Help With Frosting!

Decorating By ChefMindi Updated 24 Apr 2007 , 5:12pm by playingwithsugar

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ChefMindi Posted 24 Apr 2007 , 2:51pm
post #1 of 4

I have just recently started working more on cakes and I am not a huge fan of the taste of fondant. I know that it usually turns out looking smoother and nicer over all, at least in my experience. My question is if anyone hase tips on how to make my cake look smoother without using fondant. I prefer a butter cream, but it never turns out as nice. All suggestions would be greatly appreciated. Also, I have issues with my cakes being to moist and tending to crumble a lot. Thanks in advance! icon_biggrin.gif

3 replies
monizcel Cake Central Cake Decorator Profile
monizcel Posted 24 Apr 2007 , 4:59pm
post #2 of 4

You can use a crusting buttercream and use the "faux fondant" method or Melvira's roller method.

There are many links in CC to these 2 smoothing methods and I believe a couple of articles about them as well.

dogluvr Cake Central Cake Decorator Profile
dogluvr Posted 24 Apr 2007 , 5:05pm
post #3 of 4

or you can use the rolled buttercream method. It is more of a buttercream flavor with the look of fondant. I believe there are a few recipes on this site.

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playingwithsugar Posted 24 Apr 2007 , 5:12pm
post #4 of 4

Try the hot knife method. Dip your offset spatula in very hot water, then wipe the water off. The heat of the knife will smooth out your icing. This works really well with non-crusting icings, like SMBC, IMBC, FBC.

Theresa icon_smile.gif

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