hello,
I have a couple questions.
#1 Lately the Buttercream that I make (very yummy) seems to be gritty, almost dry-like, so it's not smooth looking. what do I do. Am I not putting in enough milk while I'm whipping it or should I add glycerin or dissolve my powdered sugar.? I love the flavor, but it's just not smooth.
#2 Can anyone direct me to cake templates, like a Paisley Print.
Thanks

Re icing"
Post your recipe so we can tell what might be the problem. One thing you mention is 'whipping' it. You don't whip icing....it is mixed on a medium speed so as not to incorporate bubbles.

The Whimsical Bakehouse buttercream, IMBC, SMBC, and FBC are four examples of whipped buttercreams.