Smooth Icing

Decorating By jamccubbin Updated 27 Aug 2006 , 9:13pm by jamccubbin

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jamccubbin Posted 27 Aug 2006 , 12:34am
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icon_cry.gif Please help. I have a hard time getting my icing smooth on my cake. I have used paper towels and parchment paper. Nothing seems to work good. Can someone give me some pointers?

8 replies
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immortalove88 Posted 27 Aug 2006 , 12:38am
post #2 of 9

always wait until it has crusted over. if you stick it in the refridgerator it crusts faster.

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Jennz818 Posted 27 Aug 2006 , 12:39am
post #3 of 9

I use the Viva papertowel method. I crumb coat...let sit for 15 minutes....regular coat....let sit again for 15 minutes and then use a papertowel and rub my hand gently over the cake until smooth. I'm using regular crusting buttercream.

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shortNsweet Posted 27 Aug 2006 , 12:47am
post #4 of 9

Things that I have found that help my cakes smooth well:

1.) Using Meringue powder seems to help my icing crust over better.

2.) Making sure the room I'm working in is COOL. A high humidity and warm environment will not allow it to crust over well!

3.) Waiting enough time from the time i frost it to the time i use the VIVA paper towel to smooth it. I usually wait at LEAST 30 minutes.

Hope this helps!

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KlyKat Posted 27 Aug 2006 , 12:48am
post #5 of 9

Have you tried lightly misting the icing with water? Then lightly smooth it over. But, don't do this if you are air brushing because it (misting) will cause the top to crust slightly. Hope this helps.

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Devonee Posted 27 Aug 2006 , 12:55am
post #6 of 9

My favorite way to smooth a cake is to run my spatula under hot water and slowly smoothing it that way. Everyone has their prefered technique, don't worry, you'll find one that works for you icon_biggrin.gificon_biggrin.gif

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newlywedws Posted 27 Aug 2006 , 2:13am
post #7 of 9

This is how my Wilton instructor showed us, works like a charm

1. Crumb coat the cake (thin coat of icing -you should still be able to see the cake)
2. Wait 15-20 minutes to let the icing crust over
3. Frost as usual (it's very helpful to have a turn table!)
4. Let icing dry for 15-20 minutes -it's ready when you can place your finger on the frosting and it doesn't leave an imprint
5. Take a piece of parchment paper and lightly smooth the cake...don't use alot of pressure.

I like parchment paper better, as you won't have to worry about lint from the paper towel.

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KlyKat Posted 27 Aug 2006 , 3:00am
post #8 of 9

Crumb coating is very helpful. I do that method also. Works especially well if you have a chocolate cake and white icing. Good luck thumbs_up.gif

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jamccubbin Posted 27 Aug 2006 , 9:13pm
post #9 of 9

Thanks everybody for your help!

Jennifer

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