Help! I've been doing cakes for some time now and everytime someone asks for a cake without some type of design, I can't get my frosting to look smooth. Maybe it is my recipe. Any suggestions????

What method do you use for smoothing your cakes? Also, what type of frosting do you use?

Are you using a crusting bc recipe? There are several methods you can use for this type of icing ie, paper towel method, melvira method, upside down method etc...

If it is a non-crusting bc (I haven't used this yet) I have read that using a hot spatula/scraper works well.

I have also read that some folks spray warm water 1st and then smooth.

HTH

I would love to help but I'm not sure exactly what you mean by everyone asks for a cake without some type of design. Are you smoothing your crusted icing with a paper towel that has a design that leaves imprint marks in the icing and people don't want that? Use the Melvira method here's a link
http://cakecentral.com/article83-Quick--Easy-Smooth-Icing-Using-a-Roller-Melvira-Method.html

Hope this helps.

Jibbies

If it's crusting buttercream- after I get the frosting on, I use a very hot , dry spatula for 1st smoothing (sits in water just under temp. for simmer, then dry and smooth one swipe and return to water, repeat). For final smooth I usually use wax paper and a spatula and or fondant smoother. Just lay the wax paper on the crusted frosting rub smooth. You can move a slight amount af frosting around to fill grooves and dimples this way. There are also threads for using Viva paper towels and a dense foam roller. One of the more experienced CC users can probalby get you a link tot the treads.

Hi and Welcome on your 1st post, Cannie.

Everything you ever wanted to know about making your 1st tiered cake:
(Has recipes and smoothing help for b/c and so much more.)

http://forum.cakecentral.com/cake-decorating-ftopicp-5958955-.html

New link to Wilton revised cake help:

http://www.wilton.com/cakes/

How to cut neat slices of tiered cakes by indydebi:

http://tinyurl.com/5gxsqf

HTH

There are several crusting buttercream icings recipes in the recipes section of this site you could try. I'm still trying to find "the" perfect one that all my kids like .

Letting the icing crust means icing the cake and waiting just long enough so the icing doesn't stick to whatever you are using to smooth it. The length of time will depend on the recipe you use. Mine usually takes from between 10-15 min.

If it is the non-crusting kind then try using a hot spatula. Either have a bowl of hot water (nearly boiling) beside you and dip the spatula/scraper in it and wipe of the water with a paper towel and then smooth the icing with the warm spatula. You want to do this repeatedly until your icing is smooth.

If it is the crusting kind (and you can check for a recipe here on-line) then you can use several methods. If you don't mind a pattern from a paper towel than that would probably be the easiest (you can also buy Viva, which apparently does not have a pattern). You could also use clean computer paper, wax or parchement paper as well. You put this on your icing and gently smooth out all of the imperfections by either using your palm or a fondant smoother, a roller or something similiar.

HTH!

There are a lot of threads here that you could do a search on to find how others smooth there icing. Just click on the search tab and enter something like smoothing icing etc.


Good Luck and feel free to ask anymore ?'s and welcome to CC!

What would we do without Jan!!!!

She's like a superhero coming to our rescue once again!!!!

Order sugarshack's dvd on smoothing bc it will be the best money you have ever spent. Her recipe and indydebi's recipe are the best I have found. Sugarshack takes you step by step and you can't go wrong.