Comments

JaneK Says... 7 years ago

this is just awesome ...you did a wonderful job on it!!! The last thing I do when icing with SMBC is do a final clean-up of the top edge with a clean, small scraper...one very light swipe inwards then clean your scraper...move around the cake in that way and you will get rid of any little "bits" that have been caused by the side cleanup..the trick is 1 swipe only then clean..a hot dry scraper is helpful..I always do the freezer for 5-10min then scrape. Good for you!!!! :)

edith123 Says... 7 years ago

it looks great! wpuld you mind pm your recipe for SMBC please :) :) :)

Berecca Says... 7 years ago

JaneK, thank you for the tips! :)

day1 Says... 7 years ago

Can you always get your icing this smooth? Are is it the icing? If so, please share the recipe. Thanks!

ShirleyW Says... 7 years ago

Isn't it nice to work with? Goes on easily and smooths like satin. One tip that works for me. After icing and smoothing as much as possible, put it in the freezers for abouut 10 minutes and then smooth again with a barely warm spatula. I heat mine over a stove burner just until warm, not hot because it will melt the icing. It just completely smooths out any little bumps you might find.

Berecca Says... 7 years ago

Oh, thank you so much, Shirley! I appreciate any tips I can get!

Berecca Says... 7 years ago

day1, the recipe is from CC - The Well-d

Berecca Says... 7 years ago

Oops! The Well-Dressed Cake Swiss Meringue Buttercream

FromScratch Says... 7 years ago

And you were asking me about getting it smooth??? :? :P :wink: You do a great job and your egdes look great!

Berecca Says... 7 years ago

Really? Well, I had to play with it for awhile to get it to look like this. I was asking about the bits here and there on the edge - cause I still think your cakes are smoother on the edges! Thank you for the compliment, though!

Berecca Says... 7 years ago

You know, I never thought I was a perfectionist until I started doing cake decorating! Maybe that's the problem!

mrsbink Says... 7 years ago

ummm, wow! So here's a dumb question, does smbc crust and then you use the viva like regular or is this something totally different?

Berecca Says... 7 years ago

It doesn't crust - you put it in the fridge or freezer for a bit, and then you scrape it smooth! Isn't that awesome!!! I love it!

Berecca Says... 7 years ago

It works like that because there is so much butter in it.

nicoles-a-tryin Says... 7 years ago

Gorgeous!! I will def have to look up that recipe...Beautiful!

JenniferMI Says... 7 years ago

Great icing job!!!!!!!!!!!!!

Arenita Says... 7 years ago

How beautiful! I love how smooth it looks.

Arenita Says... 7 years ago

How beautiful! I love how smooth it looks.

leta Says... 7 years ago

Beautiful! I always let my icing thickness come all the way to the outside of the cake board, then I just line up my "bash n chop" scraper with the edge of the board, lay the other edge directly on the turn table then spin. I also like to flavor the icing and use it as filling. The best!


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