the best way to smooth an icing that does not crust?? I am a firm believer in the viva method, but don't really like soooooooo sweet icings. I've tried the hot spatula and did not have the best success, It took me forever to get it to a point where I could walk away!
does anyone have a really good method for those yummy non-crusting icings?
I use a hot bench scraper. Its essentially a square piece of metal that's curved into a tube at one end to form a handle. (I would recommend finding one that has a wood handle b/c the metal does get hot) Its got square corners so I can drag it along my cake board to get a really crisp corner and provides for better control. I got it at Target on the kitchen gadget wall for about $4. I use the upside down technique for really smooth icing and though my icing's not 100% perfection I can accept how smooth I can get it.
here's the upside down method.
http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html
I don't know if it works on a non-crusting bc. but one way that I smooth some of my cakes down when I am in a hurry: Just after I ice them I spritz them down with some water and then just drag my spatula over it. That is how they did it in one of the bakeries that I worked in and I could not believe how easy it was. She told me that it is because water and grease don't mix so when you spray the icing down with water and drag your spatula over it, the grease just flattens down with it. Just a note though, let it dry before decorating I have had icing slide off before haha
Quote by @%username% on %date%
%body%