I tried Toba Garrett's french vanilla BC on a cake today and just wondered what all of you who use SMBC and IMBC (and others) do to smooth your icing so well. I am comfortable with crusting BC, but wanted your hints to smooth this type. Thanks!
i put water in a microwave safe cup and heat til it boils. i use two cake spatulas. one is in the water staying hot while i'm using the other one. i dip, shake off the excess and smooth. then i rotate with the other knife.
So is the knife still kind of damp when you use it? Or does it matter?
No, you have to wipe the spatula until dry.