I've tried the hot spatula technique to smooth my bc and all it did was drag the fondant and make it look terrible. So what's the trick I'm missing? Do you keep a pot of boiling water beside you, dip, wipe, and smooth? I used my metal cake icing spatula, is that the correct one?

My hubby had the idea they should have an electric spatula just for this purpose, I think he's right!

Did you try this on a fondant covered cake?!?!?!

I was thinking that was the case, but I wasn't sure. I think you'd benefit from getting a Sugarshack video; Perfecting The Art of Buttercream. Changed the whole way I put my cakes together once I watched that! I don't use American style buttercream, but the basics are the same. Seeing it for yourself will clear up any confusion you might have.

You tube : search "How to smooth a cake " there is a good one by serious cakes and many more.

I use a bench scraper, keep the boiling water next to me, dip for several seconds, wipe, scrape for maybe 1/5 turn, & repeat. I second the suggestion of the Sugarshack video!

I've only had luck using that method with ganache or on a well chilled and crusted cake.

I let spatula sit in the hot water a few seconds, tap off excess(not wipe)water and smooth...I love this method.

I keep a crock pot (set to high) full of boiling water next to me on the counter.

I am going to have to get that video now! I am terrible at the hot knife technique (I can do it with ganache, but it takes me hours with buttercream)

I smooth my smbc/ganache this way too, but in stead of using hot water and having to wipe the spatula...I have my gas burner on the lowest setting and run the scraper/spatula through the flame...it's very quick and it works well for me .

What type of buttercream are you using? I use SMBC and to smooth it I use a variation of the "hot knife" technique... I don't heat the knife! I let my icing set up hard in the fridge and then use a bench scraper/spatula to scrape the surface smooth, kind of like shaving off the bumps and ridges... This way the buttercream doesn't discolor from the heat. To keep from dragging the buttercream, make sure to clean your utensil often, and use firm pressure at an angle!

Here is a video, you can just skip past the "icing your cake" part at the beginning...