When i cover chocolate cake with bc icing, there's always part of the cake showing. It doesn't matter how much icing i put on. Also, how can i make icing smooth. Thanks.

Did you do a crumb coat first? Basically that is a layer that prevents the crumbs from getting mixed into the final coat of the icing. Do your crumb coat first, then chill it for 15 to 20 min. Once it's chilled do a thick coat of icing. As far as getting it smooth, once you have smoothed it with you spatula you could use a cold or a hot knife. Or you could use a Viva towel once your icing has crusted. I hope that helps.

My Wilton class teacher taught me to use parchment paper to smooth the icing. You use the same method as the Viva towel method. However, don't reuse the parchment once you've used it once. When the parchment becomes greasy, it will stick to the icing and pull it up when you pull up the paper.

I just finished a three tier cake: bottom and top chocolate and middle WASC. After my crumb coat, I had to put two layers of buttercream on the chocolate to get them to match the white tier. It is hard to get that chocolate covered, but there is hope Always crumb coat to seal those little chocolate devils that pop up and a hat pin works really well to pick any strays out! I use the Viva paper towels and I also used the Elvira roller - just wish I could get the edges really crisp and sharp!

I second the upsidedown technique! I was amazed at how clean my edges were, and how smooth the top of the cake came out.

alanahodgson, how do you do this with the bigger tiers?

I use a crumb coat and then keep a toothpick handy and pull out the stray crumbs. Make sure that your crumb coat is thin enough too. Also, to get it smooth I use the Melvira method (found in the article section) I have never gotten a cake so smooth!


Stephanie