too.....can you show us a picture of a bowl scrapper?
thanks
melody

m0use Posted 11 May 2005 , 2:42pm

http://www.epinions.com/content_127132864132 here's a link to one type of bowl scraper

Calejo Posted 11 May 2005 , 2:49pm

This is a pretty good picture of one too.

http://www.pastrychef.com/Catalog/bowl_scraper_1597105.htm

Skylar Posted 12 May 2005 , 2:24am

Thanks for the pictures! icon_smile.gif

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