OK - i've tried a variety of BCs, maybe it's just me or the partiuclar day or my TOTAL LACK of experience...but what is the trick to really smooth BC...

i use CRUSTING recipes
i've tried papertowel (VIVA method), wax paper, parchment
i've tried MELVIRA (totally sucked with the roller)
i've tried all shortening versions & half butter versions
i've added flour (maybe too much?) and cornstarch
i've tried with meringue powder

i have not tried the frozen transfer method...that will be my next trick!

i'm chalking it up to lack of experience...but please
fill me in on your recipie choice and how you smooth it (pictures would be great!)

thanks in advance!

Help us out .... what happens when you try to do the smoothing? Is the icing sticking to the towel or the roller? (After 25 years, I just discovered the Melvira roller method a couple of months ago and it's the best! I'll never do a cake again w/o this method!)

Let us know what's happening when you try the various methods and that will help us narrow down what might be happening.

Thanks!

Have you tried using a hot metal spatula to smooth your icings?

I go back and forth, still can't always get smooth icing. The more basic crisco and butter icings work best for me, I think ... LOL. Like I said, still working on it myself. But the hot spatula is my favorite, for ease.

Also, I think slowing down a little helps sometimes too (with the hot spatula).

I am having the same trouble, my icing sticks to my parchment paper, so i can't smooth. i stick it in the fridge, but that still happens. i would love to try the melvira, but i am afraid the same thing would happen. i have tried all shortening, as well as half shortening, half butter, i still get same results.

I use the Buttercream Dream recipe from this site, and I've found that if I make my bc a little thinner, it's easier to smooth. I had a devil of a time for the longest time, then I realized my bc was just too stiff.

I had this problem for the longest time too. I've not yet tried the Melvira method but I did just start using the recipe for FBCT to ice my cakes. I don't add any other liquid to it. And I use a bench scraper to do the sides. I add 1T meringue powder to it if I need it to crust - no more than that. A pastry chef friend of mine says too much meringue dries out the icing and it will develop holes the size of quarters and the edges won't melt into each other. And definitely the hot spatula works wonders, the hotter the water the better, and you can even leave the spatula wet and it won't hurt it....eventually the water on the surface evaporates.

i usually use the wilton buttercream and have no problem , even last week i used the whipped icing recipie from this site and it took a long time to crust but i used the roller method (melnira or something like that) and it was cool . but also try usin the icing tip the big fat one it makes ur life a little easier when it comes to smoothing.

For a while i thought i "lost" my ability to smooth b.c., but i realized over time i had changed how i was making the b.c. i got too comfortable making it and recently i realize that i was letting it chill long enough.

I have to praise Melvira. I could not smooth icing until she shared her secret of the roller. I use the basic Wilton bc recipe and thin it down to ice the cake. After icing, I let the cake sit for 5 to 10 minutes then go over it with the roller. This works me and I used to have a horrible time. I hope you can figure out something that works for you also. Good luck.

I found part of my problem with getting BC smooth was I didn't have my icing thin enough.

Then, I just started the Melvira method, and wholy moly it works. I have gotten the smoothest cakes ever with it!

It should work for you too, I havn't had any sticking. The foam material doesn't adhear to the BC like it does parchment.

Give it a try. I was in the same boat, a synic about the whole roller thing. I was ready to give up, tried it and I am rarin to go! I actually feel competant as a decorator now!


Stephanie

I recently discovered a "trick" that has really helped me out. I torte and ice between layers then pop the cake in the refrigerator for a while (left mine overnight). The next morning I made my icing a medium consistency, took the cake out of the refrigerator and iced the outside of the cake. I spread the icing on as smoothly as possible then allowed it to crust. There was very little smoothing to do and the method I used was putting a piece of parchment paper over the cake and gently rubbing with my hand. Hope this helps.

does anyone have the link for Melvira s instruction
thanks

I have this problem a lot too - like a pp said, though, I have better luck when I slow....down. I always want to hurry and get it done so I can start decorating and see the finished cake, lol. Thinning the icing has helped a LOT.

I haven't tried Melvira yet, I want to do that next.

I have also done the hot spatula but I leave mine wet and let the hot water help out a little.

I have had to set a pattern for myself to force the slow down...I do my crumb coat and pop the cake in the freezer, then go watch TV for 2 commercial breaks. then I do a layer of frosting, 2 more commercial breaks, then I come back and smooth it out. That seems to have helped.

I tried the Melvira method- and I don't think i did it right. My icing kept sticking to the roller in spots. Evidentlly I didn't let it crust enough. I have tried the hot spatula method and it leaves shiny spots on my icing. I have also tried using a putty knife - i think that's what it's called but I'm sure you all know what I mean. It seems to work pretty well. No matter what method I use I can never seem to get my corners pretty and straight and somewhat crisp. They're always messy looking (where the top meets the side). I'm sure you can tell what I mean just by looking at my pics.

I think I need serious help.

wow - i can believe how willing people are to help! this is the best forum site i've ever been on...

i'll be back to reply soon, i just finished one cake for today, put 3 in the oven for tomorrow and have to go nurse my baby...and it's only 9am!

When Im getting ready to sit down to ice- I have a big pot of boiling water. I get my spatula hot- DRY IT OFF- and run it slowly over the cake and the sides- smoother cake every time. It may not always be perfect, but definetely smooth. BTW... if you dont dry off the spatula before trying to smooth- although it will look the smoothest youve ever seen- your frosting will not crust.

BTW CakeLady - I just looked at your photos and your cakes look great! I think you are being a little hard on yourself, and you are going to get better the more you practice!

aww - thanks heavenlyfire!

no really - i need to get back to the basic CBC and see what happens - i tried again today (with the green ONE cake) and my icing stuck to everything, the roller, the parchment, my hand...ugggghhh

i just went and reviewed some techniques on here, now i need to get back to the CBC recipe and see how that works

what buttercreams does everyone here use? i've seen some FABULOUSLY smooth buttercream cakes in the galleries, makes me jealous!

The Buttercream Icing Recipe I use is:
Cream Together:
1 t. Clear Vanilla Flavoring
1/2 t. Butter Flavoring
1/2 t. Almond Flavoring
4 T. Water
2 cups Crisco

Mix together well. Add:
2 T. Merigue Powder
2 lbs. Powdered Sugar

Blend well, but do not over mix.

I tried the Melvira method again this week-end only with well crusted buttercream (unlike the first time I tried it) and I am in love!! I've never gotten my buttercream so smooth.

OK - tried sugarshack's buttercream (hi-ratio) and it is PERFECT...i got it SMOOOOOOOTH! just using papertowel and bond paper with my hand

i still need to work at it, but this recipe makes ALL the difference...it's the white on white cake in my photos (with the bow on top)

I'm having a problem with smoothing out my butter cream, so I have been reading all the post on the this problem. I would like to try sugarshacks recipe, but have no idea where to get the high ratio shortening. I'm from Texas. Does any one know where get this stuff? Please help

I also use the hot spatula method I can get my cakes pretty smooth but certainly not as smooth as some I've seen. My problem is that it takes forever. I have to keep putting it back in the fridge and resmooth (not sure thats a word, but you know what I meant) I have tried Viva and Melvira with not much luck. I think the secrets in the icing. I've been using the buttercream dream recipe and perhaps I should be making it thinner. I'll keep trying practice always helps.

I like the upside down method from this site. Here's a link:
http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html

you can also pop your cake into the freezer after you top coat it, just for a few mins. it stiffens the icing and makes smoothing super easy