Can anyone advise me how to get a smooth finish to a cake. On all the cakes I've made you can see where the 2 cakes are joined with buttercream. Also I cover the cake with buttercream in order to stick fondant to it but it is never smooth and always shows the crumbs of the cake. Please help?
AIve been having a mare with this aswell, tried crusting buttercream that gasnt crusted, trying white ganache again this week, apparently if you can make it right it sets up hard and acts as a barrier so the line where the cakes join cant be seen.
ATo avoid the dreaded filling bulge your cake needs to settle. Fill it then cover in plastic wrap and then wait(overnight is best). If you're in a bit of a rush you can put something heavy on top (like a ceramic tile) to speed up the process(there's no set time but I usually wait at least 3 hours).
Original message sent by Embles
Ive been having a mare with this aswell, tried crusting buttercream that gasnt crusted, trying white ganache again this week, apparently if you can make it right it sets up hard and acts as a barrier so the line where the cakes join cant be seen.
If you're using crisco your icing won't crust well. Use high ratio shortening; or at least use shortening that has trans fats. You'll see a world of difference!
I agree on letting the cake settle....but I don't put anything on top. I make sure my dam is piped on the inside of the cake...crumb coat...and put in frig overnight. Period. That's it. No seams...no bulges. I also completely ice the cake before putting on fondant...more becuase peeps here don't like fondant and plan on peeling it off. My way ensures they will still have a "butter cream" cake to eat.
Thanks for your replies. I've got another one to make tonight so I will try your suggestions. I think my buttercream is too thick as well so will try to thin it a bit so it spreads easier. Thanks again