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!!
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!