Having Trouble With Buttercream

Decorating By culinarykris Updated 17 Aug 2009 , 6:32pm by culinarykris

culinarykris Posted 17 Aug 2009 , 3:29am
post #1 of 5

I'm having trouble getting my buttercream iced cakes to really smooth out. I saw a photo on here that was buttercream and it truly looked like fondant. How do you DO that???

4 replies
lainalee Posted 17 Aug 2009 , 3:40am
post #2 of 5

I follow the directions from sugarshack (Sharon Zambito). Let your BC crust. Then lay a viva paper towel (no print) on top of the cake, use your hand and lightly apply pressure to smooth. Then follow that with a fondant smoother, and then finally a clean sheet of compurter paper still using the fondant smoother. HTH

matthewkyrankelly Posted 17 Aug 2009 , 3:52am
post #4 of 5

There's an upside down frosting method to look into as well.

culinarykris Posted 17 Aug 2009 , 6:32pm
post #5 of 5

thanks mandyloo! I have seen the paper towel method as they showed us this in class YEARS ago... honestly though... the link you gave me looked really smooth but it sure rounded out the edges of the cake. I'm told if you use ganache instead of or on top of buttercream that it gives a nice crisp edge?? Just curious.

Quote by @%username% on %date%