I'm disappointed that I can never spread icing on a cake and be happy with it. I'm drawn to fondant because I'm super picky about the look of a cake and I like clean lines - I don't like my cakes to look home made if that makes sense.
Here's the other problem; I hate making fondant and I'm not a fan of the taste.
I'm sure all of you went through this at one point in time. How did you learn to work with BC so that it was super smooth? I'm drawn more to cookies at this point because I know no matter what I can get a good result. 
I hate MMF, I don't understand why so many people like it. It's super messy to make and way to sweet. I'd like to know how to get it super smooth as well. I read somewhere on here about a roller???? Can somebody explain that pretty please.........
Caike thinks for asking this question because I've been wanting to know as well.
When I started decorating cakes, the main problem I had was getting the buttercream smooth. I tried the Melvira foam roller method, the spatula heated in how water method, the paper towel method....they all worked okay, but they are all a big hassle and take too much time.
I now have one method that I use and my cakes are smooth as glass EVERY single time, and VERY quick like a minute or two per cake.
I pt my icing on with a 24" poly bag ( from Ateco) with a wilton cake icer tip in it.
I then smooth one continuous swoop around the cake (that is sitting on a turntabel) with these white platic flexible bowl scrapers from DecoPac, and then follow it up with the yellow thermo plastic scraper from Bakey Crafts. My icing is perfect each time, and like I said, it is very fast and no mess, or heating up water or buying expensive paper towels.
I see a lot of people talking about a sugarshack video for buttercream, i have never seen it, but with my method my buttercream cakes are as smooth as fondant evertime! HTH
When I started decorating cakes, the main problem I had was getting the buttercream smooth. I tried the Melvira foam roller method, the spatula heated in how water method, the paper towel method....they all worked okay, but they are all a big hassle and take too much time.
I now have one method that I use and my cakes are smooth as glass EVERY single time, and VERY quick like a minute or two per cake.
I pt my icing on with a 24" poly bag ( from Ateco) with a wilton cake icer tip in it.
I then smooth one continuous swoop around the cake (that is sitting on a turntabel) with these white platic flexible bowl scrapers from DecoPac, and then follow it up with the yellow thermo plastic scraper from Bakey Crafts. My icing is perfect each time, and like I said, it is very fast and no mess, or heating up water or buying expensive paper towels.
I see a lot of people talking about a sugarshack video for buttercream, i have never seen it, but with my method my buttercream cakes are as smooth as fondant evertime! HTH
Nothing like the old school way of doing things is there? 
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