I am using Buttercream icing and cannot figure out hoe not to get air holes when smoothing! I have used the Viba method and that works great for smoothing but you can still see the holes/imperfections-I know it won't get totally smooth like fondant-but some of the photos I see here are so smooth- can anyone help me? THANX! 
I always use the paddle attachment instead of the whip when I do my frosting. I notice a BIG difference. Not as much air gets in the frosting, so not as many air bubbles =)
On occasion, I use a spray bottle with hot water and put a very light mist of water on the icing and then run my spatula (that has been dipped in hot water) over it. BE CAREFUL not to put too much water as the icing will stay wet for a long time and then once dried, it will crack. Be sure to wait until the icing completely dries before decorating or your colors might bleed. [/u][/b]
Here's an experiment to try. If you have a food processor, try using it to mix a batch of bc. Because the blades are horizontal, they incorporate very little air into the batter. If the holes dissappear, you will know that was your problem, and you will have a way to make the bc without having to worry about mixing it too long.
The draw back will be that incorporated air increases the volume of the batter, so you may need to make more than when you make it in a mixer.
"Perfectly smooth" is way overrated....... LOL I find alternatives at every opportunity: basketweave, sotas, cornelli lace, swirlies with the spatula, FLOWERS....edible images....LOL whatever I can find to cover it up!!!! And I've learned that minute imperfections shrink a little as the bc crusts. AND....I've looked at some hot shot decorators' stuff and they certainly aren't losing any sleep over imperfect BC. For perfect~ do fondant!!!!!!!!!! Wow.....I feel better now.
what kind of BC are you using...
i was using crusting BC and i find that really difficult to smoothe...and it takes forever...
now i use the WBH recipe, it's non custing but i can slap it on and smoothe it beautifully in almost half the time...it's amazing!
"Perfectly smooth" is way overrated....... LOL I find alternatives at every opportunity: basketweave, sotas, cornelli lace, swirlies with the spatula, FLOWERS....edible images....LOL whatever I can find to cover it up!!!! And I've learned that minute imperfections shrink a little as the bc crusts. AND....I've looked at some hot shot decorators' stuff and they certainly aren't losing any sleep over imperfect BC. For perfect~ do fondant!!!!!!!!!! Wow.....I feel better now.
I think I'm starting to agree. I've only tried to smooth a cake a few times, but it is so frustrating when you can't get it perfectly smooth, even with the faux fondant recipe. I gave up and piped "grass" on my most recent cake. I can't wait to take a class and learn basketweave, sotas and all the rest.
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