A problem I continuously have when smoothing buttercream on my cakes is air pockets/dents. I use a metal bench scraper (after chilling the crumb coat) and no matter how much pressure (a little or a lot) I apply while smoothing the buttercream there are lots of air pockets in the frosting. It doesn’t look terrible but it certainly doesn’t look good either. Any tips? I took a picture of one of my cakes before decorating so you can see what I mean.
The problem isn't with your technique, it's with your buttercream. Stir is gently to get a bit of the air out. Or alternatively, put a glob on the bench and use a spatula and work it back and forth until it's smooth (paddling.)
It also helps to warm the bench scraper in hot water, then gently go around the cake.
I do exactly as Sandra suggested. I keep a bowl of hot water by my cake to set the scraper in. Wipe off the water, and smooth it out. I ALWAYS have bubbles in my vanilla icing, and using hot water makes a world of difference for me. When my scraper is hot, it barely takes any pressure to make it smooth.
Please try the buttercream frosting recipe “2of everything “ found in the recipe section of this site It is such a smooth icing you will not have that problem again :)
also if you run the spatula or scraper the opposite direction a lot if not all of the bubbles will disappear
This is a brilliant idea, -K8memphis! Why in the world could I not think of something that simple?!
because most of us just go the one way around and nothing wrong with that :) you so funny!
I've spent way too much time behind an icing spatula hahahaha
you can try going up and down too that works also