Can you get super smooth and sharp edges with SMBC?

Decorating By nancylee61 Updated 29 Apr 2014 , 9:24pm by nancylee61

nancylee61 Posted 1 Mar 2014 , 1:34am
post #1 of 51

AHi, I was having trouble getting my cake covered and smooth last week, and someone referred me to Edna de la Cruz. I watched her video and asked her if you could do what she did without using Crisco, (as I just use butter or SMBC due to my own taste and also, all natural, mostly organic is going to be my niche.) She was kind enough to respond but since my question so worded horribly and i hadnt specified that it was the shortening I don't like, she said you have to use shortening and since she hates Crisco too, she uses that high ratio one. Well, that is even more out of my ballpark, but since I was a dolt and asked the wrong question, I didn't want to ask her again.

So can you get sharp edges and super smooth surfaces with SMBC? Thanks from the Dolt! Nancy

50 replies
enga Posted 1 Mar 2014 , 1:41am
post #2 of 51

Here is a video to show you how. I use the same method, love SMBC. There is another lady I like that uses a blow torch,lol. Cant seem to find hers.

nancylee61 Posted 1 Mar 2014 , 1:45am
post #3 of 51

AThank you! I have a blowtorch!!

morganchampagne Posted 1 Mar 2014 , 1:51am
post #4 of 51

AUpside down method. Look [IMG][/IMG]

And that's before I did any touch ups. If a klutz like me can do it I know anybody can lol

nancylee61 Posted 1 Mar 2014 , 1:56am
post #5 of 51

AI'm not understanding how to do that! If its iside-down, how do I do the top?? :)

cazza1 Posted 1 Mar 2014 , 1:59am
post #6 of 51

Nancy there is a tutorial on the upside down method on the main page of CC at the moment.

cazza1 Posted 1 Mar 2014 , 2:00am
post #7 of 51

Or type upside down frosting into the CC search bar if it is not coming up for you.

enga Posted 1 Mar 2014 , 2:03am
post #8 of 51

Hey Nancy all this time I never knew that Jennifer, the lady on the video was a CC member.


And here she is, with her blow torch.


Thanks Jennifer!

morganchampagne Posted 1 Mar 2014 , 2:04am
post #9 of 51

AIf I try to explain it won't make sense lol. Google it jessicakes has an awesome video tutorials

AZCouture Posted 1 Mar 2014 , 2:33am
post #10 of 51

ANicely done Morgan! (I assume it's Morgan?) ;-)

AZCouture Posted 1 Mar 2014 , 3:20am
post #11 of 51

AActually, smbc and similar icings can get nicer edges than shortening based stuff. Ganache is easiest of course, but the good butter based meringue icings are the next easiest to achieve those results with.

nancylee61 Posted 1 Mar 2014 , 3:37am
post #12 of 51

AI'm so glad I can do this! I wasn't going to give up my SMBC recipe, discovered from here and made with great help from CC members!

Now I am off to,see the blow torch lady!! Yay!!

Thank you, all, Nancy

AZCouture Posted 1 Mar 2014 , 3:46am
post #13 of 51

AOh yeah, it's a dream to work with. I made American BC I think a total of two times and once I discovered the joys of smbc and ganache...never messed with ABC again.

morganchampagne Posted 2 Mar 2014 , 10:14pm
post #14 of 51

AYes it is AZ! Haha thanks!

lcubed83 Posted 3 Mar 2014 , 12:54am
post #15 of 51

This is my first weekend with SMBC and upside-down icing also!  Love it- the edge was great!  Next experiment is ganche.

morganchampagne Posted 3 Mar 2014 , 1:26am
post #16 of 51

ASo easy and simple. I love it. Really moves it along when you have alot to do in one weekend

didavista Posted 3 Mar 2014 , 1:39am
post #17 of 51

AWhen you guys smooth chilled smbc with warm scraper or spatula how do you avoid the discoloration of the icing? Every time I do this my buttercream turns really yellowy.

didavista Posted 4 Mar 2014 , 12:32am
post #19 of 51

ASorry maybe I asked that wrong, I know how to smooth it... Every time I chill smbc then put a heated up scraper or spatula to it, it turns the butter in the buttercream reallly yellow or streaky. Is there a trick to stop that. ?

morganchampagne Posted 6 Mar 2014 , 7:48pm
post #20 of 51

AOnly thing I can think of is make sure the spatula is completely dry before you put it to the cake. Wipe it off really good

Rosie93095 Posted 25 Mar 2014 , 3:33pm
post #22 of 51

Jennifer, do you chill before you "scrape and carve away"?:smile:

AZCouture Posted 25 Mar 2014 , 3:39pm
post #23 of 51


Original message sent by FromScratchSF

You are breaking the emulsion by applying heat, that's why it's turning yellow.  There is no need to heat your spatula or scraper, just scrape and carve away!


FromScratchSF Posted 25 Mar 2014 , 4:19pm
post #24 of 51
Rosie93095 Posted 25 Mar 2014 , 5:24pm
post #25 of 51

Thanks, I also have done it with a hot scraper and it "marbled" like didavista said hers did.

Rosie93095 Posted 28 Apr 2014 , 8:19pm
post #26 of 51

I AM SO EXCITED! I finally got over my SMBC fears and chilled and scraped away to a perfect finish on 2 cakes this weekend.

Thanks so much for the tips:grin:

FioreCakes Posted 28 Apr 2014 , 8:25pm
post #27 of 51

Rosie-- so you chilled the cake, and immediately scraped with a room temperature scraper (no heat added)?

AZCouture Posted 28 Apr 2014 , 8:38pm
post #28 of 51


I haven't had a fondant free order in quite awhile, so I was pretty stoked to have THREE this weekend. Here's the first one. I did hot knife this one, usually I don't but wanted a super smooth surface.

Rosie93095 Posted 28 Apr 2014 , 8:41pm
post #29 of 51

Beautiful cake! I am in love with SMBC now!

Rosie93095 Posted 28 Apr 2014 , 8:42pm
post #30 of 51

Yes, Fiorecakes- it worked just right for me. I only had to fill a couple of small divots with more icing, chill and smooth again.

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