I was wondering what everyone does to get their frosting smooth. It seems that no matter how hard I try, I still have lines in my frosting & can't get it perfectly smooth. Any ideas or tips?
melvira method.........once you try that you will never go back!!!!!
Also sugarshcak's "Mastering the Art of Butter Cream" DVD. It will be the best money you have ever spent www.sugaredproductions.com
I use Mevira's method a lot, but I have just received Sharon's DVD (sugarshack) & it is wonderful, well worth the money.
SeriousCakes has a good video on utube....there is another thread on "How To" forum board w/a link.
Mud knife from the hardware store... the best 15$ spent on any tool!
melvira all the way. KHalstead is right.... you'll never go back to any other method.
I like Sugarshack's technique and Melvira's technique. Both work for me!
Here is the link to seriouscakes video
I think all these methods work great IF you have the correct consistency for your buttercream. That's the first step to getting smooth icing!!
I fill up my crock pot with water and put on high. I then constantly have hot water next to me to dip my spatula in. After I dip the spatula in the hot water for a second, I quickly wipe the water off with a towel and use it on the cake. It's like ironing out the wrinkles.
Yep, Melvira method and a spatula from the hardware store...hands down! I am actually making a cake tonight JUST to practice those very techniques...love the Melvira method! Don't forget though, get the foam roller that has NO texture! Home Depot had perfect ones, and in several sizes, usually two heads in a package, and you buy the handle thingy separately.
I also crumb coat, and try to get perfect with that coat before chilling, and then ice again to get the crust, and roll away!
I'm excited to try the Melvira method. I've never heard of it before. And thanks for the youtube link as well.
I also love he Melvira method. I tried the hot spatula, and it worked for me, but only to a point. I use butter and shortening in my BC. I found that the spatula worked for smoothing only for a time, and then it seemed to cause problems. After maybe 30 minutes of that, it would make wrinkles in the icing - not sure if it was melting the butter, causing it to separate, I don't know. I do still use that method, but Melvira always works.