Has anyone seen Missyek 's cakes? They are BEAUTIFUL and she was sooo kind to give me her tips on getting smooth frosting. She gave me her permission to copy and paste her reply to my PM question!

<quote>Aw shucks, thnk you!! I get some what anal with my smoothing in that I probably spend way too much time on it. All I do is use the icer tip to ice, then smooth with a spatula and after that, I use a plastic bowl scraper to smooth out the sides--you really need a turntable in order for that to work. It is pretty much the same method of smoothing that is used in the Upside Down Icing technique--the part that uses the sapckling knife. Once I get it as smooth as I can that way, I let the icing crust for a bit, then use a Viva paper towel and smooth with my hands first to really iron out any marks or imperfections left over from the initial smoothing. When I use my hands with the Viva, I tend to leave a lot of indents from my fingers, but that is okay cause I fix that after I completely mess around with the icing with my hands and Viva. So, when I am done, I get out my Fondant smoothers and use those with the Viva and those iron out all the indents I put in with my hands and fingers. And that is all I do. I hope that helps you and thank you again for your kind comments!
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Thanks for sharing!