I'm fairly new to cake making, i've just done some for my family and not customers. Now i've been asked to make some cakes for other people and i want it to be perfect. I have to mak a easter bonnet cake and i need to know how th smooth the icing to make it flawless. Can you give me any tips to make it perfect.

Try the directions in this link, it works great http://www.cakecentral.com/article83-Quick--Easy-Smooth-Icing-Using-a-Roller-Melvira-Method.html Just be sure to use crusting buttercream

Use a Viva brand paper towel...

Place the paper towel on the icing after it has slightly crusted over and rub out all of the imperfections.

i use the roller method found on here from a great CC member. It's called the Melvira method and i just love it. You can find the complete instruction on CC. HOpe that helps!

Welcome to CC !!!
the Melvira method is my favorite!! I have also used computer paper ( in the same way as paper toweling) and of course the old standby of warming your spatula in hot water and running it across the crusted butercream.

also a bench scraper or smoothing tool for wallpaper helps with the sides
also-a turntable which allows you to smoothly turn the cake is a big help

Thanks for asking this question. I'm new to cake decorating too and I'm having a heck of a time getting a smooth surface!!

Welcome to both amyclary3 and kidsnurse! I noticed this was a first post for both of you=) Jen

Thanks for asking this question, I'm new to cake decorating too and I'm having a heck of a time getting smooth surfaces!!

i personally like to use a spritz bottle with hot water and spray the cake and the spatula lightly.

I noticed that everyone mentions 'crusting buttercream'. I make my own frosting/icing, so what do you add to make crusting buttercream? I'm thinking this may be my problem, as I have a hard time getting smooth surfaces even using Viva towels or parchment (see my jungle cake picture... ergh ). Thanks!

crusting depends on the shorting/sugar ratio. what recipe are you using? Mine is 2lbs of powdered sugar to about 1-1/3 cups of Crisco.

I have had SO many comments on how smooth my icing is (someone actually asked if it was fondant and I almost started to cry with joy!!) I use the Buttercream Dream recipe from this site and the Melvira Method~~~best things I have learned from this wonderful site!

I actually use butter as opposed to shortening (for taste). I use the 8 cups of sugar to 2 sticks of buter. Is this oo much? Too little? Should I use shortening instead? Thank you all for your tips!! I will try the melvira method, but I'll tell ya- it scares the p**p out of me to think of running a roller across my cake... . I can just imagine the disaster...

Here's a Smooth Cake thread:

http://forum.cakecentral.com/cake-decorating-ftopict-81391-.html

Another one:

http://forum.cakecentral.com/cake-decorating-ftopict-82411-.html

HTH

Does anyone know of a non-patterned paper towel (like VIVA) on sale in the UK as I can only seem to find patterened ones over here and would love to try the paper towel smoothing method.

Cheers in advance

When I took the Wilton class, the teacher showed us to do it with parchment paper. I have used the Viva paper towels and parchment paper, and both come out very smooth.