Gotta try it!!

When I made my last cake for the Wilton course it wasn't as smooth as the teacher thought it should be. She asked me to bring the cake to the sink so I did. Got to the sink, handed to her & she started dripping warm water on the cake! I was shocked & thought the cake was going to be ruined for sure! Guess what? She got that cake so smooth I couldn't believe it. She said it's a method she calls bathing. She gave my cake a bath!!!!!! ohhh how clean it was! I haven't bathed my cakes yet but I have used the hot water spatual tip that calidawn gave. It works pretty good! So has anyone else bathed their cakes before?

I leave the water on my spatula, so I guess it's about the same thing. I know most people tell you to wipe it off, but I don't. Sometimes I shake it, but usually no.

i agree with cali4dawn, the water HAS to be very, very hot. i boil enough water to fill a pitcher...like one you would use for kool-ade, or lemonade.
i tried a glass-big mistake!! i went to pick it up and boy did i regret it! one thing that you have to do when smoothing a cake is, do it lightly, and quickly. the more you play around with it, the more trouble you'll have. this is something that you have to practice!!! no, it's not a gift from above, we are all gifted at cake-decorating... but it's a gift that we get better at the more we use it!!

Do you dry the spatula off first, or use it wet?

wow! i didn't know there was a name for it. bathing huh, well, i guess that's what i've been doing. my mother-in-law taught me that trick, but i never knew it had a name to it. as long as the water is very hot and you don't wipe off your spatula completely, and you do it quickly, you'll get a smooth finish all the time.

Hi,

I live and die by this recipe. No matter what mistakes I make, creases I leave, or holes I've created by a dropped piping bag; I can buff them out with Viva. The icing tastes a bit sweet and doesn't have any butter in it (so I guess it's technically decorator's icing and not buttercream) but it smooths like you wouldn't believe. I swear!

Decorator's Buttercream

1 Cup Water
2 tsp Other Flavour (like almond - this is optional)
2 tsp Clear Vanilla
2 tsp Clear Butter
(Note***The 1 cup of water includes the flavourings. Add the flavourings to the measuring cup then fill with water to the 1 cup line.)
3 Cups High-Ratio Shortening (you can use Crisco but it doesn't taste as nice...smooths just as well though)
1/4 tsp Salt
2 Tablespoons Meringue Powder
2 Tablespoons Corn Starch
2 Tablespoons Flour
4 Lbs Powdered Sugar

Add wet ingredients to mixing bowl and then dry ingredients; only adding half of the powdered sugar. Mix Well. Add remaining powdered sugar and beat until smooth. Be sure to keep icing covered to avoid crusting. After icing the cake, let a crust form (wait about 5-10 minutes) then you can smooth with the paper towel (must be Viva-no print). If the icing sticks to the paper towel, let it sit until it forms a crust on top before smoothing.

This is a HUGE recipe (nearly fills a 5 qt Kitchen Aid mixing bowl)...good for a wedding cake. I've cut it in half and it will cover a full sheet cake.

I know you may be thinking that it's just another recipe but try it...you won't be sorry,
Suzanne M.

Thanks Suzy~ Your recipe sounds like the faux fondant recipe but more ingredients. I'll have to try it~

It actually isn't MY recipe...just the one I use regularly. I originally got it from a lady at the Wilton site and have been using it ever since. Unfortunately, I can't remember her name.

Didn't want to steal her credit...it was posted in a public forum though,
Suzanne M.