Icing Technique Help

Decorating By momma28 Updated 14 Oct 2011 , 11:42am by momma28

momma28 Posted 13 Oct 2011 , 7:07pm
post #1 of 15

This may seem like a no brainer to some but I always smooth my smbc buttercream cakes. How would I do this. Seems like back of spoon would work better than an offset. Using smbc so nice and smooth with no drag.

Any help would be greatly appreciated. Thank you in advance icon_smile.gif

14 replies
momma28 Posted 13 Oct 2011 , 7:11pm
post #2 of 15

I cant get the pic to post. So sorry icon_sad.gif let me try again

littlestruedel Posted 13 Oct 2011 , 7:36pm
post #4 of 15

To me it looks like they would have used an off set spatula to get that effect.

AnnieCahill Posted 13 Oct 2011 , 7:37pm
post #5 of 15

I have done that technique with an offset spatula. Love it!

momma28 Posted 13 Oct 2011 , 7:48pm
post #6 of 15
Quote:
Originally Posted by AnnieCahill

I have done that technique with an offset spatula. Love it!




Do you ice the entire tier and then go over it with the offset in strokes or do you pipe vertical stripes or ribbons and then go over that with the offset?

Rose_N_Crantz Posted 13 Oct 2011 , 8:13pm
post #7 of 15

Just spread the icing on as you normally would, but then use the tip of the spatula, start at the bottom and just pull up. So easy and I love the effect.

momma28 Posted 13 Oct 2011 , 8:42pm
post #8 of 15
Quote:
Originally Posted by Rose_N_Crantz

Just spread the icing on as you normally would, but then use the tip of the spatula, start at the bottom and just pull up. So easy and I love the effect.




ok one more stupid question. I ice my tiers and then stack after chilled. Wont the texture get damaged at the bottom during sticking? Is there a trick so id doesnt?

doramoreno62 Posted 13 Oct 2011 , 9:03pm
post #9 of 15

I would ice them, stack them, then do the texture on each tier.

AnnieCahill Posted 13 Oct 2011 , 11:07pm
post #10 of 15

I do exactly what Rose does. Ice, then do the texture, then stack. Just like with any other technique, it can be touched up if necessary after the cake is stacked.

I love that technique as well.

momma28 Posted 14 Oct 2011 , 12:23am
post #11 of 15
Quote:
Originally Posted by doramoreno62

I would ice them, stack them, then do the texture on each tier.




I use smbc so I cant do the texture after I stack because I stack them cold once the smbc has firmed up. It wouldnt receive texture then.

Thank you all so much for your help. Cake is all baked, fridays are decorating days plus I have a tasting, AND I have to make my daughters birthday cake for her party Sunday (90 guests) what kind of cake does a 10 yr old whos mom is a cake artist get....a big and detailed one. She designed it and man she has been paying attention LOL

2txmedics Posted 14 Oct 2011 , 3:53am
post #12 of 15

I used a Spoon for mine....

http://cakecentral.com/gallery/1310223

Tails Posted 14 Oct 2011 , 7:00am
post #13 of 15
SScakes Posted 14 Oct 2011 , 7:33am
post #14 of 15

Hi,

I did a cake similar to the one you posted about. I added a thick layer of icing around the sides, smooth that out really well, then I used the back of a teaspoon which I dipped in hot water and just wiped clean to do the indentations as such.

NB : I did all of the cakes like this and then stacked when it was all firmed up.

http://cakecentral.com/gallery/33975

momma28 Posted 14 Oct 2011 , 11:42am
post #15 of 15
Quote:
Originally Posted by Tails

Here's a photo tutorial for that technique!

http://iammommy.typepad.com/i_am_baker/2011/01/cake-decorating-ideas-valentines-day-edition.html

icon_biggrin.gif




Yay what a blessing icon_smile.gif im a very visual person (guess thats why im a cake artist lol) so that was just what I needed. This is going to make my life so much easier today...who would have thunk it, a non smooth buttercream wedding cake icon_smile.gif A first for my business

Thank you all so much for your responses. I am so very grateful icon_smile.gif

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