Smoothing Non Crusting Icings

Decorating By jenny518 Updated 9 Aug 2009 , 2:45am by Rylan

jenny518 Posted 8 Aug 2009 , 12:47am
post #1 of 4

I tried Toba Garrett's french vanilla BC on a cake today and just wondered what all of you who use SMBC and IMBC (and others) do to smooth your icing so well. I am comfortable with crusting BC, but wanted your hints to smooth this type. Thanks!

3 replies
diane Posted 8 Aug 2009 , 12:54am
post #2 of 4

i put water in a microwave safe cup and heat til it boils. i use two cake spatulas. one is in the water staying hot while i'm using the other one. i dip, shake off the excess and smooth. then i rotate with the other knife. icon_wink.gif

jenny518 Posted 8 Aug 2009 , 5:05pm
post #3 of 4

So is the knife still kind of damp when you use it? Or does it matter?

Rylan Posted 9 Aug 2009 , 2:45am
post #4 of 4

No, you have to wipe the spatula until dry.

Quote by @%username% on %date%

%body%