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icing a cake to a smooth finish - Page 4

post #46 of 48
Actually, the only time I ever use a dam is if I am using a fresh fruit filling or curd.
post #47 of 48
Quote:
Originally Posted by _Jamie_

I just plain don't color my SMBC. If I ever do, I'll get the cocoa butter colors.



Me too. I keep the base color white because I have to smooth that frosting with a hot spatula/scraper. I also prefer white cakes simply for aesthetics and because I don't like the artificial look of colored frosting.

Color comes in through the accents and decorations. They can take vivid colors, even Americolor gels. I color them a day before using because it seems to me colors develop slower with IMBC/SMBC.
Formerly The Casual Kitchen. Just here for cake
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Formerly The Casual Kitchen. Just here for cake
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post #48 of 48
Like Jamie, I am also an advocate of meringue buttercreams. The taste and ingredients of IMBC and SMBC are basically the same it's just the methods of making it are different. I used to make SMBC more then I switch to IMBC but can't really remember why I did the switch. Just love the taste of it. And smoothing is such a breeze. I use a spackle tool to smooth the sides. I made a tutorial using this technique here
http://www.make-fabulous-cakes.com/icing-a-cake.html. It shows how to fill and frost the cake. Hope this helps!
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