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Getting cakes absolutely smooth - Page 2

post #16 of 28
I notice that I haven't seen anyone that use my method I take a spray bottle mist my cake and just smooth with my spatlua dry the board of the excess water from the mist cake comes out smooth every time.
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post #17 of 28
This definitely is a different method, I'll give it a try on my next cake. Thanks! Janice
post #18 of 28
yeah that upside down method is what the sams club in delaware used..... never thought of it until now though....
post #19 of 28
Becky,

Will you please explain your method again? I didn't quite understand it. Thanks~
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post #20 of 28
I take a spray bottle and after i ice my cake before it crust i mist the cake one side at a time then just smotth with the spatula then do each side then top after i finished smothing the cake i dry the cke board of any excess water. I would say its like diping your spatula in the hot water except it spray the cake and smooth water at room temp. I hope I expained it so you can understand
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post #21 of 28
oh it takes very little mist to smooth the cake
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post #22 of 28
well I think I have given up on trying to get the cakes smooth... when I use the viva towel thing it works OK but I see smaller cracks, smudges and such so it doesnt get smooth at all..... the only thing I havent tried is the upside down, cake bottom is cake top method.... not sure I understand that!
post #23 of 28
Thread Starter 
Flavy, I don't think there is any way to get "perfectly smooth icing" This method works well for me. It takes a little time but I like it. The explanation on the link is very good.

http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html
There's nothing so good for a man as the sight of a horse. (or a cake!!) - Winston Churchill
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There's nothing so good for a man as the sight of a horse. (or a cake!!) - Winston Churchill
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post #24 of 28
Hey Becky, I forgot about this post sorry. So you just spray a mist of water on the cake one side at a time??? Hmmm... I'll try anything!

I figured my problem out...... My icing has been too thick. I have been putting too much water on the cake (the spatula way). I thought I liked using the icer tip but I don't. It puts too much icing on your cake. I just plop a bunch of icing on top of the cake & spread it to the sides. Then I smooth it with the side of a small spatula. I don't like using the large spatula on the sides. I use a reg size one. I also use a putty knife. For the top I do use the large spatula. I think it works better if you just spread the icing & smooth it before it drys. The more I try to smooth it after it crusts the more problems I have.
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post #25 of 28
yeah tc i smooth mine b4 it crust as well I also cant work well with the big spatula I seem to make more of a mess with it.
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post #26 of 28
I use a non-crusting buttercream icing that consists of butter, shortening, vanilla, powdered sugar and evaporated milk...everyone raves over it, however, I too have a problem getting my cakes smooth. Because of the fluffy consistency of the icing, I don't think I'll be able to use the paper towel method nor the upside down method. Anyone else out there use this type of icing? If so, do you have any tips and/or tricks on getting your icing smooth?
post #27 of 28
Turtle, I use the small spatulas on the sides too! I've been wanting to get myself a bread scraper or a putty knife to do it, but I have way to many kitchen thingies! icon_smile.gif

I also agree that many people, including myself, probably use icing that is too thick in consistency. If we would just thin it a bit more that makes a big difference. Try adding just like 1/4t. more water or your favorite liquid per cup.
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post #28 of 28
I almost forgot:

The thing to get good sharp edges on a round cake is putting enough icing on the sides of the cake near the top edge. Then after you smooth the sides completely, you scrape the extra towards the center of the cake. That will leave you with a sharp edge.

I hope that made some sense...
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