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Best way to smooth buttercream icing - Page 2

post #16 of 23

I use exactly the same materials as in the publication come alive towel method, and it has been always softly, I think you need to practice or warm up the spatula more ...

 

Are you using Viva towels exactly?

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post #17 of 23

hey! this is the post!

http://cakecentral.com/a/perfectly-smooth-buttercream-icing

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post #18 of 23

I am in Australia so have to use wax paper. Viva paper here is not smooth.

 

But I will try again by the method here in the link you have given me. Thanks heaps.

 

I havent been doing like how its mentioned here. 

 

Thanks heaps :)

post #19 of 23

Ok!

Regards, and let me know if it works!

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post #20 of 23

Sorry if you mentioned this Pritinash, but just to be sure - you ARE using an american style buttercream? Your picture kinda looks like a meringue buttercream and I don't want you to drive yourself crazy trying to towel-method a meringue buttercream. They are two ENTIRELY different beasts! 

 

Smoothing any meringue buttercream requires overapplication and subsequent removal of frosting with a sharp straight tool, whether bench scraper, metal ruler, t-square, or putty knife, and it just takes a lot of practice. American buttercream is more about manipulation of the surface, whether with plastic wrap, viva, wax paper, or fondant smoothers. Just making sure . . .

post #21 of 23

Hi Sadiep, I use half butter half crisco with Icing mixture (not icing sugar). It is not a meringue buttercream. Wonder if the icing mixture could be the issue? 

post #22 of 23

I agree with Sadiep on overapplication. I'm in Australia and only use SMBC not American crusting buttercream.  To get it smoother I put one layer of SMBC on the cake, roughly smooth it, put it in the freezer for 20 mins to firm up then put a second coat on quite thickly. Then use a metal scraper (bench scraper will do) and firmly scrape off excess.  Get a bowl of boiling water and your bench scraper/metal scraper, dip the edge you are using on the cake into the boiling water for a few seconds, touch it onto the surface of a clean cloth to take off excess water.  The heat of the metal is going to smooth your cake, not the water and smoothly run it around the edge of your cake.  Repeat the dipping in boiling water/cloth process over and over around your cake and do similar on the top.  The rim is the hardest thing to get right.   Looking at your cake I don't think you are applying enough pressure while you are scraping off the excess.  If you scrape firmly there won't be any hollows in your buttercream. Oh and then practice, practice, practice.

post #23 of 23
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