Can you always get your icing this smooth? Are is it the icing? If so, please share the recipe. Thanks!

Isn't it nice to work with? Goes on easily and smooths like satin. One tip that works for me. After icing and smoothing as much as possible, put it in the freezers for abouut 10 minutes and then smooth again with a barely warm spatula. I heat mine over a stove burner just until warm, not hot because it will melt the icing. It just completely smooths out any little bumps you might find.

Oh, thank you so much, Shirley! I appreciate any tips I can get!

day1, the recipe is from CC - The Well-d

Oops! The Well-Dressed Cake Swiss Meringue Buttercream

And you were asking me about getting it smooth??? :? :P :wink: You do a great job and your egdes look great!

Really? Well, I had to play with it for awhile to get it to look like this. I was asking about the bits here and there on the edge - cause I still think your cakes are smoother on the edges! Thank you for the compliment, though!

You know, I never thought I was a perfectionist until I started doing cake decorating! Maybe that's the problem!

ummm, wow! So here's a dumb question, does smbc crust and then you use the viva like regular or is this something totally different?

It doesn't crust - you put it in the fridge or freezer for a bit, and then you scrape it smooth! Isn't that awesome!!! I love it!

It works like that because there is so much butter in it.

Gorgeous!! I will def have to look up that recipe...Beautiful!

Great icing job!!!!!!!!!!!!!

this is just awesome ...you did a wonderful job on it!!! The last thing I do when icing with SMBC is do a final clean-up of the top edge with a clean, small scraper...one very light swipe inwards then clean your scraper...move around the cake in that way and you will get rid of any little "bits" that have been caused by the side cleanup..the trick is 1 swipe only then clean..a hot dry scraper is helpful..I always do the freezer for 5-10min then scrape. Good for you!!!! :)

it looks great! wpuld you mind pm your recipe for SMBC please :) :) :)

JaneK, thank you for the tips! :)

How beautiful! I love how smooth it looks.

How beautiful! I love how smooth it looks.

Beautiful! I always let my icing thickness come all the way to the outside of the cake board, then I just line up my "bash n chop" scraper with the edge of the board, lay the other edge directly on the turn table then spin. I also like to flavor the icing and use it as filling. The best!