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Turtle... here are my smoothing pictures

post #1 of 32
Thread Starter 
This is how I make my cake smooth.

Picture 1: First I boil water. While the water is boiling I make my icing.

Picture 2: using an icer tip, I lay out my icing.

Picture 3 and 4: I pull a spatula from the water and shake hard once, I then smooth my icing only going in one direction. I turn the cake as I need to.

If I'm decorating a round cake, I use a turn table.

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post #2 of 32
Thread Starter 
Picture 1 and 2: Continue smoothing tops and sides in this manner switching spatulas every couple of swipes.

This whole process takes less than 5 minutes.

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post #3 of 32
This was very helpful! Thank you, I always have trouble icing my cakes.
post #4 of 32
Thread Starter 
While I allow the icing to crust, I wash my spatulas and other items and clean my workstation. By the time I am done doing that, my cake is ready for the final step.

With my icing crusted, I cover it with a smooth cloth or paper towel.

Important note: Whatever flaws, embossing or anything that is on the cloth, it will be picked up on your cake!!! Remember, this is just a sample. The cloth I'm using here will leave marks! It must be smooth.

I now smooth out my icing using a flat edge (I have also done this with a firm piece of cardboard).

Image

You can view any of my cakes to see the final results. This method also removes air bubbles in your icing.

http://community.webshots.com/user/cali4dawn
post #5 of 32
Thread Starter 
Sample of smoothing with a cloth (also shows how sharp you can get your edges with this method):

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Sample of smoothing with a paper towel for texture:

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This entire process including washing dishes takes 15-20 minutes. Yours may take longer if your icing is slow to crust. You can do the hot knifing without a crusting recipe and I even do the hot knifing without the aid of the cloth (on a perfect day). But you must use a crusting recipe to do the cloth method.
post #6 of 32
Hey Dawn!
THANK YOU FOR THE TUTORIAL!!!!! I have been doing it the way you've shown. I think my spatual has had too much water on it or it's the humidity causing my cakes to NOT crust. I was thinking I was putting too much icing on the cake but seeing this I know I'm not. I will use the cardboard technique too! I still don't see how you get the papertowel indented in the icing. That is really cool!!

Have you brought your boys back yet? I bet your pooped!! What about the class you were planning for? How did it go? Email me ok~ Thanks again for the pictures! ~Tina~
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #7 of 32
Wow that was helpful....I kind of do things that way, but I notice that in places icing gets picked up causing me to scream! icon_cry.gif I know I probably need to wait more. We'll see on the next cake.
post #8 of 32
You will get it down Flavy!! I know you will~~
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #9 of 32
Thread Starter 
Quote:
Originally Posted by tcturtleshell

Hey Dawn!
I was thinking I was putting too much icing on the cake but seeing this I know I'm not.



No, as you can see I take back off about half of what I put on. And if you really look at the pictures, you can "see" that I'm really pressing down on the spatula (you can see a slight bend in it).... I'm not afraid to press that icing into the cake. When I'm done, I have about 1/4" thickness on the cake. When I remove the icing (if there are no crumbs) it goes back in to the usable pot. That with crumbs goes into a storage bowl for the next cake's filling.

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I will use the cardboard technique too! I still don't see how you get the paper towel indented in the icing. That is really cool!!



This comes from the indented raised print in the paper towel. Whatever is embossed on to the paper towel will show up on the cake. You even have to decide which side of the paper towel you want to use. One side will produce a raised effect, the other will give you a recessed effect. A smooth paper towel will give you a smooth look. Here is an example where I used a swirly pattern that I felt enhanced the cake's character:
http://community.webshots.com/photo/101912607/229945456nEKpJx

[quote]Have you brought your boys back yet? I bet your pooped!! What about the class you were planning for? How did it go? Thanks again for the pictures!
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The boys left Sunday. I had a plumber at my house all day Sunday icon_confused.gif and now all the hot water pipes in my house are being replaced... so I have holes in my walls and just a huge mess in my entire house.

My class is this Saturday. I think it's going to rock... I feel really good about it. It's going to be videotaped... so I hope it's good since we'll have the results for posterity!! icon_redface.gif
post #10 of 32
Thread Starter 
Quote:
Originally Posted by flayvurdfun

Wow that was helpful....I kind of do things that way, but I notice that in places icing gets picked up causing me to scream! icon_cry.gif I know I probably need to wait more. We'll see on the next cake.



Do you mean while using the spatula or the cloth?

Spatula: You are going backward. Even a hint (not enough to even notice) will pick up the icing as you back swipe. I had a student tell me she was not going backward, but she was, ever so slightly. As soon as she stopped doing this she had success.

Cloth: It's not crusted completely. All is not lost. Walk away and let it re-crust. I've had that happen. Let it sit on your counter an hour or so (leave it longer than you think it will take or you have to keep starting over) and re-swipe with the cloth and straight edge. It will work better and automatically repair your damage.

This is why we always decorate a day in advance...so we have time to deal with a temperamental cake and WE remain in control... not the cake.
post #11 of 32
Well dang it! I have been working WAY to hard ! never though of multiple knives. Nor do I use the icing tip Glad I found this site

guess I need to print this thread and put in a notebook! icon_biggrin.gif
post #12 of 32
Thread Starter 
Quote:
Originally Posted by msmeg

Well dang it! I have been working WAY to hard ! never though of multiple knives. Nor do I use the icing tip Glad I found this site

guess I need to print this thread and put in a notebook! icon_biggrin.gif



I never use that many knives- well, almost never... but I own them and figure it won't hurt to be prepared.
post #13 of 32
Gosh, Dawn I hate to hear about your pipes!! Will everything be fixed before Easter? I sure hope so! I hate having someone working in my house. I love the paper towel effect! I will be so happy to finish this wedding cake so I can start practicing on all these cool techniques you & everyone has shared!! Thanks for your tutorials!!!

If I don't talk to you before Easter.. HAPPY EASTER!!!
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #14 of 32
Thread Starter 
I think the embossed diamond pattern might look nice on the sides of certain wedding cakes.
post #15 of 32
I bet it would too. I'll have to try it! Happy Easter~
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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