with my first bridal shower cake. Had lots of problems with the buttercream. First I put crumb coat on and put in fridge to set. So far so good. Then when I go to put the second coat on the buttercream icing is sooooo thick it is difficult to spread. Thinned it out a little and it was better but I STILL GOT CRUMBS!!!!! 
Also could not get it smooth.Cannot figure out why. I don't think buttercream likes me or wants to be my friend. Also when colouring the buttercream, I did not get the colours the way I want. Anyway, this is the cake and a close up of the wedding dress topper. Please give me your opinions.
Thanks for looking.
Barbara
Did you let the crumb coat come to room temperature before you started icing the final coat. If not condensation may have been your problem. I don't refrigerate my cakes at all just wait about 30 minutes after crumb coating then I ice with no problems.
Did you use shortening or butter based buttercream? I think butter based buttercream (which is what I use), is much more difficult to get perfect because it is softer to work with and has a much lower melting point, and I always put mine in the fridge between coats to make it easier to do! I've finally got the whole smoothing thing down, but it took a lot of paactice and not so good looking cakes (check out my earlier pictures!). I like your dress, is that fondant?
Yes, the icer tip is the best invention ever! I use it ALL the time and NEVER get crumbs!!!
No I did not let it come to room temperature. I thought you had to do it when the icing was still firm from the fridge.
you'll have a much easier time when the icing is room temp
the cake should be chilled but not the icing...
I'd say your icing was probably too thick. Icing and smoothing the cake is BY FAR the most difficult to perfect in my opinion. I have definitley gotten much better, but it is still hard. I also would recommend the icer tip.
edited because I forgot to mention that your topper is very nice!
Something helpful that I was told is that colours tend to darken in BC...so use maybe a bit less colour and wait overnight (if possible) and then check out the colour..
You did a good job with the shape of the dress...looks like someone is wearing it..
Don't stress about the icing..it will come and most of us still have bad buttercream days! ...another tip is if the icing pulls off the cake when you are trying to spread it, it is too thick...thin it out a bit and keep the spatula off your cake surface and only on the icing
HTH
hi barbara
i think you cake and the dress look fab... as for getting the icing smooth i can't either.... i do like to use a spatula dipped in hot water it does help get the bc a little smoother!!
kylie
Love the topper! I concur that the ICING TIP is the "best thing ever"! I do mostly buttercream icing (using shortening instead of butter) and also meringue powder so it will "crust" nicely. Do you use parchment paper (or wax paper) to smooth your icing? I also use paper towels on occasion to give texture to my icing. Sometimes, if I have time I will smooth my icing....wait a little while and smooth and level again. BC I can do....fondant or gumpaste......well...let's just say I'm hoping that "practice makes perfect" or at least PRESENTABLE!! LOL
I think the cake looks good. If the buttercream is too stiff you can put it in a metal bowl and put it over the flame on your stove for a second and then whip. Continue this until it is a soft enough consistency. Just be careful especially when using an all butter base that you don't apply too much heat. Also the whipping will lighten the color slightly too. I use a mix of shortening and butter in my buttercream. But the warming technique is what I use and what I was taught. I also don't wait for the cake to come completely to room temperature just a minute or two. Hope this helps.
OK, icing at room temperature and use the cake icer tip sound like the best way to go. I tried the parchment paper method and it worked a little for the top of the cake but I used a knife dipped in hot water for the sides. It was still a bit uneven but presentable.
Lee15 - gelatin icing is sugarpaste that becomes very hard. Good for decorations that have to stand upright on the cake. It is in the recipes under gelatin icing.
Thanks all.
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