I was viewing some of the many pics on here and admire and am inspired by the technique and artistry that you all have. I just have one question, how do you get your BC so smooth? Is it a certain recipe? Anything you can tell me would be GREATLY appreciated!!
Thanks
Alicia
I use a simple half crisco/half butter recipe. One thing I've found that really helps is if you beat your icing on low speed just until it's combined. If you whip it on a high speed it gets lots of air bubbles in it and it will be very hard to make the cake look smooth.
wax paper and a fondant smoother. I put the wax paper up to the cake after it crusts over and smooth it with the fondant smoother, then pull the wax paper away. I hear a lot of people have good luck with the viva paper towels instead of wax paper too (since they have no image/texture on them) but I have not tried them yet.
I always had trouble getting my frosting smooth until I came across the threads here talking about using viva. I love it. I use the wilton recipe BC and it crusts great to use with the viva.
Italian Meringue Buttercream gives a really smooth finish, but it doesn't hold up very well in warm weather, in the piping bag etc.
IMBC doesn't crust, though, so you can't use the Viva method.
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