???? Sounds edible to me....
Everything you ever wanted to know about buttercream - Page 39
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The best tip I learned about buttercream icing was how to ice and smooth. Using the icing tip to place icing on the cake, then using a long smoothing spatula to even the icing out. After letting it sit for about 10-15 minutes, I then use VIVA paper towels to smooth the icing out. I get great results with this, even if I have to patch and repair when I am setting up a wedding cake. This could be another good section on buttercream.....how to patch and repair. I can't wait to read all the tips!
It depends on the Buttercream that you are using, you need a Crusting buttercream to use the Viva towel method. Sounds like you aren't using a crusting buttercream.
Charge either. 12", 8" 6 round. Is there a site that give you the steps to on making cake to putting it together? Thx for your help:-)
Make sure cake is completely thawed trying to carving it that's just my opinion others might tell you that its easier to carve while its still alittle frozen. You can also buy topsy turvy pans that cook the cake in the shapes that you need them making it a lot easier to do , but they are expensive to buy. Anyways if you are carving your cakes carve the bottom on like its suppose to be than put the fondant on it smooth all out and do everything needed to get it ready for second layer on the cake. Continue doing these steps until cake is done , decorate cake as you wish. I'm gonna get a video off utube for you to watch on doing s topsy turvy cake ill post that in a different post.
Here's a viedo on how to do a topsy turvy cake. They are harder to do than what you think they are.
I too use the Viva paper towel method to smooth my icing. I've tried the spatula dipped in hot water; I've tried spraying the cake with a fine mist of water to smooth, but the only method that I find to be tried and true is the Viva paper towel method. It smoothes the cake so much better to me. You can also use the paper towel method to round your top edges of your cakes some to get more of a contour look to your cakes. To me, it almost has a fondant appearance if smoothed well.
I Have recently joined this site and LOVE IT!! I do have a question, has anyone made any of these recipes by hand, as I do not have a stand mixer and the small hand mixers keep burning out. Any Suggestions. I would like to try and wonder how bakers mixed ( how long, what utensils etc) before all of the electronic gadgets/ tools.