How do I smooth cake. I want it to be perfect, but I find it very hard. Anybody has suggestions.

I just read something under the ARTICLE section titled "Upside down icing technique for perfectly smooth icing"- I think I'm going to play around with it this weekend and see how it works.
You might want to check it out.

Hello!
Run to the store and buy plain white Viva paper towels. These towels have a very smooth texture. After you ice the cake, let it barely crust (maybe 5-10 min.). Lay piece of paper towel on cake and using a plastic straight edge card or scraper smooth the cake. Scrapers can usually be found in a cake shop. My favorite scrapers (cards) the little brown ones from Pampered Chef. You could probably also use a credit card.

HTH,
Sandy

I was never able to get perfectly smooth buttercream until I started using Sharon (Sugarshack) Z's BC. Do a search for it. It's great!

Hello,
I wipe off my spatula, dip it in hot water and shake off the excess water every time I lift my spatula from the cake. Icing pulls icing so make sure the spatula is clean each time. Hope this helps.

I am very new to this. I was tought to use parchment or wax paper. Place it on the cake and lightly rub your hand over the top. Hope it works for you.

I agree with Tomore Sharon's DVD on buttercream is the best. She shows the best ways to get perfect buttercream, and I mean perfect buttercream! Sharp edges and corners and everthing else usefull to buttercream cakes.

Here ya go :

Hi and Welcome on your 1st post, Roselyn.

Upside Down Icing Technique:

http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html

Viva Paper Towel Method:

http://www.cakecentral.com/article10-How-To-Create-Faux-Fondant-The-Paper-Towel-Method----Viva.html

Melvira Method:

http://forum.cakecentral.com/cake-decorating-ftopict-93051-.html

How to professionally ice a cake:

http://forum.cakecentral.com/cake-decorating-ftopict-82411-.html

Super thread with tons of hints & tips on frosting cakes:

http://forum.cakecentral.com/cake-decorating-ftopict-81391-.html

Sugarshack's frosting recipe:

http://www.cakecentral.com/cake_recipe-5163-Sugarshacks-icing-and-Tips.html

Indydebi's (Crisco) b/c frosting recipe:

http://www.cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html

Everything you ever wanted to know about hi-ratio shortening:

http://forum.cakecentral.com/cake-decorating-ftopict-219731-.html

HTH

Thank you all for the suggestions. This is great.

Never again will I NOT use the sugarshack recipe and method (from her awesome dvd). I LOVE IT! I was out of hi ratio shortening and had to resort back to my old buttercream recipe (butter and plain shortening) and it was a disaster!

Nothing works better than Melvira! On the home page scroll all the way down until you see Melvira's method....nothing works as easy and good as this!

I have found that SugarShacks icing made all of the difference in my icing. I use the Melvira Roller method, and once I changed over to SugarShack it looks amazing.... I have actually had people PM and ask me how I got it so smooth.... I remember being that person months ago because I couldn't get it just right, but now I do