When I Don't Use A Crusting Buttercream...
Decorating By CakeInfatuation Updated 27 Mar 2009 , 5:09am by rockysmommy
Let's say I use bettercream instead. It doesn't crust. So how do I ice a cake smooth using this?
I know if I use SMBC or IMBC I can freeze the cake and scrape a perfect edge. If I use regular crusting buttercream, I can use viva or parchment to smooth... but when it doesn't crust and it doesn't have butter in it to freeze, how do you get a super smooth icing?
Or is this one of those things where there really isn't a technique, just lots of practice???
Thanks guys!
practise, and use a tool that is wider then the area your trying to smooth and do it in one swoop, that will take alot of practise.
hi, i do believe that Thanh Thanh on this site. uses this bettercream mostly.. her cakes are beautiful.. when i use it. i am pleased with the outcome.. just use wide scraper and keep turntable turning .. and yes, practice... and if you p/m thanh thanh, she will gladly help you too. hth
Keep dipping a spatula in a container of HOT HOT water. I also first take a spray bottle of water and spray the area, then take my hot, wet spatula and glide it over the area. The spatula should always glide....if it starts to tug, then respray or get spatula wet again. Always scrape of spatula in between each time. Any icing residue on the spatula will create a tugging effect too. (P.S....Than Than uses buttercream and this technique...I work with her) Deb
The few times I used it (FP vs bettercreme) I found that it smoothed out with no problem. It has more of a whipped cream consistency than icing.
Ice the cake and finish it off with a hot metal instrument (bench scraper or palette knife). You know, dip it in hot water, wipe off and run over cake.
HTH!
Thanks guys!!! Now I have to figure out how to make it chocolate. ha ha ha
(P.S....Than Than uses buttercream and this technique...I work with her) Deb
That must be such a delight. Her work is incredible. I would love the opportunity to train with her, would be a dream come true.
Have a WONDERFUL WEEK.
Robin
IMBC and SMBC....
When I did it in the past I just put the cake in the freezer till the butter in the icing set up. Once it was set up, you can use a straight edge spatula and literally scrape off imperfections leaving a perfectly smooth cake. It's best to use a warm spatula (hot water).
Oh there is a soooooooo much better way to smooth your IMBC than the freezer method! Trust me, I've done both ways. I always chilled mine but was never completely satisfied with the results, especially if I'd colored the icing...the warm spatula technique resulted in streaking or weird color separation. On page 3 of this post, both Antonia74 and ShirleyW offer great tips on smoothing your IMBC. I used Antonia's tips on my most recent IMBC cake (Santa cake in my gallery) and BOY can you tell the difference, compared to my other IMBC cakes. http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=404613&postdays=0&postorder=asc&highlight=imbc&&start=30
Antonia74's method was sooooooo much easier than freezing. You can sort of apply the same techniques to any other non-crusting bc.
Robin......I am in awe everyday of Than Than's work. I am very fortunate and so excited to go to work everyday!
I am so happy for you...one day I would love to meet her.
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