How do I achieve the professional smoothness of bc at home? I have tried two layers with an ofset spatula, but never seem to get an even texture. I always have "strokes" no matter what I do. Please help me! I am tired of covering my cakes in stars to hide the bad bc job. 
Have you tried a misting bottle and spread it with a spatula???? I usually use the misting bottle...sometimes, mine doesnt come out perfect, but I least try!
Betty
Try more frosting, make it thick and always use a hot dry spatula. I keep a skillet of simmering water on the stove to dip my spatula in, dry it on a cloth and then smooth. Also you can try putting the cake in the freezer for a few minutes to firm the icing up. It takes ALOT of practice. We all have our days with smoothing.
MSLOU has the best way, as far as I'm concerned. A hot Spatuala that's been dipped in simple hot water, and either just shaken to get most of the water off, or used with a towel to get all the water off. a hot spatula will always smooth the buttercream. Then stick it in the freezer to firm up.
Ah yes, smoothing a cake...this topic comes up so frequently! 
My personal favourite is using paper towels, particularly Viva as it has no pattern. You let your icng crust just a bit and then lay the paper towels on and smooth away. Works great to help get sharp corners as well.
I did start out using the hot spatula method however I found that I could see every swipe of the spatula as it 'melted' the icing. It actually changed the colour! Worked okay with white icing but if it was blue, green or even chocolate, forget it. So Viva became a lifesaver!
Another option is to use the "paper towel" method. After your icing crusts, take a paper towel (Viva is the best brand since it has no pattern,) and gently lay it on your cake. Smooth with your hand, moving the paper towel as needed. This method works for me! 
Hamie and tripletmom, we must have all been typing at the same time!
My main comment is...stop with only a few swipes. The more you work it, the worse it gets! 
You might need a longer spatula to reach all the way across the cake. If mine is really bad, I use parchment and my hands or a rolling pin....GENTLY! Be sure it has crusted some.
Barefoot Contessa makes a good point--make sure you're starting with a smooth crumb coat first! This makes things SO much easier! I too swear by the Viva paper towel.
I use all the tricks - First I crumb coat with either a thin coat of icing and or an aproicot glaze - once that is set I put a ton of icing on the cake and start the "taking off" process. Smooth it all over the top and let it fall down the sides then smooth the sides taking off excess as you go - this also helps control the crumbs. It is much easier to take off the icing then to put it back on the holes. After I have all the icing on, I use a hot dryspatula to smooth it the best I can - that is a great tip about the water on the stove - I must try it - I usually just get my tap water has hot as possible and put it ina big cup but I tend to have to change water every so often as it cools. Then I take my paper towel and fondant smoother and go to work. I have had really good success with this method. It took me along time at first but now I am getting much faster.....HTH!
I use all the tricks - First I crumb coat with either a thin coat of icing and or an aproicot glaze - once that is set I put a ton of icing on the cake and start the "taking off" process. Smooth it all over the top and let it fall down the sides then smooth the sides taking off excess as you go - this also helps control the crumbs. It is much easier to take off the icing then to put it back on the holes. After I have all the icing on, I use a hot dryspatula to smooth it the best I can - that is a great tip about the water on the stove - I must try it - I usually just get my tap water has hot as possible and put it ina big cup but I tend to have to change water every so often as it cools. Then I take my paper towel and fondant smoother and go to work. I have had really good success with this method. It took me along time at first but now I am getting much faster.....HTH!
I started using both the hot spatula method first, and then I do the paper towel trick. It really works amazingly well.
I went to Wal-Mart and bought a set of 3 plastic putty knives of different sizes. I usually ice my cake and then I run the spatula over the icing to smooth it before it crusts. I get it almost perfectly smooth with the exception of a few lines or seams. I then let it crust and I take the Viva papertowel and smooth out these lines. My prefered method!
You could also use the upside-down method shown here on CC. I also like that method. That's where I got the putty knife idea.
It takes practice, no matter what method you use.
A while back I read here at CC about the viva paper towel method. Wow.....loved it. Great tip. I also make the icing that i frost my cakes with a little thiner than the icing I use to decorate. I put one coat on the cake, let crust and smooth with viva. Works every time....thanks CC.
Thankyou so much for your ideas. I am definately tring the spatula and the Viva. I have heard of crusting bc but have never tried it. Any fail-safe recipes?
Thankyou so much for your ideas. I am definately tring the spatula and the Viva. I have heard of crusting bc but have never tried it. Any fail-safe recipes?
I was fighting with my icing, you know one of those days nothing goes right.. my husband said ohhh it is just like the plastering I do and I got out a drywall spatula and in one swoop had the icing almost perfect then used parchment paper to finish. I usually just use a spatula but my husband showed me that if I held it at a 30 degree angle it worked alot better. I let the icing crust about 10 mins before I use the paper. If the paper stick it hasn't crusted. I guess I have been lucky with most of my cakes as I work at it until it is perfect. We always tend to be harder on ourselves. The recipie that I use is 1cup shortening, 1 teaspoon flavouring, 2 tablespoons of milk or water, 1 lb of icing sugar, 1 tablespoon meringue powder and a pinch of salt(it takes some of the sweetness out of it)....for icing a cake a thinner icing is better and I add and additional 2 tablespoons of water.
I noticed if I didn't thin my icing it would pull away from the cake but with the thinner icing it was like a dream.. Hope this helps.
I was just coming to post again about using the putty thing also..My cake supply sells the plastic putty knives in different sizes and they have a slight taper at the end..I use that for my sides and what a difference..it ices smooth in almost 1 shot then i go back and smooth a little more...they're super inexpensive also so a great investment to make icing the sides so much easier
Thankyou.
What sizes spatula should i get (from home depot/walmart)
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