Does anyone have any tricks for getting butter cream icing smooth on the cake. Mine always looks bumpy, never smooth like fondant, any suggestions?
Everything you ever wanted to know to make, decorate and assemble tiered/stacked/layer cakes:
Above superthread has popular CC recipes for crusting American buttercreams, several types of fondant and doctored cake mix (WASC and other flavors) - and so much more!!!
How to smooth b/c's using several different methods, VIVA, Melvira, hot spatula is also covered.