Tomorrow night is my 2nd class of Wilton 1 and it's the first cake (iced) that we have to take. Anyone have any tips on icing the cake to get the icing smooth and getting the right consistency? Icing has never been a strength of mine so I don't want to go to class with a badly iced cake.
TIA 
Make the Wilton icing and thin as specified to ice a cake. You want it to spread pretty easily. Ice your cake as smoothly as you can with an angled spatula. If you have one of those really big bags and the icing tip, you can use it to cover the cake with icing and then smooth with the spatula. Then put your cake in the refrigerator for about 15 mins. Take it out and smooth top and sides with a "Viva" (it has to be Viva) papertowel. Just lay the towel on top of cake and lightly rub with your hand and it will smooth out all the imperfections. Do the same on the sides and you will have a wonderfully smooth cake.
Hope this makes sense and helps.
Cindy
Hi Tia!
I, too, have my 2nd class this week. Personally, I think the Wilton buttercream recipe shouldn't be used for anything other than decorations -- it tastes ridiculously sweet and is not creamy enough to really frost a cake smoothly.
I'm a big fan of Italian Meringue buttercream for frosting and eating, but I'm going to try the Whimsical bakehouse buttercream since I've heard it's very good. We'll see...
So, I guess my advice is to make your class buttercream to take with you for the decorating, but use a buttercream you are comfortable with to frost your cake (keeping in mind that SOMEONE is going to have to EAT your creation at some point!! LOL).
Good luck!!
Diane
The class buttercream is not that bad if you make some adjustments. I add a full teaspoon of almond and vanilla and then about 3/4 of a teaspoon of (unflavored) popcorn salt.
You need to thin it down some for icing the cakes. If you try to ice it and it doesn't smooth out properly, add some water (or whatever your liquid you use is) a little at a time until it is a thinner consistency. It is very creamy and will frost the cake beautifully if it is the proper consistency. I know there are some folks that will add a about 1/4 more cup of crisco too to help it be more creamy.
You do not have to refrigerate the cake to smooth it with the viva either. Just let it set for about 5 minutes after you have iced it - until it has a crust on it, then use the viva to gently smooth it out. Works like a charm everytime!
I find the cake icer tip great for getting a good amount of icing on the cake and helping with crumbs. I also agree with using the viva paper towel for smoothness, though I never chill my cakes. I just wait 5 to 10 mins after icing it for it to just crust, then smooth it with the towel. One of the tricks so to make sure you do it right after your icing crusts and not 30 mins later. If it has crusted too long it will form wrinkles as you try to smooth it.
You can also use wax paper in place of the Viva, if you don't have any, though I do like to use Viva better. You can also use any other paper towel, though it will put a texture in your icing. This is a cool trick for something fun and different. It is an easy attention getter. 
Some people do not like the taste of the class recipe, but then again there are some that love it. Every one has different taste buds and like different things. Plus different things work for different people.
I can't use the icing tip because I can't squeeze the bag properly with my carpotunnel and tendonitis. I just take a bag w/out a tip and cut a hole in it and then frost my cake that way. Once all the frosting is on, I use the cake spatula/knife to smooth it and remove the excess. It's more time consuming I've been told, but it works for me. I also add the almond and butter flavoring to my wilton buttercream. Never would have thought to add salt.
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