Sorry to have to ask this, but I am obviously doing something terribly wrong. I have tried alllll the tricks. Warm spatula. Moist spatula. Misting the cake with a spray bottle. Using crusting buttercream and the paper towel/roller/pellon. I've got a wallpaper spatula-looking thingy. I've also tried the straight edge of a draftsman's triangle. I've tried faux fondant...Tami's "perfect" buttercream...half and half buttercream...whipped buttercream. They're all a mess. Half the time, when I go back over the cake to start smoothing, I make a bigger mess than I started out with. The stuff sticks to my spatula and pulls off the cake. Or at least moves around in an unattractive way.

Could it be that maybe I'm not thinning it enough? I think it's got to be something basic that I am just not looking at in the right way. Is there a trick to putting it ON initially so that the smoothing goes...well...smoother?

Are theyre any tips that are so basic that everyone ASSUMES everybody else knows, so they're not mentioned????


I'm pulling my hair out, and I don't have much to spare. Helllllllp!

Wait. Aren't you the woman that did that gorgeous juke box cake? And the stained glass cake? LOL

I wish I had an answer. I've been doing cakes for years and haven't really perfected icing a cake either. I look at boween's cakes and think "HOW did she get those edges looking so great!" Frustrating, ain't it! (I do the hot spatula dipped dry method...tried the viva method and HATED it. Tried an all crisco recipe but missed my butter!) So I'm no help; just wanted to say "I feel your pain!"

(I've decided I can never do borderless buttercream cakes!)

I think it takes a very magical touch.

I am kindof anal about smoothing...first, I cannot do a smooth shortening buttercream to save my life...I am viva-challenged.

The only way I can get a buttercream smooth is to do an all butter and spend way too much time with the hot spatula and putting it in and out of the fridge. I don't know what else to tell you, except it takes me FOREVER!!!!!!!!

BTW...your cakes are already AWESOME!!!!!!!

I haven't tried "in and out of the fridge"! Heeee! (But I think I am too lazy.lol)

The in and out of the fridge is TIME CONSUMING, but for me, that's what I have to do.

Have you tried the icer tip? This solved a lot of the problems for me. It gets a nice even amount of icing on the cake so I am not pulling the icing up off the cake.

Once you have your cake covered from your icer tip take a spatula (doesn't have to be wet or warm) and just smooth the lines together from the icer tip. Doesn't have to be perfect at this point. Just so you get a lot of the big ridges smoothed together, you will still have your lift marks from your spatula.

Let your cake sit 10-15 mins to let the icing crust over (I use a 1/2 butter 1/2 crisco icing, the flavor is a popular one) Then do you have the wooden fondant roller? I use that and just roll over my cake Lightly! I may have to go over some spots a few times but it just kinda squishes all the icing out and gets rid of those marks that I left from the spatula. I learned this version of smoothing in my wilton class 1 and it is my favorite way to smooth now.

Now if you have a larger cake you can just place a peice of parchment paper over your cake so the edges of your roller don't leave marks. I haven't had to worry about this b/c I go over it multiple times with a very lightly touch instead of trying to get it all smooth at once.

Ok so now that I have over explained my self and talked your ear off.... Have you tried it ? hehe

You could also do it similiar by covering your cake with parchment and using the fondant smoother-if you don't have a small roller

Let me know if you try it and if it works for you.

Leily

i use the icing tip and put it right on the cake and start icing and make sure you cover everything then take a spatula and smooth a little then take a blue shop towel and smooth firmly with your hand. just lay your towel on the cake and then rub. it will smooth it out every time. this trick works with all shortening, 1/2 and 1/2, chocolate buttercream, and crusting cream cheese. i hope this helps and dont quit you will get it.

After 13 years of decorating I still hate to ice a cake... The trick for me is to use a bench scraper. I pile (I mean really pile) the icing on the cake and then go around the edges first with the scraper. I usually have to scrape the icing off about 2-3 times. Don't put too much pressure or you'll take too much icing off. After I do the sides I use an angled spatula to do the top. I start from the edge and pull the icing into the center of the cake. The spatual has to be at an angle for this to work and I always get a nice sharp edge doing it. Sometimes I I'll use a the hot knife method to finish off the cake if it's not as smooth as I like.

Thanks, ladies, for all the kind comments! And suggestions. Tami, this next cake, I will really pile it on, and see if that makes the difference for me. I was so frustrated with my baby shower cake when even the crusting/Viva method didn't get me where I wanted to go. I've got one coming up on Friday, and this one will be a two-layer square. I get to fuss with CORNERS as well as smoothness. Woo-HOO!

I ordered a six-quart mixer today, so it'll be easier to make double batches of icing. Maybe with that much icing available, I'll be more free with the stuff, and more relaxed with technique. This futzing around with basics is frustrating....I wanna be DECORATING!

Hi everyone,

I know just what you go through, now I know that others have the same problem with the frosting also.

I will try some of the ideas that you got if you do not mind.

I have a cake do this weekend so I will be using the tips soon.

mrsjah

I think you cakes look great. THey look smooth to me. Have you tried putting the cake in th freezer for like 5-10 minutes then doing the paper towel method.

The quest will never end! After 4 years I feel like I'm just now getting the hang of it. Hundreds of different techniques later and a zillion bc recipes later I feel like I see a light at the end of the tunnel. I'm with KimAZ the bench scraper/icing scraper is my sacred tool.

bikegal