Depends on the type of frosting you are using. With crusting buttercream some genius on this site suggested a sponge covered paint roller. I think this is worth a Nobel prize. For non crusting, I feel it is very recipe dependant. My chocolate sour cream is meant to look "rough/swirly", IMBC and SMBC frost smooth when cooled and then touched up with a hot spatula.
Practice, Practice, Practice. With that being said, I don't like the spackled look on a cake. I prefer a ridge over the look of drywall.
I have been decorating for 10 years and have just now been satisfied with getting a cake smooth. Like was said before, practice, practice. I start with a warm spatula and do the best I can, and then finish up with the Viva method.
I usually use the viva paper towels, but when it's humid I have trouble with my frosting not crusting, and it sticks to the viva. I used to use a wet spatula, but then sometimes the frosting would stay wet, yucko. I am still working on mastering the faux fondant look.
I read somewhere about taking a hair dryer and blowing hot air over the frosting to warm it and help it smooth out, but I've never tried that one. Sounds kind of kooky to me! But hey, whatever works!
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