I'm having trouble getting my buttercream iced cakes to really smooth out. I saw a photo on here that was buttercream and it truly looked like fondant. How do you DO that???
I follow the directions from sugarshack (Sharon Zambito). Let your BC crust. Then lay a viva paper towel (no print) on top of the cake, use your hand and lightly apply pressure to smooth. Then follow that with a fondant smoother, and then finally a clean sheet of compurter paper still using the fondant smoother. HTH
There's an upside down frosting method to look into as well.
thanks mandyloo! I have seen the paper towel method as they showed us this in class YEARS ago... honestly though... the link you gave me looked really smooth but it sure rounded out the edges of the cake. I'm told if you use ganache instead of or on top of buttercream that it gives a nice crisp edge?? Just curious.