i'm a newbie as you can see, and i always get caught up smoothing icing. it will take me at least an hour sometimes longer. it gets very frustrating and even more with every cake i do. is this something that comes with time and practice or is the some sort of technique used. i've tried the hot water on my spatula and it helps but not enough.
I have used saran wrap to smooth out lines and such after I let the cake sit for a bit (or even refrigerate for a little bit if you're in a hurry).
I tried the upside down technique, overall easy to do except I used the all-shortening icing and parchment paper didn't peel off easily because I didn't have any room in the freezer (as the directions had indicated). However, my sides still came out nicer and more crisp...I will try with the half shortening-half butter recipe icing next time.
In my opinion, a lot to do with smooth icing IS time and practice!
However, until you have more time and practice...make sure to smooth your icing before it has a chance to crust over. Also, the spatula and hot water does work. The water does not have to be hot though. Just make sure you wipe your blade down to get off any icing stuck to your spatula, I wipe mine on the icing bowl. The more icing you have built up on your spatula's blade the more it will drag as you pull it across the cake's surface. Also, use a very light touch when you are doing the final smoothing, dipping the spatula in water and shaking off the excess, don't wipe it dry! HTH!
I struggle with this too. I want the icing to be perfect. I used the hot water trick a long time ago and it worked pretty good, but I hated how crusty it made the icing. A great trick I heard about on here is the Viva paper towel method. I read it a few times and always kept it in the back of my brain. I even managed to purchase some Viva paper towels. But I didn't try it for quite a while. Then, finally I did and it's awesome. Works like a charm!! What you have to do is ice your cake, let it crust (use a crusting buttercream), I think I waited for about 1/2 an hour, then lay the Viva paper towel over the top, using a fondant smoother or your hand, press and smooth, pull off the paper towel and Voila!! It's smooth 
I'm still pretty new to this technique so if anyone more experienced may be able to give more advice or correct mine if it's not accurate...
I always smooth my cakes with Viva paper towels and a fondant smoother and it works every time. I usually let my icing sit for about 10 minutes, although I'm sure that this varies depending on your icing recipe.
I have just started using the paper towel method andi have found that any paper towl (as long as you like the print) works for me. MUCH easier than the hot knife method.
Let me ask you smoothers....what do you consider smooth? I have been able to smoth out every bump very nicely but the icing always has tiny (really small) craters that are just part of the texture. Am I spoiled by the look of fondant or am I doing something wrong?
I don't know! I really stink at smoothing buttercream, so I guess I just go with it. When I do a buttercream cake, I decided to take on the Cupcake Cafe (I adore their cakes on their website) philosophy, and make it look like a delicious swirl of icing you can really put your fork into. If I want smooth, I am going to use fondant or rolled buttercream...I've accepted the defeat!! 
Good point rvallee! You have to use a crusting icing to use the paper towel trick. I don't use a crusting icing so I ice the cake, get it pretty smooth then put the cake in the freezer for 15-20 min then smooth it out again. I usually only have to do that twice and it works great!! I never had much luck with the hot knife method or misting the cake with water then smoothing. Good luck and practice, practice!
dori
Viva is the only paper towel i've found that does not have a design that will imprint onto your cake.
p.s.-I also bought a spackling tool at Wal-Mart (thanks bjfranco for the suggestion!!) and it works great to help smooth and get the sides even. I have to work very hard not to have a wider base because of the angle that I hold my hand!!! Practice, dodibug, practice!!
talk to the cake?? pleople already think I'm from another planet for wanting to make things from scratch ..wait until they see me talking to the cake!!! LOLOLO
i'm a newbie as you can see, and i always get caught up smoothing icing. it will take me at least an hour sometimes longer. it gets very frustrating and even more with every cake i do. is this something that comes with time and practice or is the some sort of technique used. i've tried the hot water on my spatula and it helps but not enough.
I am also new to cake decorating and I have tried all three methods, paper towel, hot water spatula, freezing my top, but also I do the parchement paper method. I let my BC crust and do the parchement paper with my hand or fondant smoother and I found that it works.
What you need to do is practice and find the one method that works for you. I still don't get it as smooth as I want it but I am getting there.
I know it's not much help..... but practice makes perfect.
Sylvie
I too talk to my cake. But I doubt that it is with the same kindness as Dale uses. It is more like "Piece of ----" or "Son of a ----"! or "I am so sick of this ----ing cake"! They usually start cooperating after that. The down side to that is when my 4 year old comes in (whom I thought was well out of earshot) and asks why I am using bad words. Then I feel really bad. So maybe Dale should share some of his conversations that have done the trick on a strong-willed cake.
Let me ask you smoothers....what do you consider smooth? I have been able to smoth out every bump very nicely but the icing always has tiny (really small) craters that are just part of the texture. Am I spoiled by the look of fondant or am I doing something wrong?
adven68, I've had this problem (the tiny craters) before too and I read somewhere that it's because there is too much air in the icing. This happens when it is whipped too long. The longer you mix it, more air bubbles incorporate into the icing and they are what cause the craters. I try to mix it for a shorter amount of time and this does reduce the amount of air bubbles/craters. If you want a very light and fluffy texture to your icing, you will have to whip it longer, but if you're going for the smooth look, stop mixing it as soon as it's smooth. This works for me.
I too talk to my cake. But I doubt that it is with the same kindness as Dale uses. It is more like "Piece of ----" or "Son of a ----"! or "I am so sick of this ----ing cake"! They usually start cooperating after that. The down side to that is when my 4 year old comes in (whom I thought was well out of earshot) and asks why I am using bad words. Then I feel really bad. So maybe Dale should share some of his conversations that have done the trick on a strong-willed cake.
...and I thought I was the only one who whispered (yelled) these sweet nothings at my cakes! 
As for the little craters in my icing...I've learned to not sweat the small stuff! ...I have enough problems in my life without adding one more!
I still have a hard time getting my icing (crusting buttercream) just right, but when I finaaaally discovered that my icing was way to stiff and I added just a little more water, boy it turned out great. It does take some practice but you'll get it.
justcakn
Most of the talking to my cakes earns a "sailor rating" which is way past "R."
I tried singing George Michael, Boy George, Queen, etc. to my cakes...but the cakes would always turn out way to sweet for some reason.
Tried Prince once or twice..but could never figure out what flavor the cake was or how to pronounce the name of the frosting.
I even tried singing "Pass the Dutchie", but, like the group that sang it...it turned out to be a one cake wonder.
So I figured..perhaps country music was the way to go. Bad move. My dog died from salmonella after being hit by a train hauling bad eggs and my cake left me for a cheap box mix.
So...it's back to Frank Sinatra...best voice on the earth. Cakes come out nice and smooth now. Velvety.
As for whipping...welll..I say whip it...Whip it good! (Love that song).
OH my Gosh!!!!!!!! Every time there is a post from Dale I am ROTFL!!!!!!!! Love your posts Dale...oh yeah and about the icing I love my VIVA....won't let anyone touch them, everyone else gets to use the OTHER paper towels. And I too whisper wonderful sweet everythings to my cakes...usually my DH has to rescue them! LOL
Re: crusting bc, I use 1/2 butter, 1/2 shortening and it doesn't seem to crust very well. Does anyone else have this problem? The papertowel tends to stick and pull up icing.
I always listen to George Michael when I decorate. I'm an 80's gal!
Thanks,
Julie
Dale...I don't know what your day job is but I bet you keep your co-workers in hysterics!!
I swear by the fondant smoother....I am VERY picky when I comes to getting my icing smooth. After the icing crusts over, just take the fondant smoother and "buff" away all the imperfections!
Hello All, I'm new to the site and I am so happy to have found people like me.
Dodibug, I too love Rick Springfield. Maybe I need to start singing to my cakes and talking "nicely" to them. Usually I'm like that guy in Psycho when he goes to stab Janet Leigh in the shower. It takes every ounce of my being not to pound my fist (except once I lost it figuratively and literally) into it. I just get so frustrated and impatient because my cake doesn't look right to me when I ice it.
I'll have to try ALL of you guys' methods of smoothing.
Dale, I'm trying, I'm trying.
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