I've been a lurker for quite some time and I know you all have a lot of great tips to offer. I am fairly new to decorating but have experimented with ganache, regular butter cream, SMBC and a few others here and there.
My question is how do you get such sharp edges on SMBC cakes? I'm assuming the upside down method won't work because it's not crusting. I haven't seen any tutorials specific to the non-crusting icings.
Thanks for all of your help!
Falafelcat - I highly recommend Surgarshacks Buttercream DVD while the recipe is not the same her tips and techniques are invaluable!
I use the upside method on IMBC/SMBC all the time. Just stick it in the fridge for half hour or so after your've covered it to get nice and hard, flip it back over, peel the paper off and wha-laa...perfectly smooth and sharp edges.
Here is a link to a tutorial I made: http://sugarsweetcakesandtreats.blogspot.com/2011/01/baptism-cake.html
upside down method definitely works as just the way angelfood said, but with SMBC it's pretty easy to get crisp corners without it too. It doesn't pull like ABC can.
I've used both methods for smoothing SMBC - upside down vs. freezing/scraping with a bench scraper. Both work equally well for SMBC. Sometimes I use upside down, but lately I've gotten lazy and just freeze and scrape with a bench scraper (while spinning the cake on a turn table).