I have a chocolate cake with chocolate moose filling. The outside is better cream whip cream. Expert advice needed for smoothing and having clean edges. Does it need to be completely frozen to smooth well??
I use a HOT bench scraper or spatula to smooth out the sides and top. I have found that this is the easiest way to smooth out cakes that are iced in bettercreme. When I tried to freeze it for a while and smooth it out I didnt get a lot of success. But the bench scraper is what works for me.
Hope this helps
Thanks so much!