How do I make buttercream frosting spread smoother so that I have a flatter surface without going over and over to smooth it out?

There are 2 methods that work really well ~~ they both sound a little strange, but they DO work!!

One is called the Melvira Method. It uses a high-density foam paint roller and a crusting buttercream recipe.

The other is the Viva method using, yep you guessed it, a Viva paper towel and a crusting buttercream recipe.

You can find instructions for both on this site. HTH!

http://cakecentral.com/articles/69/upside-down-icing-technique-for-perfectly-smooth-icing


http://cakecentral.com/articles/126/quick-easy-smooth-icing-using-a-roller-melvira-method

the link to the melvira uses the viva method and here is a video Edna made about smoothing BC-http://www.youtube.com/watch?v=dIXHFqpJK84

I really think it is practice. On a round cake I start with a lot of buttercream in the center and work it out to the edge, and over the edge. Then I go down the sides, add more if needed until the sides are even. It will make an edge that sticks up around the edge of the round, then you pull the spatula over the edge, towards the center and you have a mostly smooth surface. The less you touch and go over and over the better it is. I always check the thickness by sticking the spatula straight down and then smoothing it over.

Practice, practice.

for a crusting buttercream i use the viva method to finish it off

for a non crusting buttercream i use a spatular and knife to apply and then a dough/bench scraper to finish it off

I use a 16'' pastry bag and a wilton Icer Tip 789, then I will smooth my edges with a Viva towel!

I use the Viva paper towel method and it works perfect everytime!!

I use a 4 inch drywall spatula to smooth out the sides. I think it is easier to hold the drywall tool (because the handle is parallel to the top of the cake) than using a regular icing spatula (which is usually perpendicular to the top of the cake). I hope that makes sense!

I use a hot spatula to smooth over crusted or uncrusted buttercream.

Practice, practice, practice, practice. And then, more practice.