I've been asked to make a slab cake for 40 people. I usually make a meringue buttercream for my cakes. How do you get MBC smooth? I've seen a lot of slab cakes look amazingly smooth, would that be a crusting bc? I usually dip my blade in hot water and then go over the cake to get it smooth, but I was wondering if there is something else I could do.
People use all kinds of buttercreams for those sheet cakes. You can definitely do it with your meringue buttercream. Get it as smooth as you can with your spatula, then refrigerate it until it is rock hard. Then use a flat bench scraper (you can google it for a picture) and gently scrape off the top layer to remove any spatula marks.
just checked my local stores website and they don't have bench scrapers, where can you buy one?
I got mine at Bed, Bath, & Beyond.