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smooth finish - Page 2

post #16 of 41
...ok girls.......cake party at my house!! We could have the best darn DOS out there!! icon_biggrin.gif Happy baking, Missey
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #17 of 41
FYI--We're all not ladies out here! icon_cool.gif
post #18 of 41
Soooooooooo Sorry Cookieman! I didn't realize that you had posted under this topic! My mistake. I could have gone back and edited my oversight but I'd rather apolgize for my ignorance! Forgive me??? Missey
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #19 of 41
jscakes- I use either a stock pot and keep it on the stove simmering for a quick cake. If I have a lot of cakes or a large cake, I have an old peculator type coffee pot (go to the thrift store) and use it. I keep it on a different counter than I am working on. Yes, it gives me a few extra steps, but if I were to knock it over, no worries. I pull the spatula from the water, give it one good shake to remove excess water and smooth the cake.

Sorry, cookieman.... we certainly are not practicing our PC-ness .... I also have to be reminded that men are here.
post #20 of 41
Oh, I was just having some fun. No worries...I'm not at all offended!
post #21 of 41
tapedshut.gif Yikes, I guess that means no male-bashing, haha! Not that the ladies would ever do that Cookieman! icon_wink.gif
Hugs SquirrellyCakes
post #22 of 41
cookieman, for some reason I thought you to be female. But no male bashing from here as SquirrellyCakes says...ahmmmm...
post #23 of 41
Briansbaker and Squirrelly Cakes and MrsMissey, I would love to see you three working together, what a great time I'm having reading all the replies! Thanks!!!

I am replying from first page icon_redface.gif
I would be the one looking like this tapedshut.gif and the tape didn't get there on it's own..I can go on and on and on...Know what I mean..
Well I gotta tell ya I have been working on my first CCC and my Tinkerbell frozen transfer.. Whew I am done and will post. Someone once told me that others always make cakes a day early, so I said what the heck make it!! This is for my daughters birthday tomorrow. She and I have been working all day on this.. Hope you all like it Men and Woman!! icon_wink.gif
A woman is like a bag of Tea.
You don't know how strong she is until you put her in hot water.
Sweet Days and Happy Baking!
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A woman is like a bag of Tea.
You don't know how strong she is until you put her in hot water.
Sweet Days and Happy Baking!
Reply
post #24 of 41
Can't wait to see it! BTW, many times I make mine several days ahead.
post #25 of 41
oh, cali4dawn...thanks for the information about a container for the "boiling" water! Now I have another item to search for at the thrift shops-as if I needed an excuse to go there!
I bake my cakes 2 days ahead of decorating day.
post #26 of 41
Thread Starter 
wow! sounds like i started something here and wasn't here to enjoy it! just where is this party anyway? did i miss it? i was away on a long ski weekend with friends and family. they had a really cute snowman cake in one of the restaurants. pretty large two tier rounds with fondant accessories ~ must have just been a display though ~ it was there Thursday evening and still there when we left this morning. didn't get a picture of it. i kept thinking it would be gone so i never took my camera back with me. thank you for the hot knife tip. i'll give it a try. my husband is a contractor and does some drywall work ~ he told me to practice on drywall for a while and i'd get the hand of it icon_lol.gif i told him to just do it for me icon_razz.gif just how thick do you gals (and guy) do your icing - just to make sure i'm doing that part right!

thanks again! icon_biggrin.gif
Debbie
post #27 of 41
On a standard cake, mine is probably 1/4 inch thick or a bit less.
post #28 of 41
How thick, good queston, thick enough would be my answer, I have no idea.
Regarding the hot spatula method, which is probably the most common and oldest method around for smoothing cakes. Most commercial bakeries still use this method today. Just wanted to add this. When you use this method you also have the option of drying off your spatula, not just shaking it dry. I mention this because some beginners are likely to soak their cakes. Water will change the appearance of some colours - give you shiny spots in spaces and faded areas of icing. If this may be an issue, dip the spatula, dry it off quickly on paper towels and work with it that way. If you flat ice your cake while it is on a board, remember to sponge up that water with a paper towel afterwards - the water that will fall at the seam where the board meets the cake. Otherwise, when you put your bottom border on, you will get a mess. Sounds like I am stating the obvious, but I have know folks who didn't think to do this.
Hugs Squirrelly Cakes
post #29 of 41
Thank you for all of your help! I'm going to have to make a cake soon just to try it out!

Debbie
icon_biggrin.gif
Hope your day is a piece of cake!
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Hope your day is a piece of cake!
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post #30 of 41
I am a godess when it comes to smoothing buttecream. I must have been born with the gift b/c in my first class where we baked and iced a cake, everyone was crowding around me (sorry to brag icon_wink.gif )

Anyway, I use Viva and a fondant smoother, but then, I take a very small, off set spatula, cut a Viva paper towel to the height of the spatual, wrap the towel around the spatula, and use a small piece of tape to secure it. I then use this tool to lightly tap out lines and wrinkles. It works like a dream. You just have to make sure that the tape you use to secure the paper towel isn't on the bottom of the spatula, or it will leave an indention in the cake when you pat it down.
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