Getting Really Smooth Icing!

Decorating By clarelawry Updated 19 Jan 2007 , 11:20pm by sherry4620

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clarelawry Posted 19 Jan 2007 , 10:47pm
post #1 of 8

What type of icing should i use to get a set, smooth finish? I'm planning to try the upside down icing method, but any other tips on what type of icing would be greatly appreciated!

Thanks! Clare

7 replies
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springlakecake Posted 19 Jan 2007 , 10:53pm
post #2 of 8

I really like the bench scraper tool (or what ever you call it) with the big blade (like 6 inches) I also boil some water and dip it in. I dont completely dry it, but it isnt really really wet either. I am still in the stages of perfecting the smooth icing, but I am getting better. I also use the viva, but only on the top. I can get the sides smoother with the scaper. I cant get the top as smooth yet, therefore I need the viva!

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clarelawry Posted 19 Jan 2007 , 10:57pm
post #3 of 8

Ah thats a good idea...i might see if i can get my hands on one of those in time! Thanks for the help, and good luck with your technique!

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SugarBakerz Posted 19 Jan 2007 , 10:58pm
post #4 of 8

I also use the hot blade method.. once my icing has crusted I get a better result. I have gotten it too wet before and it puts a sheen on the icing, but overall it works.

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whfauscett Posted 19 Jan 2007 , 11:04pm
post #5 of 8

I learned this hint in the Wilton course 1... It helps if you use a spray bottle and mist the cake a couple times with water. Then just continue smoothing the icing. If you go quick with it, then it usually makes the cake look smoother (in my experience). Don't go too fast though.

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ShirleyW Posted 19 Jan 2007 , 11:11pm
post #6 of 8

I use Italian meringue buttercream, it doesn't crust, so you can not use the Viva towel method. But I have used the upsidedown technique and it works quite well, it gives you a nice crisp and smooth top edge. If I ice the standard way I apply with a flexible bladed spatula and smooth with a chocolate scraper. I warm the blade of the scraper in very hot water, wipe dry and hold the blade at an angle to the side of the cake. Try and do as few swipes as possible so you don't have a line where you started and stopped. It works best if you use a turntable when smoothing. Here is the type of chocolate scraper I use, click on the thumbnail to see an enlarged photo.
https://www.kitchenkrafts.com/product.asp?pn=BE1319&bhcd2=1169248023

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mcdonald Posted 19 Jan 2007 , 11:12pm
post #7 of 8

if you do a search under the forum section, there have been several threads about this with lots of tips and advise. I would suggest you do a search for more ideas!!!!

Good Luck!!!
(I am terrible at this computer stuff or I would attach some of the threads for you!!!)

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sherry4620 Posted 19 Jan 2007 , 11:20pm
post #8 of 8

The high density foam paint roller (small ones)are fantastic!

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