Couldn't Get Icing Smooth?

Decorating By Price Updated 24 Jan 2006 , 5:32pm by cakemommy

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Price Posted 22 Jan 2006 , 6:56pm
post #1 of 45

I just finished this cake to take for a co-workers birthday tomorrow. It seems no matter what I tried, I couldn't get the icing as smooth as I wanted it. I tried the hot spatula method, and also paper towel. Is it possible I let the icing beat for too long and got too much air in it?

Please give your honest opinions on the cake. I learn something new with each cake I make and your suggestions and comments are very helpful.
LL

44 replies
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ge978 Posted 22 Jan 2006 , 8:21pm
post #2 of 45

I'm terrible with smoothing cakes, so I can't help you there. I think you did a great job on yours...looks very smooth and clean to me. Great Job!

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Cakeman66 Posted 22 Jan 2006 , 8:48pm
post #3 of 45

It's really just a matter of practicing, with the hot spatula. I tried the towel deal, and never liked it. The hot spatula and lots or practice in my opinion is the way to go. Don't be afraid to stick the cake, If you have the room, in the freezer to setup again, if you aren't happy with the job you've done.

As for whpping too much air into the icing, yes it's possible, but I prefer to whip more air into it. FOR ME, that works best when getting a smooth top or sides.

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Price Posted 23 Jan 2006 , 2:05am
post #4 of 45

I'm sure practice is a big part of it. Unfortunately I don't get as much practice as I should. It's only my husband and I at home and if I practiced as much as I should, we would both be as big as a barn! icon_lol.gif

I do have a birthday and baby shower coming up in February. Can't wait to have the opportunity to play!

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SheilaF Posted 23 Jan 2006 , 2:36am
post #5 of 45

LOL. I'm the same way with "I can't wait to have the opportunity to play". I love to decorate and make all these treats, but I sure can't eat them all! word is getting out though, so I've been getting requests from people I know through scouts and other activities my kids are involved in. I use wax paper and a spatula over that to smooth the frosting after it crusts. Works pretty good for me.

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auntiecake Posted 23 Jan 2006 , 2:50am
post #6 of 45

If you beat your icing at a high speed, just turn down the speed for a couple minutes before you finish and it will take some of the air out. Also if you stir it w/a spoon before you frost it will be easier. Hope this helps. Otherwise the spatuala and hot water sparingly is probably the best! I think it looks good in the picture!!!!
Good Luck! auntiecake

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poppie Posted 23 Jan 2006 , 2:51am
post #7 of 45

Can anyone tell how you do the hot spatula thing.

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2cakes Posted 23 Jan 2006 , 2:59am
post #8 of 45
Quote:
Originally Posted by poppie

Can anyone tell how you do the hot spatula thing.




I put the spatula in a can of hot water and then wipe the spatula with paper towel or clean kitchen towel. Hope this helps, but maybe there is someone on this forum that might have another idea. icon_smile.gif

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chaptlps Posted 23 Jan 2006 , 3:02am
post #9 of 45

here's another tip to go along with the "hot spatula" trick. Make sure that you clean off your spatula after every swipe (can't think of how else to describe it). It's having that icing on the knife that get's ya into trouble every time. LOL

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tirby Posted 23 Jan 2006 , 10:49pm
post #10 of 45

So many said Freeze the cake for a few miniutes. So I started putting my ice water in a FINE mist sprayer. Works great for me

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cakefairy18 Posted 23 Jan 2006 , 10:53pm
post #11 of 45

I practice by flipping a cake pan upside down and icing it smoothe...that way your only paying for icing...pretty cheap, and low-cal

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Euphoriabakery Posted 23 Jan 2006 , 10:54pm
post #12 of 45

I use a putty scraper, like you get at the hardware store for the sides of the cake. It works really great. I dip that in hot water and it smooths the whole side of the cake in on swipe . Then I use a regular cake spatula for the top.

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auntiecake Posted 23 Jan 2006 , 11:00pm
post #13 of 45

The angled spatulas work great for smoothing the top. I have used the spray mister w/ warm or cold water. It works great just be careful not to get too much water, especially if your icing is colored.

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melony1976 Posted 24 Jan 2006 , 12:03am
post #14 of 45

I do the viva trick and I have had no problems I really love it because its sooo easy I dont have to worry about hot knives or freezing the cake or misting it. I've tried those but I couldn't do it. With Viva I take my paper towel my hand and I'm done. icon_lol.gif

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dky Posted 24 Jan 2006 , 12:14am
post #15 of 45

the paper towel thing has me puzzled... what is it that you all do exactly?

We use the hot spatula method and just like someone else said, very important to wipe clean constantly.

Time is the other factor, you can't rush these things, I want everything done now so never have a smooth finish while my husband sits patiently and takes his time to a perfect finish.

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cakemommy Posted 24 Jan 2006 , 2:19am
post #16 of 45

I have used every technique described except for a putty spatula! I'll have to go get one of those little buggers tomorrow! Does it work on round cakes???

Anyway, I was ;getting frustrated with smoothing my icing here a few weeks ago and decided to try wax paper! My goodness.....did that work like a charm. I think it was also a combination of the icing being crusted just right....still shiney but didn't come off on finger when touched! That might work! Every technique takes a lot of practice. I've also used tule. You have to be careful to not crinkle it when you rinse it off every so often when smoothing. Just run it under water and flip it really hard in the air to get the excess water off. I smooth my wedding cakes like this!!!


Amy

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SheilaF Posted 24 Jan 2006 , 3:16am
post #17 of 45

wouldn't the tulle add texture to it? it wouldn't be totally smooth? Sounds like a cool unique idea. I've only ever used the wax paper. Works great for me. Just need to wait till the frosting is crusted a bit.

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cakemommy Posted 24 Jan 2006 , 3:27am
post #18 of 45

The tule is such a fine fine texture! It looks really nice especially if you're going to add other designs like swiss dot or even scroll work!


Amy

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Euphoriabakery Posted 24 Jan 2006 , 3:46am
post #19 of 45

The putty scraper works even better on round cakes. Just place the cake on your turn table. Make sure there is a nice layer of icing. Dip the scraper in hot water and wipe it off. Then place it against the side of your cake with one corner touching the cake board so it is perpendicularthen turn the turntable all the way around while holding the scraper stationary. I think it is the same tool used in the upside down icing method on this site if you want a picture of it.

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Euphoriabakery Posted 24 Jan 2006 , 3:47am
post #20 of 45

It's actually called a spackling knife. Here's the link to the tutorial:
http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html
I don't used the upside down method, but do use the spackling knife for the sides of my cakes.

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dky Posted 24 Jan 2006 , 3:54am
post #21 of 45

wow thats a funny tutorial.... you would think you were on a building site!!!

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Euphoriabakery Posted 24 Jan 2006 , 3:56am
post #22 of 45

I'm telling you, I thought the same thing, but the spackling knife is awesome. It stays sturdy unlike the large spatulars and the sharp corners make it so easy to get a nice smooth side on your cake.

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Euphoriabakery Posted 24 Jan 2006 , 3:57am
post #23 of 45

I used the spackling knife on this cake
LL

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dky Posted 24 Jan 2006 , 4:04am
post #24 of 45

cute cake... I had not seen that one.
Is this buttercream... it looks thinner than normal.
You have done a smooth job but I think an equally smooth job can be accomplished with the various spatulas and hot water, but I will get myself one of those putty things... you just never know when you may need it.

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Euphoriabakery Posted 24 Jan 2006 , 4:08am
post #25 of 45

Yes it was actually my first cake for the Wilton course1 class. It was iced in the Wilton class buttercream. Except I added half butter instead of all crisco. I tried to do the upside down method and could not get the top smooth. It made the frosting bulge a little around the top edge.
And yes you can get it just as smooth with a spatula, it was just so easily done it one swoop with the spackling knife. It took all of 30 seconds to ice the side of the cake.

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dky Posted 24 Jan 2006 , 4:10am
post #26 of 45

good sell. I am going to try it.

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Euphoriabakery Posted 24 Jan 2006 , 4:14am
post #27 of 45

By the way dky, I looked at your cakes, they are just beautiful! I especially love the frangipani birthday cake, what amazing flowers!

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melony1976 Posted 24 Jan 2006 , 4:20am
post #28 of 45
Quote:
Originally Posted by dky

the paper towel thing has me puzzled... what is it that you all do exactly?




what I do is once the cake is frosted I let the buttercream crust for like 15 minuets. I then comeback to the cake with a Viva paper towel place it on top and in a circular motion I take my hand and rub the cake till its smooth. then I do the sides take a look at it and if still needs to be smoother I rub some more.

I also like that you can use a paper towel that has a pattern on it and transfer it onto the cake. My volkswagon cake has a pattern on it and the customer thought that was so cool.

I hope that gives you a better idea.

Melony

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dky Posted 24 Jan 2006 , 4:23am
post #29 of 45

very interesting idea.. who would have thought

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Loucinda Posted 24 Jan 2006 , 4:30am
post #30 of 45

I use the viva paper towel trick also....works like a charm for me.

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