Mikel79 Posted 8 Jul 2012 , 8:11pm
post #1 of 10

Hi Cakers!

I made a Dummy cake this weekend because it has been 10 months since I made one. I was afraid I forgot how to make them! =)

In any case I accidentally stumbled on something that I think might help me in the future. When I ice a cake I ice it the Sharon Zambito method. When I go to take the extra icing off the top of the cake with an angled spatula I normally dry it with a paper towel (after dipping it in hot water) before touching the cake.

Well this time, I was just in a rush to get it done; I did NOT dry the spatula. I kept it wet with water. To my surprise it left the top of the cake so smooth instead of leaving spatula marks like it normally does me on the outer edge.

I then spritz the entire cake, sides and all with water and smoothed it out with paper towels and was amazed how much this helped my cake.

I was wondering if anyone else does this with a Real cake. The cake I made this weekend was a Styrofoam dummy that I iced and decorated.

Here is the cake:

http://cakecentral.com/gallery/2363416/black-and-white

Success stories, tips are appreciated.

9 replies
nancyg Posted 8 Jul 2012 , 8:35pm
post #2 of 10

Wow, sounds great has anyone else tried it????

Jeep_girl816 Posted 8 Jul 2012 , 8:47pm
post #3 of 10

I've never sprayed my entire cake but I never wipe off my wet spatula. I just run it under HOT water, give it a shake and smooth away, works great, especially on meringue based butter-creams.

Mikel79 Posted 9 Jul 2012 , 10:16am
post #4 of 10
Quote:
Originally Posted by Jeep_girl816

I've never sprayed my entire cake but I never wipe off my wet spatula. I just run it under HOT water, give it a shake and smooth away, works great, especially on meringue based butter-creams.




Thanks!

CraftyCassie Posted 10 Jul 2012 , 3:54pm
post #5 of 10

I remember my mom dipping her butterknife (she only did our birthday cakes - nothing professional) in hot water and smoothing the homemade decorating icing. I never saw her spritz the cake with water.

I saw a video online where the woman took a VIVA papertowel, layed it over the cake and smoothed it with a cake smoother. This was done with BC icing. I tried it and LOVED THE RESULTS. I had to be careful and let it "crust over" first or it stuck to the papertowel in places.

ddaigle Posted 10 Jul 2012 , 4:28pm
post #6 of 10

It's the only way I ice cakes. Smoother result than viva--and much quicker.

icer101 Posted 10 Jul 2012 , 4:34pm
post #7 of 10

Yes, i have a cake friend(great decorator) worked in a bakery. That is exactly how she does her b/c cakes.

kimkake Posted 10 Jul 2012 , 4:41pm
post #8 of 10

Now I'm intrigued....Mikel79 - didn't the paper towel stick to the wet cake? I also use Sharon's buttercream and always do her method - but if the cake was ever slightly wet it would stick.
Thanks for the tips!!

Baker_Rose Posted 10 Jul 2012 , 4:57pm
post #9 of 10

Yup, that's how I was taught to smooth a buttercream cake. Boiling hot water, shake the excess off and then just smooth the surface. You can get a wonderful, smooth appearance.

Years ago everyone was coming into work wanting fondant cakes. My boss would NOT allow me to use fondant, so I got REALLY good at smoothing the buttercream and rolling the top edge to appear like fondant.

I've never understood the whole paper towel method. I like creamy buttercream, not "crusting". Crusting to me means crunchy, not smooth and creamy. Plus it's so much faster to just smooth with a spatula, but it takes practice in the beginning.

Mikel79 Posted 11 Jul 2012 , 12:40am
post #10 of 10
Quote:
Originally Posted by kimkake

Now I'm intrigued....Mikel79 - didn't the paper towel stick to the wet cake? I also use Sharon's buttercream and always do her method - but if the cake was ever slightly wet it would stick.
Thanks for the tips!!





It really wouldn't stick to the paper towel, but it would stick to the computer paper. I had to let it crust up some more before finishing up with the paper.

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