I have made many cakes now....I'm still having trouble getting a smooth layered cake. I use the buttercream dream recipe & wait for it to crust about 20 minutes. I've also tried to smooth with parchment paper. It still sticks. Could anyone give me any suggestions for smoothing? thanks so much-Gina
I'm not familiar with Buttercream dream, but have you also tried heating up your spatula with HOT water, wiping it off and running it along the cake?
I have also had trouble with super smooth buttercream finishes and that works wonders. I plan on trying the Viva method "someday" when I gain some patience... and actually allow the frosting to crust.
I usually use the paper towel method. I have make sure that the buttercream is a little thicker than usual!
How about trying a Viva smooth paper towel, with no decorations on it. That's what I use or wax paper..
Have you tried the Melvira method? It works great.
You need a high density foam roller. After your frosting crusts, you use the roller to smooth the frosting. It worked really well the last 2 cakes I did. I haven't head good luck with the Viva method, I think my hands and just too hot, and I end up having frosting sticking to my paper towel. But the roller works well for me.
I have found that regular computer paper works even better than parchment. I'm also not familiar with buttercream dream, but it sounds like it might not be crusting up.
Check this out to see if it helps...
I use the foam roller method by Melvira. I have great success with it, even with the high humidity here in the deep south.
I would really recommend "perfecting the art of buttercream" sugarshack it is the best investment you will ever make. She will tell you excatly how to do it and it works.
Invest in Sugarshack's DVDs. It will do WONDERS for your caking.
I have my own buttercream recipe and parchment paper and computer paper stick to my icing. After the icing crusts, I use a viva and a fondant smoother and that's worked wonders... also the Sugarshack DVD's are amazing. I felt like I learned SOOO much from her perfecting buttercream dvd. I am not a fan of her icing recipe b/c I don't like the flavor, so don't feel like you need to change your recipe!
I let it crust and then use wax paper/freezer paper and the warmth from my hands...but I'm still searching for methods to get those crisp top edges.
From the cake show in DC this past weekend:
What I learned from the cake show in DC this weekend, is that my buttercream is too stiff! Other technique that I learned -
Ann Heap's (The Pink Cake Box, NJ) technique: She uses 2 massonite cake boards the same size as the cake and a bench scraper with a straight edge that is as tall or taller than the cake. Using the boards as a guide for the scraper, spin the cake while holding the scraper against the boards. It creates the most beautiful edges.
Thanks you guys for all your ideas.....I can't wait to test them out.