cakesbychristina Posted 5 Aug 2009 , 4:06am
post #1 of

I need some advice on how to smooth buttercream icing. I tried to smooth my cake today, but it kept coming up with lines in it, on the top. I have trouble smoothing the sides as well. Usually I get that thin ring, overlap around the top/sides.

Does any one have any tricks/tips that you use on how to make this process easier and cleaner? I don't know if it's the heat outside, in my house or if I should crumb coat the cake, stick it in the fridge, then put the top layer on.

Thanks for any comments.

6 replies
xstitcher Posted 5 Aug 2009 , 6:13am
post #2 of

Are you using a crusting bc? If so you can use a viva paper towel (no design on the paper) to smooth it out. I also use a bench scraper to help with the initial smoothing process before using the viva paper towel. If it's a non-crusting bc (like SMBC) then I use a hot bench scraper.

Here are some videos that might help (they are all from members of CC):

toedna's:
http://www.youtube.com/watch?v=dIXHFqpJK84

sugarshack's:
http://www.youtube.com/watch?v=VeEOMdiSkGw (Excellent DVD - I highly recommend it and her other dvd's as well)

serious_cakes:
http://www.youtube.com/watch?v=iqvL4zhVbE8

Here are a couple of tutorials:

http://www.cakecentral.com/article10-How-To-Create-Faux-Fondant-The-Paper-Towel-Method----Viva.html
http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html



ETA: Welcome to CC!

Here is a thread with a list of common acronyms used here that you might find handy:

http://cakecentral.com/cake-decorating-ftopict-2926.html

madgeowens Posted 5 Aug 2009 , 6:53am
post #3 of

I use viva paper towel, and I prefer my hand, the warmth of my hand helps to smooth it I think better than fondant smoother I sometimes use as well. You hand can form around cake nicely. You want to be sure and not use too much pressure so that you move the frosing out of place. hth

cakesbychristina Posted 5 Aug 2009 , 12:59pm
post #4 of

This is excellent, thank you so much for these websites. I am looking for her on the site.

Thank you so much!!!!

Jeniwin Posted 5 Aug 2009 , 2:42pm
post #5 of

Stupid question. . . do you crumb coat, then ice with smbc, then chill again, then smooth?

cakesbychristina Posted 6 Aug 2009 , 3:05am
post #6 of

I do crumb coat, but after looking at the videos, I noticed that I wasn't putting enough icing on. I created another cake that I am doing for a birthday party and added extra icing and it looks amazing. I have only done a few cakes, but I'm so proud of the way I iced it.

Thanks for all the comments and suggestions! I really appreciate them.

xstitcher Posted 6 Aug 2009 , 7:11am
post #7 of
Quote:
Originally Posted by cakesbychristina

I do crumb coat, but after looking at the videos, I noticed that I wasn't putting enough icing on. I created another cake that I am doing for a birthday party and added extra icing and it looks amazing. I have only done a few cakes, but I'm so proud of the way I iced it.

Thanks for all the comments and suggestions! I really appreciate them.




Glad your cake came out for you and the links helped.

I only crumb coat depending on the cake. My chocolate cakes usually get a quick crumb coat as they seem to have more "crumbs" but I'm doing it less and less now. It really helped when I first started though.


ETA: For SMBC I use a warm bench scraper not "hot". I use the hot scraper with my bc icing before I use the paper towel. Sorry for any confusion. I'm still relatively new to SMBC so do not want to give wrong info out.

Here's a good link for you Jeniwin to check out if no one else answers your SMBC question for you.

http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=594605&postdays=0&postorder=asc&&start=0

HTH!

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