The whole thing is done in no more than 3 minutes from icing to decorating. Its not meant to be perfect.
I loved the video! When it was done I felt like I needed to click off my stopwatch and yell "time!".
It makes me laugh when I think of myself hunched over a cake swirling my cake stand around and inspecting every centimeter of the sides to make sure my icing is smooth...and I never get as smooth as you just did!
LOL you guys are funny! I just thought it was a silly video. Its not even a good demonstration because I screwed up (you saw the cake show on the side) and I wasnt even going fast. I was going slower so that the person I made the video for could kind of see what I was doing. Maybe I will make another one that shows a better angle next time.
As far as the scrapper, they order those from bakery crafts at work, but I havent found any of those for sale around here. You can get them at the autoparts store. They have something nearly identical. I usually see them in black.
Go to YouTube, type in Edna Cakes, (that's what I do) and you will get a bunch of tutorials on many things and her recipe for crusting buttercream.
It works!! I was able to smooth with a viva paper towel as soon as I finished icing the cake. It was the best any of my cakes ever looked.
She also has a website "Design me a Cake.com" where she gives her recipes.
Very Informative!
Happy Baking!
Lorabell
Thanks for all the help! I really appreciate it. I tried again last night and didn't wait so long to begin smoothing. It was better....still not great, but better! I will keep on tryin though! 
Good luck with it all. I haven't used a crusting BC in a looooooong time, but I did when I started out. You really have to get it pretty smooth before you use the paper towel or roller or any other post-icing smoothing method. If the icing is choppy you are trying to press down too much icing that is crusted over and it will crack or look wrinkled.
It will look like a big crusted up hot mess.
That's exactly what it looked like!
I keep a pot of boiling water with 2-3 spatulas in it going while I am icing my cake. After I get all the icing on, I will take one of the hot spatulas and smooth the icing. I keep switching the spatulas to always have a hot one on the cake. I works wonderfully. Once is crusts I Melvira it.
I've seen a few youtube videos showing people icing cakes in 2-3 minutes. Those people are clearly amazing at their craft but the expectation to do such fast work leads to frustration. I thought if I was taking 10 or 15 minutes icing a cake it was because I was doing it wrong or wasn't very good at it. I can't tell you how many times I've given up and have been thankful I was going to use fondant anyway.
I bought Sharon's video and realized that not every master craftsman(woman) goes at warp speed. Some take their time to get amazing results. It was a really important lesson for me.
I keep a pot of boiling water with 2-3 spatulas in it going while I am icing my cake. After I get all the icing on, I will take one of the hot spatulas and smooth the icing. I keep switching the spatulas to always have a hot one on the cake. I works wonderfully. Once is crusts I Melvira it.
This is a fabulous idea! I'm so going to try it next cake.
I've seen a few youtube videos showing people icing cakes in 2-3 minutes. Those people are clearly amazing at their craft but the expectation to do such fast work leads to frustration. I thought if I was taking 10 or 15 minutes icing a cake it was because I was doing it wrong or wasn't very good at it. I can't tell you how many times I've given up and have been thankful I was going to use fondant anyway.
I bought Sharon's video and realized that not every master craftsman(woman) goes at warp speed. Some take their time to get amazing results. It was a really important lesson for me.
For me, it's just the opposite. I used to be so deathly afraid of my frosting looking terrible that I would go too slow and agonize over every stroke of the spatula. Once I gave up and accepted that I was never going to be "good" at it, I decided to go faster (though not warp speed) and stop making myself so miserable. I wouldn't say that my cakes look any better, but they don't look any worse and I'm not turning the air blue like I used to. 
I'm looking forward to ordering Sharon's video, though. It sounds like a beginning decorator's best friend. 
thanks jce...I actually remember buying a few of those a while back but I just never used them! lol I guess I forgot about them
JCE62108,
For some reason, I can't get the video to work. Is there another link that I could try, I really, really need it.
Thanks
I dont know why it wont work. Let me see if I can find another link...
Maybe this will work.
http://s14.photobucket.com/albums/a327/gia_ekdahl/?action=view¤t=DSCN3065.flv
"JCE62108 - what are those blue sheets between the tiers on the undecorated square cakes?"
This cake was an idea the customer dreamed up. That was supposed to look like cloth hanging over the tiers. Its fondant. The rest of the cake is buttercream. They were going to place flowers on it so Im sure it looked better when it was done.
I've seen a few youtube videos showing people icing cakes in 2-3 minutes. Those people are clearly amazing at their craft but the expectation to do such fast work leads to frustration. I thought if I was taking 10 or 15 minutes icing a cake it was because I was doing it wrong or wasn't very good at it. I can't tell you how many times I've given up and have been thankful I was going to use fondant anyway.
I bought Sharon's video and realized that not every master craftsman(woman) goes at warp speed. Some take their time to get amazing results. It was a really important lesson for me.
Oh absolutly. I work in a production-type bakery. Our goal is to pump out as much product as possible during our 8 hour shift. In order to keep managment off my back and to get stuff done Ive had to learn to decorate that way. I ONLY ice cakes like that for the grab and go stuff. For wedding cakes and special orders I take a little more time. Its just what my job requires of me.
Going fast does not mean you are going to get a great product. All it means is your going fast. Period. Your absolutly not doing it wrong if you take your time. This website has some of the most amazing decorators and everyone has their own techniques and speed. All that matters is the final product, not how you got there.
I have your problem too. The cake I did this week was a BC wedding cake and I used the upside down icing method. It did give me a really smooth cake with very crisp edges. Check it out in teh article section of this site.
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