Hi Cakers!

Instead of Pming Sharing directly, I am hoping others have found a solution to my problem. Sharon, of course please respond if you are reading! =)

I think I got the icing making down. Getting it on the cake, check! Smoothing it out, check! The spatula marks on the top of the cake, NO CHECK!!! For those of yall familiar with Sharons icing method she takes the excess icing off the top edge of the cake with a small spatula. She holds it horizontal to the cake and scrapes to the middle of the cake. (You have to get her BC DVD if you do not have it!!!!)

For one reason or another, the top of my cakes are left with spatula marks. How can I make them go away? I have smoothed, and smoothed and smoothed my heart out. But, they will not go away.

Any suggestions?

BTW Sharon just got your Book Stacking cake. Fabulous!!!!!

Thanks

Michael

Are you using a hot spatuala to remove the icing then smoothing it with viva paper towel and a fondant smoother? If that isn't working you may be letting it crust too long bdfore smoothing.

After you level with the spatula and smooth with the paper towel, if the lines are still showing, use the flat side of the heated spatula, then smooth with card stock and smoother. Hope that helps.

sugaredproductions.com

I have all her DVD's. I'm pretty good at the buttercream now. I don't smooth the top with the paper towel. Instead, I dip my small angled spat in the hot water (don't wipe off the water) and use the water to smooth everything out. That's what works for me. I get it pretty smooth that way. And Sharon is the best! <3 her.

[quote="Mikel79"]

I don't think it has crusted too long. It takes me at least that long around the sides. Could your spatula not be hot enough when you are scraping the icing from the top side to the top center of the cake? Just a thought.

[/quote]

I don't think it has crusted too long. It takes me at least that long around the sides. Could your spatula not be hot enough when you are scraping the icing from the top side to the top center of the cake? Just a thought.[/quote]

Maybe. I dip the spatula in the hot water and dry it completly. Someone above mentioned keeping the spatula wet while I take the excess off. Maybe that will help out.

Michael

Thank you for the information, bostonterrier lady. I have just reviewed and decided on several of Sharon's DVDs.

Just before reading this thread I was looking at the Jennifer Dontz DVD called The Easy And Tasty Way To Perfect Fondant and am wondering whether to order hers or Sharon's. Matter of fact I think I'll start a thread instead of hijacking this one!

Thanks again!

I don't think you have to dry it completely. Dip it in the boiling wter and just wipe it off. Are you using Sharon's recipe or a different one?

I've been using the hot knife method for years (long before I heard of Sharon Z - and I also love her, btw). When I was teaching, I found most people do NOT have the hot knife truly HOT.

It has to be just about boiling hot for best results. At least hot enough that any icing on the spatula falls off from dipping in the hot water in less than a second. If it doesn't, it's simply not hot enough. if your sink doesn't produce water this hot, boil water and use that.

Also, I never wipe off my knife and I never have issues. Not sure why people do that. I guess mine is so hot I don't have drips?

I use a hot plate to keep my water super hot!

I use Sharon's recipe and techniques, and I love them both! I do a final smoothing on top, first with Viva, then with her copy paper trick. It's amazing what a difference the once over with copy paper makes. So smoooooooooooooth!

Oops--edit for clarity.

Sangriacupcake

Thank you. Part of the reason I have those fondant borders is to cover up the spatula marks.

Thanks for the kind words!!

Michael

Sharon, if you are reading this. Penny for your thoughts.....=)


Michael

Sharon just did an online tutorial last week and she stressed to wipe after each dip in the hot water. She mentioned that depending on the color of your icing (obviously this won't apply to pure white icing), the heat or the hot moisture will cause your icing to discolor - perhaps turn a shade darker and you don't want that to happen. I believe she also mentioned that boiling water is too hot.

HIGHLY recommend "Perfecting the Art of Buttercream". She shows you EVERYTHING and walks you through each process - she doesn't break away and you come back to a perfectly finished cake...this is why her videos are so long - because she really covers so much. And this isn't a DVD that you will watch just once...it's something to keep as a reference for the long haul. JMO.

hey Mikel,

As far as the spatula marks along the outer edge, what I do is, after all the top excess icing is gone, is to take the super hot spatula and go back over the outer 2 inches or so of the top of the cake, trying to get it as smooth as possible with the heat, so I don't have to aply much pressure along that top outer edge with my hands or the smoother when I go in for the final smoothing.

HTH!

Off topic......what the heck is "bump", I've seen it alot.

No problem....

I think I demo what i referred to in the dvd... will have to look at it to be sure

it depends on what icing i am using. Butter cream can be smoothed with the viva (only viva) paper towel or I don't use the hot knife and water what I use is a spray bottle of water I mist the cake where i am going to smooth it. the water makes the icing like glass. super smooth. the water doesn't hurt anything because it is just Misted! Easy to take with me when I set up a cake for those thumbs that slip. But my easy and favorite is the viva. looks like fondant when smooth.