Anyone have this problem? I very rarely do buttercream cakes without fondant, but I am doing one this weekend for my son's birthday. I don't want the cake to show throught the white icing. Should I trim the edges of the cake off?
You have to put a pretty thick layer of buttercream on the cake and then you can remove/smooth off the excess. It takes some practise (I'm still working on it myself) but it can be done.
If I put a thin layer of the buttercream on ( like a crumbcoat but thicker) smooth it out, then let it crust more. Then I add another thicker layer of the buttercream on the cake and ice as I normally would.
Sometimes if I try to put on the icing to thick, the icing is to jiggaly ( I don't think that is a word but it is the only word I can use to explain it) and I have problems. But it do it this way, the cake comes well covered.
When I'm doing buttercream icing; I make sure I crumb coat first, wait a few minutes then put another thick layer of buttercream on and use my spackle to do the rest!!!! HTH