I am fairly new a cake decorating. I have done about 30 so far and have come across the same issue each and every time.
How on earth do you smooth out the icing so perfect? I have been practing this, and no matter how hard I try, I can never smooth out the last line that my spatula makes! I have tried the longes one I can find (which is I think 14 inches), I have tried freezing the cake, I have tried dipping the spatula in water, and practice. Is there another trick that I am missing? :cry
I used a commercial type whip cream frosting if that is a clue for anyone out there.
I use a crusting buttercream and Viva papertowels (if printed, use none printed side against your cake) ... I swear by them!
first do a crumb coat on your cake. I usually will do this the night before (work full time), i found this to be better for me or wait a few hours for it to crust a little.
Then frost your cake like normal, let it crust then use VIVA towels to smooth.
put the towel on the cake and smooth with your hand or a fondant smooth tool. A your pactice you will see the differance.
Now I use a differant frosting that does not crust it is a little sweet but I love it way better and to smooth it is fabulous. The frosting looks so good on the cake.
3 cups of shortening
2 pounds of powder sugar - sifted
1/4 cup of water
1 tsp of vanilla
1 tsp of almond
Note you can use 2 tsp of vanilla, that is what I do. I also you hi ratio shortening now and WOW it is way better then crisco, here is a link to a HI ratio shortening.
Mix everything together. Use less water is want it to be stiffer.
Viva towel works great on this frosting
You have to try the viva paper towel trick. You have to use a crusting icing and let it set for about 15 minutes and then lay a plain piece of viva paper towel over it and rub it gently with your hand. There is an article on it I believe in the articles section!