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Help smooth my buttercream!

post #1 of 17
Thread Starter 
Hi everyone,

I am just now getting time to practice my daughter's wedding cake (2 weeks to the wedding!). For some reason I can not get my buttercream smooth. Does anyone have a great recipe that works better then mine? Advice for smoothing? I am trying the paper towel method, but it doesn't get as smooth as I would like. Are there any secrets you could share with me? Also, are there directions anywhere to make corset laces on the back side of 2 tiers of the cake? My daughters dress has a corset, and she would like that incorporated into the cake. Thanks in advance for your help!
post #2 of 17
Well it's hard to tell if I have a better BC recipe than yours since you didn't post it. Use a bench scraper to smooth and then try a small foam paint roller to go over it after it's crusted. As for the laces buy a clay extruder.

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If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply
post #3 of 17
First, make sure your icing is thin enough. Mine is the consistency of stiff whipped cream. If it's too stiff you will have a hard time smoothing it. I put on twice as much as I need, then starting at the back (with your free hand on the turntable), pull a bench scraper around the sides until you reach your starting point. Your bench scraper hand should stay steady against the cake, with your turntable hand doing all the work. It takes some practice but you can do it. I don't use a roller or paper towel on mine. Sometimes I will run my scraper under hot water but I don't do that very often.
post #4 of 17
Thread Starter 
Thank you! Carmijok, I am getting a clay extruder tomorrow! I will also try the roller. AnnieCahill, Make sure the icing is THIN enough? I always thought it should be stiffer. Will thin icing hold up gumpaste lace? Can I do brush embroidery on it?
Does anyone happen to live near Rochester, MN? I would so love some help with this cake! I know it will be fine - I'm just getting nervous since it is for my daughter, and I want it perfect! Thanks, again.
post #5 of 17
HI, maybe this will help you also. I think she a c/cer


http://cupadeecakes.blogspot.com/2010/11/how-do-i-get-my-cakes-smooth.html
post #6 of 17
post #7 of 17
Yes, you don't want it TOO stiff, because otherwise you can pull up crumbs and it can be very difficult to spread. One thing I do is use hot cream to thin. The heat makes it thin enough to work with and then firms back up after the cake sits for a while.

I wish I could help you but I am on the east coast!
post #8 of 17
I love the freezer method. Put one coat on then place the cake in the freezer for 15 minutes, remove and heat your offset spatula under hot tap water and smooth. Repeat this procedure as many times as it takes.
post #9 of 17
check out Minnesota ICES, I am not sure just who the rep is but she/he could tell you if there was any one near you. I know there used to be several wonderful decorators near Rochester,
post #10 of 17
One thing I don't see already mentioned: Are you making a big enough batch of icing that it fills your mixer bowl? Are the beaters covered w/icing? Are you mixing it long enough? Some recipes (and people) say to mix only for a minute or 2 but I have found if you let that mixer run on low speed for up to 10 minutes you will have a much smoother icing w/o bubbles!
Here is a *great!* icing recipe: http://cakecentral.com/recipe/2-icing
Do try it icon_smile.gif
post #11 of 17
Love all these ideas and reminders! icon_biggrin.gif
post #12 of 17
I use my long spatula and dip it in very hot water wipe then smooth, after multiple times it does get perfectly smooth, I do this before it has crusted icon_smile.gif
post #13 of 17
high ratio shortening is a plus and helps a tremendous amount!
post #14 of 17
Quote:
Originally Posted by icer101

HI, maybe this will help you also. I think she a c/cer


http://cupadeecakes.blogspot.com/2010/11/how-do-i-get-my-cakes-smooth.html



Thanks for posting my link, and by all mean, I am definitely a CC'er! icon_smile.gif I will add that my method uses a non-crusting buttercream, which is a little harder to work with, but it tastes amazing and I can get it ice rink smooth!
post #15 of 17
I'm a LAZY caker so what I do is spritz my cake with water then smooth with the spatula.
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