Hot Knife Trick - Did I Do Something Wrong?
Decorating By ozcake Updated 1 Oct 2006 , 2:20pm by ozcake
Hi everyone,
I have been told previously that you can use a hot knife to help smooth a non crusting buttercream but when I tried it it seemed to affect the colour and my icing looked streaky and patchy - was I doing something wrong or does this trick only work on white icing?
TIA
just to add to Shirleyw...It is very important to wipe your knife clean after every pass otherwise it may be uneven and splotchy. also hold your knife slightly angled out toward you, (not flat against the cake) as you smooth it. (hope that made sense).
I always boil some water and put it in a deep enough container for my spatula. I leave it in there to get real hot to start, and then wipe it off before I ice, then back in the container and wipe again. if you don't wipe it your cake will get wet and splotchy. I have also used a fine mister to spray the cake lightly. I then use a bench scraper to smooth the sides ad a spat for the top. It doesn't take too long for the cake to re-crust, as long as you don't put alot of water on it.
yes I did dry it in between - it almost seemed as if it was the heat that was affecting the colour because it basically went streaky when I touched it with the hot spatula but I guess if you guys have done it without the colour problems then that can't be it.
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