I have made many cakes now....I'm still having trouble getting a smooth layered cake. I use the buttercream dream recipe & wait for it to crust about 20 minutes. I've also tried to smooth with parchment paper. It still sticks. Could anyone give me any suggestions for smoothing? thanks so much-Gina
I'm not familiar with Buttercream dream, but have you also tried heating up your spatula with HOT water, wiping it off and running it along the cake?
I have also had trouble with super smooth buttercream finishes and that works wonders. I plan on trying the Viva method "someday" when I gain some patience... and actually allow the frosting to crust.
HTH
I usually use the paper towel method. I have make sure that the buttercream is a little thicker than usual!
How about trying a Viva smooth paper towel, with no decorations on it. That's what I use or wax paper..
Have you tried the Melvira method? It works great.
You need a high density foam roller. After your frosting crusts, you use the roller to smooth the frosting. It worked really well the last 2 cakes I did. I haven't head good luck with the Viva method, I think my hands and just too hot, and I end up having frosting sticking to my paper towel. But the roller works well for me.
Good luck!
I have found that regular computer paper works even better than parchment. I'm also not familiar with buttercream dream, but it sounds like it might not be crusting up.
I use the foam roller method by Melvira. I have great success with it, even with the high humidity here in the deep south.
I would really recommend "perfecting the art of buttercream" sugarshack it is the best investment you will ever make. She will tell you excatly how to do it and it works.
I have my own buttercream recipe and parchment paper and computer paper stick to my icing. After the icing crusts, I use a viva and a fondant smoother and that's worked wonders... also the Sugarshack DVD's are amazing. I felt like I learned SOOO much from her perfecting buttercream dvd. I am not a fan of her icing recipe b/c I don't like the flavor, so don't feel like you need to change your recipe!
I let it crust and then use wax paper/freezer paper and the warmth from my hands...but I'm still searching for methods to get those crisp top edges.
From the cake show in DC this past weekend:
What I learned from the cake show in DC this weekend, is that my buttercream is too stiff! Other technique that I learned -
Ann Heap's (The Pink Cake Box, NJ) technique: She uses 2 massonite cake boards the same size as the cake and a bench scraper with a straight edge that is as tall or taller than the cake. Using the boards as a guide for the scraper, spin the cake while holding the scraper against the boards. It creates the most beautiful edges.
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