I have a wedding cake next weekend, and they (friend of family) just decided they want buttercream instead of fondant. I never do that... I just can't get it smooth. Never had any classes or anything. Any tips you can give me? Or a tutorial to point me to? Thanks so much!
Everything you need to know to bake, assemble and decorate tiered/stacked/layer cakes:
Above thread also has popular CC methods of smoothing b/c... as well as recipes.
Get it as smooth as you can and use the Melvira method. You can find instructions if you scroll down on the home page. Your bc has to be a crusting one though.
Yesterday I saw a youtube video on smoothing bc. It was great - I love the look of it and the taste!
Those videos are free (best part) just have to weed through some clunkers.
copy and paste this - on perfecting buttercream-if you don't like this one try another search for smoothing buttercream.
The Melvira Method as well as other smoothing techniques, are detailed in my above post, as well as crusting b/c recipes using either Crisco or hi-ratio shortening.
Thanks everyone. I am heading to Home Depot tonight!