Helpppp....I have taken several classes on Wilton decorating and have a small business just for birthday cakes and showers, however I have never received any pointers or suggestions on how to make the buttercream look so smooth. Can someone please help me???

Wildkat

Here's how I like to do it :
http://www.youtube.com/watch?v=iqvL4zhVbE8&feature=channel_page

Until I got Sugarshack's buttercream DVD - http://www.sugaredproductions.com/buttercreamdvd.html (well worth the money, IMO), I used the Melvira Method with great success - http://www.cakecentral.com/article83-quick-easy-smooth-icing-using.html

I still use a combination of the two. Works like a champ!

Ditto what txcupcake said.

There are several techniques and I have used each one of them.
There is a tutorial on here on how to do the melvira method with a paint roller..works great, also the viva paper towels work great.

My best investment was getting sugarshacks dvd on smoothing buttercream and that is the technique I use now.

All techniques work great, you just have to fine the one you like best..

Good luck and PRACTICE, PRACTICE....

I still can't get a square cake smooth...them darn corners kill me...

What paper and tool are you using there? I've only ever used fondant so am clueless about buttercream. Would love to try.

DEFINITELY invest in Sugarshack's DVDs. WELL worth it!!!

Does Sugarshack's technique works with a non-crusting BC like IMBC or SMBC?

Yay! It seems everytime I log on to ask a question, its already being covered, so thanks to Wildkat for starting up this thread.

Thanks for the link to SeriousCakes Youtube videos, Ive watched a couple already! That is what I am trying next. I really stressed over my buttercream on a topsy turvy I did over the weekend and I have a square coming up in March that I hope now will give me no trouble at all. Off to buy some bench scrapers though! I've tried using the Viva method and using my hands, but it makes more sense to scrape it smooth over the paper towel....
Thanks again....

I use Viva towels and something called a razor, I bought it at Target but they stopped selling them. I can't use my hands for the smoothing because they're so hot they melt the frosting

Thanks for that - will look out for one.

Like everyone else said before me: Get Sugarshack's DVD on buttercream techniques. Worth every dime!

You can also use a fondant smoother over the top of a viva paper towel.

Thank you so much for the posts. I have done alot of the cakes over the holidays without the worry of having to smooth...however I have a baby shower coming up that I want to make look smmmmmmoooth, so practice for me I see...ok..here is another ? for the viva paper towel...slightly damp is what I am assuming and I will look up the youtube video and when the $ comes in the sugarshack dvd sounds like a must for me...Thank you so very much!

WildkatzCakes

NO, the viva should be dry. if it gets buttercream on it then you need to get a new clean one out.

ngfcake, it is for crusting buttercreams. but she does use a warm bench scraper like you do for smbc/imbc - you cannot use viva, melvira's or copy paper on a non-crusting bc.

Regarding the amount of pressure you need to use with your hand or fondant smoother over the Viva (I use both), start with the same pressure as if you are rubbing a baby's cheeks and adjust from there.

I spray a light mist of water over the cake and use a cake spatula to smooth it. It works very well, just don't get too much water on the cake or the color will run from any decorations you put on the cake. But I let it dry a little before I finish decoration is.

Ok...dry viva got that and will give it a try but what is the smbc/imbc ...I get the bc is buttercream but sm? im? what is that?

yay i needed this post too! i too am a fondant decorator but have neen asked to do buttercream, i have aquestion though, why do you ise a tube to put the icing on? wouldn't a spatula be quicker? ther is obviously a reason, so i would love to find out

smbc is swiss meringue, imbc is italian meringe butter cream

adatay - using the "tube" to put icing on give you an even layer of icing to work with, putting it on with the spatula only may give you uneven amounts of icing in certain spots and cause a wavy appearance in the finished product

oh ok thanks! thats quite interesting in aus we don't use butterceam as much (due to the tempreature probably) and most decorators use ganache to fill and cover cakes before covering in fondant and we just spatula the ganach on and smooth, that was why i was wondering about the need for the bag, but i suppose the different consistencies require different methods i have seen those wide tubes and have always wondered what you would use them for, now i know!! thanks guys

smbc is swiss meringue, imbc is italian meringe butter cream

Thank you....Boy have I got a lot to learn and a long ways to go......