Well, I tried icing my first cake for my Wilton Class I and it didn't go quite as well as i expected. Four problems....
(1) Cakes came out of pan perfectly and were done by toothpick check, but the bottom one began crumbling when I iced it. Was it not done?
(2) How do you get the edges smooth with icing when you are trying to get a smooth finish? If I put on more icing, it wasn't smooth.
(3) Do all cakes need to be leveled or if your eye sees that they are level out of the pan, are you okay? If you level, does that end go down on the cardboard before icing the middle and placing the other layer on top?
(4) How do you get the whole cake smooth? I have heard about a paper towel technique but don't know what it is.
Sorry for the multiple questions. I guess I got confused and my instructor at my first class really just sent us out with "bring back an iced cake for next week" after we sat and watched her ice it with out much direction.
1. Do not get discouraged if you don't get it right the first few tries! I still have some days when I can not get it smooth.
2. Try sticking your layers in the freezer for 5-10 minutes to harden them a little before frosting.
3. Do a light coat of frosting around your cake to "crumb coat", that means the crumbs will stick in that icing. I then put this in the fridge for a few minutes for it to crust over.
4. Now you can do your frosting so that no crumbs show. I use the spatula dipped in very hot water for this.Go around the cake with 1 motion while turning the cake on your turntable. After you smooth it the best you can using this method. I let the cake crust over again and use the Viva papertowel method by placing the papertowel on the cake and lightly smoothing it with your hand.
Hope this helps some!
Hey alip ~ that's impressive! I'm proud of you! 
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