I don't understand this!!! I can not frost a cake in simple BC!!! Why???? I feel soo frustrated! I have tryed three times to take a class, and every time it gets cancelled! Does anyone know of anywhere besides Michaels or JoAnns to take class? I have been trying to learn everything on my own from books, and this site and I can't do the basic frost a cake!!! I can do fondant(I even made mmf, and it came out good!) and I can do novelty cakes with the star tip, but I just can't frost a cake! I tried the viva thing too! Please, any suggestions?

Don't worry, I feel the same way. I can't get the frosting smooth. The viva method did not work for me either. What seems to help alittle for me is to spray mist the cake with tap water and smooth it then. It helps better than trying the usual way. Do you have the 789 big tip? That works pretty good to get a good amount on the cake, and not overdo it with just slapping on the icing with a knife or spoon. I can't wait to be an expert on smoothing a cake. LOL. It just makes a cake so much beautiful. Also, if you are using a crusting buttercream, (fyi:they say to first coat it with a crumb coat-it just makes things easier like no crumbs in the icing and to make a cake smoother) first smooth it as much as you can with the spatula knife, then let it crust for 15 min in fridge and then take it out of fridge and smooth it with the viva towel either smoothing it on top with your hand or fondant smoother than use 1 piece of computer paper and smooth it again with your hand smoothing it with the computer paper. That's the way Sharon here does it-her name here on CC is sugarshack. Check out her cakes, GOSH they are smooth as can be. Perfect! Good luck! ~Josie

me too...i even have "bubbles" on my bc

I took my classes at an adult ed center. Check your area.

my problem is that I hate the texture that the viva method puts on the cake. sometimes you just want it to be completly smooth. It took me forever but I figured out my own way! I bought some thin linen napkins and I iron one flat and use it to smooth my cakes and they don't leave any texture. before that I tried parchment paper and waxed paper but the frosting would always ended up sticking. Maybe that will help. Good Luck
Jackie

I would try using the big icing tip. I love it. It gets the icing on so evenly.

As for the bubbles, I've gathered from this site that it comes from whipping or beating your BC at too high a speed. They're air bubbles. Make sure you mix it on the lowest setting. (At least that's what I do )

I like to use the large icing tip...if I don't have it handy, I just throw a bunch of icing on....and I end up with half of it back in the bowl.

One problem I had....don't know if you're having it or not....but I would make it so hard for me to do. I would over-analyze it, think about it too much...therefor makeing it impossible for me to do. Finally, I lightened up and I couldn't believe my eyes...I'd easily iced a cake!

Just keep practicing and Good Luck!!!

I had the same problem everytime I signed up for a class it got cancelled. I found a cake shop that offered classes, I have taken the beginner and am now in the advanced, but they are not Wilton, she used Wilton stuff and also other brands. I think from what I have heard from a friend on here that she is teaching us very different things thatn Wilton. So get a phone book and look up cake shops and call and see if any of those offer classes. And hang in there with getting a smooth cake, it takes time like evyerone has said, and its just seems to be doing it a lot and all of a sudden you've got it. My teacher showed us to just use a bag with the coupler to lay the icing on the sides of the cake, it seemed to work fine, kinda like the icing tip except not as wide. I just went and bought a 12 inch and 6 inch drywall trowel, so I can make one pass without having to go back. Good Luck.

We had classes at our local YWCA one time. check with them.

Definately crumb coat. I have also found that you cannot skimp on the icing. Use ALOT and just put it back in the bowl after you take it off (make sure there aren't any crumbs in it). I am just getting to where I can ice my cakes smooth. Keep trying and you will get it.

I don't get a textured finish with viva either. They are so smooth people think that they're fondant. I don't wait more than 5 minutes or so before using the viva though, and I never put the cake in the refrigerator to do it. (you can see the finish on most of my cakes in my pics - all of them were finished with the viva method - except the fondant ones!) I think it just takes practice too.

I don't get a textured finish with viva either. They are so smooth people think that they're fondant. I don't wait more than 5 minutes or so before using the viva though, and I never put the cake in the refrigerator to do it. (you can see the finish on most of my cakes in my pics - all of them were finished with the viva method - except the fondant ones!) I think it just takes practice too.

I took my course at a hobby lobby in my area. There were only 2 people lin the class so it might be a while until I get to take course 2 and 3. Anyhow, the warm water on the spatula worked best for me but my cakes still didn't come out prefectly smooth. I guess it takes alot of practice.

I think my main problem is getting the icing consistancy right. I need a no fail recipe for each consistancy.

Ashley

I will definately have to say that if you don't have the "ICING TIP" and you are having trouble icing your cakes.....GO GET ONE!!!!!!!! It will be well worth your money!

I was having trouble icing my cakes, then I went and bought a 16" featherweight bag and an icing tip, it made it som much easier, and best of all it keeps the crumbs out...YEAH!!!!!

Thank all of you at Cake Central who have helped me along..

P.S. FYI....I just got my cake dummies from Dallas Foam and they are so much cheaper than purchasing them from stores around here, I can't wait to start using them and building my portfolio of pictures for people to look at when ordering cakes!