CC USERS,
Help me please, I am have made a cake w/ Crusting Buttercream. I have iced the cake using a spackling spatula. There are lines everywhere it not smooth anywhere. Then I let the cake sit for almost 30 minutes, so that it would be ready for smoothing. Then I try my hand at it, it is still not as smooth. I feel that there is something I am doing? The only thing that I can think of is maybe I am not putting enough icing for starters. PLEASE HELP
well, i'm not entirely certain what a "spackling spatula" is, but maybe I can help.
it sounds as if you needed a little bit thinner icing to beging with. spread it on plenty thick, then smooth. after you think it's smooth, dip your spatula in boiling water, shake off the excess H2O, and use the hot knife to smooth icing. you will need to dip and smooth multiple times to get it all done. just remember that "crusting buttercream" is supposed to crust, and then when you move the cake, it may crack. perhaps that's your problem.
remember, too, that sometimes in those cake books, what they have used is a royal icing, dried completely and then sanded down until it's perfectly smooth. and this is all done on a styrofoam dummy cake.
try to find a way to use the cracks to your advantage. can they become a portion of your design somehow? good luck
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