I made SMBC for the second time yesterday. The first time I made it and smoothed it, it turned out lovely. I couldnt exactly remember how I did it. Yesterday I used a hot scaper and it seemed like I was pulling the buttercream off of hte cake and it was melting too much. What is the best procedure? Do you chill it before smoothing it? Do you use hot knife or no?
Yes, chill it first. Use a hot spatula or whatever you prefer. Don't press too hard and move swifty across the cake. That's my method anyway.
So maryann, you scrape it when it is pretty cold then?
Is the SMBC supposed to have little airbubbles in it until it is smoothed out? The first time I made it I was worried that there was so much air in it but when I smoothed it was fine. So the second time I didnt worry, but it seems there were still a few bubbles this time. I think I did a few things differently the 2nd time around and I am not sure what made the difference.
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