Swiss Meringue Or Buttercream For Smoothest Finish?????

Decorating By GARY Updated 1 May 2009 , 7:13pm by cylstrial

GARY Cake Central Cake Decorator Profile
GARY Posted 1 May 2009 , 5:32pm
post #1 of 2

Hi...I've tried so many techniques for trying to get a smooth finish. Does anyone know of a foolproof recipe for getting the smoothest finish that also taste awesome. I was thinking about trying swiss meringue....would this be better than a buttercream for a wedding style smoothness? Thanks for your help!!

1 reply
cylstrial Cake Central Cake Decorator Profile
cylstrial Posted 1 May 2009 , 7:13pm
post #2 of 2

I know Martha Stewart/Wendy Kromer use SMBC and IMBC for a buttercream cake. There's always look gorgeous. Mine don't come out quite as smooth as I would like...but close enough. And it tastes delicious!

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