Smbc Smoothing Tutorial

Decorating By Charmed Updated 13 Jun 2011 , 3:57pm by AnotherCaker

Charmed Posted 13 Jun 2011 , 2:10pm
post #1 of 9

There was a tutorial here on CC on how to perfectly smooth smbc but I can't find it. does anyone have a link for it? maybe you know another tutorial about smoothing smbc that you can include.... thanks thumbs_up.gif

8 replies
peetz Posted 13 Jun 2011 , 2:14pm
post #2 of 9

http://cakecentral.com/articles/71/how-to-create-faux-fondant-the-paper-smoothing-towel-method-viva

I found this by clicking search from the upper tab bar, search smoothing smbc then scroll down to articles, there is two that I saw right off. Now I will go back and read them. lol I have been wondering too.

peetz Posted 13 Jun 2011 , 2:20pm
post #3 of 9

Oh, then scroll down to forum results and there are two tutorials there.

imagenthatnj Posted 13 Jun 2011 , 2:20pm
post #4 of 9
Quote:
Originally Posted by peetz

http://cakecentral.com/articles/71/how-to-create-faux-fondant-the-paper-smoothing-towel-method-viva

I found this by clicking search from the upper tab bar, search smoothing smbc then scroll down to articles, there is two that I saw right off. Now I will go back and read them. lol I have been wondering too.




I don't think the viva towel method works with Swiss Meringue Buttercream, since SMBC doesn't crust.

AnotherCaker Posted 13 Jun 2011 , 2:21pm
post #5 of 9

If you are familiar with the Sugarshack method, that works perfectly, but you just don't do the paper towels/cardstock tricks. But you don't need to anyways.

imagenthatnj Posted 13 Jun 2011 , 2:24pm
post #6 of 9

This works with SMBC, the upside down method. It also works with ganache.

http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html

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

http://jessicakesblog.blogspot.com/2011/06/video-tutorial-upside-down-frosting.html

Read the two and watch the video. I think there's a slight difference on how the top is done. I still have to check what the difference is, but a friend told me that she prefers to do the top it the sugarsweetcakes way.

I think the person who created this technique is Jeff_Arnett here at CC.

Of course

aprilismaius Posted 13 Jun 2011 , 2:24pm
post #7 of 9

Put the cake in the fridge for about 1/2 hour. Pull it out, and scrape the sides with a bench scraper. Then heat the bench scraper up under hot water (dry it off) and run it lightly across the surface. Wala, perfectly smooth SMBC.

Charmed Posted 13 Jun 2011 , 2:33pm
post #8 of 9
Quote:
Originally Posted by AnotherCaker

If you are familiar with the Sugarshack method, that works perfectly, but you just don't do the paper towels/cardstock tricks. But you don't need to anyways.



I thought sugarshack's method is for crusting buttercream, do you think it will work with Smbc too?

AnotherCaker Posted 13 Jun 2011 , 3:57pm
post #9 of 9
Quote:
Originally Posted by Charmed

Quote:
Originally Posted by AnotherCaker

If you are familiar with the Sugarshack method, that works perfectly, but you just don't do the paper towels/cardstock tricks. But you don't need to anyways.


I thought sugarshack's method is for crusting buttercream, do you think it will work with Smbc too?


Just reread what I wrote. icon_wink.gif

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