How do you frost a cake like this: 
I have tried so hard..... 
but the frosting just squishes out the sides, and sometimes drips, and never hardens, and makes my unfondant cakes look ugly. *Sniffle* Do I need a new spatula? I have 4 already. Oh, what about a better buttercream or apricot recipe, I tried at least 5 recipes. Maybe I should just let a proffesional frost my cakes. *Sigh*
are those cake dummies??? Mine never look like that either. What is the secret???? I'd like to know too!
Your cute! I have the same problem. I have been practicing on getting mine to look like that too. I read in a book called "Wedding Cakes You Can Make" (got it from the library) how to get your icing to look like that. The way she does it is doing a crumb coat and icing it, putting it in the fridge icing it more and taking some off doing it over and over until it looks perfect. I don't know if this makes sense but anyway, maybe your library has a copy. I have a hard time getting the edges clean and crisp too. Still working on that. HTH a little...
Have you tried the icing technique that's listed here on CC? Here's the link to it http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html That may help you
Lazy_Susan
Mine never look like that either, even with the viva method!!
(Hmm....I think that is a cake dummy)But you get the idea. I couldnt frost it like that even if it was a dummy.
I tried that cake crumb method and just ended up making a mess. Crumbs everywhere and in everything. The frosting just wont do right even if I put it in the fridge.
A couple weeks ago someone said that at the Wilton master course they sandpaper their royal icing to get it smooth. 
They do use royal for most of the cakes in the yearbook so it would follow that the cake you're looking at is a dummy, royal iced and sanded until smooth.
Well... first you have to bake a cake with 90 degree angles and sharp edges on it... not possible unless you use cardboard, foam, etc! LOL!! Second, you have to use spackle (or similar non edible material) instead of icing, because spackle doesn't have the air bubbles in it and takes long enough to dry that you can keep smoothing it without 'pulling' at it. Seriously, I hate those pix because they make me feel inferior, but I shouldn't because they are not realistic. Take a look at cakes by famous people like Martha Stewart, etc. they are often a little crooked, and the icing isn't perfect. But they are still gorgeous and amazing to look at! It gives it personality! I think we're ok with what we can do! 
I believe these are cake models, they probably get airbrushed and get great lighting and are also done by experts who have hours to just ice these it's like trying to look like the girls on the magazines when we are just regular people, that's what I keep telling myself to make up for my badly iced cakes but there is always room for improvement. I do want to try the upside down method sometime but sounds too confusing, I tried the viva method at the last minute so it didn't go so well I didn't have much time to let icing crust, good luck to you all and getting smooth icing I will try too!!!!!!!!!!
I agree, is there some course out there on cake levitation or something? LOL... I always wondered that too - I think they must freeze it first!
it's like trying to look like the girls on the magazines
You don't look like that??? I thought we all did!! LOL j/k
Lazy_Susan
Don't take this as bragging because I'm certainly not! But by using the upside down technique mentioned above, along with a crusting buttercream I can get pretty close to that smoothe and some pretty sharp edges. Need to work on not mixing my icing so long though.....still getting a lot of air bubbles.
Keep at it!! And try that upside down tech. It's awesome!
my question is -- how do they place each cake layer perfectly in the middle?? and without their hands touching/ruining the icing if the layer below??
Here's what I do: Cut dowels to size, push all the way down into tier then using tongs pull back up, sprinkle tier with powdered sugar so the tier above won't stick when it's removed for serving, then set your tier. The weight will push the dowels back down and it gives you time to get your fingers out of the way.
Well first it was the can frosting, then the wilton buttercream. Then I tried some ready made stuff I brought online a couple of times, and then back with the can frosting again.
Actually I was more concerned about taste and making sure the lable said buttercream.
I want to try the upside-down method but I foresee messing up on step #7.
I'm no pro, but have collected some techniques from this site and classes I've taken in the past. This is my list of things to do while icing ... may not be anything new, but maybe it'll help a little?
1. Very soft icing
2. Thin crumb coat, let set.
3. GLOB and I mean GLOB on the icing over the crumb coat.
4. So now, you're more REMOVING icing than putting it on as you work around the cake. Smooth as much as possible.
5. Use a metal bench scraper (I actually have a metal plaster knife from the hardware store). Run under very hot water, wipe dry and just barely toutch to the side of the cake while keeping the bottom edge on the cake pad. Grab turntable around the back just behind your bench scraper (like reaching around behind the cake). Turn the cake in one motion if possible to smooth out icing.
6. Step away for a few minutes! It usually looks better when you see it fresh and stop being so critical of yourself!
Regardless of all that, it looks like her hand is actually touching the tier below! It's got to be rock-hard royal on a cake dummies! I hate that!
I have a question for you, you say the icing is bulging out the sides?? Are you piping a dam before icing? Also I get very good results with a good crusting buttercream recipe like the wilton one. A trick is to make sure your cake has the smooth sides and sharp edges first, you can usually acheive this if your cake is dense, and you level it and sometimes trim the sides. You can also improve the smoothness if you use a metal spatula, like a spackle knife or a bench scraper that has been dipped in hot water... also lots and lots of practice... Of course they will never come out exactly like that, but those are probably cake dummies.. but you can get close. Just keep at it, practice makes perfect.
I you have a crumb problem this is what I do. Turn the cake out onto a cooling rack and hold it over the sink and run your hand all around the sides to brush off the crumbs. The crumbs that don't just fall off should roll together and to where you can brush them off. If you level your cake and the crumbs on top will be a problem turn it upside down and ice/fill the smoothe side to the center. Crumb coating means you ice the cake with a thin coat of icing to seal the crumbs so they won't come thru your final layer of icing. Let the cake sit a few minutes to crust (just dry to the touch) or refrigerate 10-15 min to harden the crumb coat. Then finish with the actual icing and decorate.
The cakes pictured look like plaster covered dummies to me. However I'm sure it's possible to get sharp edges like that with icing. But you'll have to practice to get it. I haven't tried the upside down method but plan to very soon.
You can get one stacked tier on another without ruining the bottom tier icing by putting your columns in so they are a few inches above the surface of the lower cake and letting the weight of the cake push it down into the cake. If there'll be something on top of that cake like florwers or topper of another tier you can even push it down more using a dowel thru the top of that cake. As long as you're going to cover the hole it shouldn't matter.
LOL!
Honestly, I wasn't trying to brag (and I realize you're kidding). Just wanted to encourage folks that you can get pretty close to those pics.
Hey! Cool tip on raising the dowls!! I have racked my brain trying to figure out the same thing! I have also used a wide pancake flipper to help set one tier on another but balance sure is tricky!
Well first it was the can frosting, then the wilton buttercream. Then I tried some ready made stuff I brought online a couple of times, and then back with the can frosting again.
Actually I was more concerned about taste and making sure the lable said buttercream.
I want to try the upside-down method but I foresee messing up on step #7.
By can frosting do you mean the Pillsbury, Betty Crocker, Duncan Hines stuff sold next to the cake mixes? If so, I'm not sure any of those would smooth out very well, they seem too sticky to me.
I tried the upside-down method one time. I want to try it again. Just be sure to chill that top piece very well, and chill the whole tier well before pulling off the waxed paper on top.
(Shopping scenario at Home Depot) "Let's see... plywood sheets, T-square, acetelyne torch, bench scraper... looks like I got it all!" "You building an addition?" "No, a wedding cake!"
But honestly... when you started decorating cakes, did you ever think you would need a bench scraper? It's amazing the tools we use for this, and how WELL they work!
by using the upside down technique mentioned above,
Thank you! I Was wondering if anyone saw the post I left about the upside down technique 
http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html
Lazy_Susan
Have you tried using a plastic scraper? i learned that working in walmart's "bakery" of all places (they should call it a "defrostery" since everything comes in frozen!). For all the misery they put me through in the 9 short months i was there, i did learn how to ice cakes smooth and fast, (and i learned how to write on any size cake).
Anyway we iced heavy with a spatula and scraped smooth with the plastic scraper and i could work it scraping from the edge in and get some nice sharp edges.
then there is also the paper towel method for smothing once it crusted or use a combination of methods, its not impossible, just takes practice and patience, but also remember vines and lace cover a multitude of sins! 
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