I need some advice on how to smooth buttercream icing. I tried to smooth my cake today, but it kept coming up with lines in it, on the top. I have trouble smoothing the sides as well. Usually I get that thin ring, overlap around the top/sides.

Does any one have any tricks/tips that you use on how to make this process easier and cleaner? I don't know if it's the heat outside, in my house or if I should crumb coat the cake, stick it in the fridge, then put the top layer on.

Thanks for any comments.

Are you using a crusting bc? If so you can use a viva paper towel (no design on the paper) to smooth it out. I also use a bench scraper to help with the initial smoothing process before using the viva paper towel. If it's a non-crusting bc (like SMBC) then I use a hot bench scraper.

Here are some videos that might help (they are all from members of CC):

toedna's:

I use viva paper towel, and I prefer my hand, the warmth of my hand helps to smooth it I think better than fondant smoother I sometimes use as well. You hand can form around cake nicely. You want to be sure and not use too much pressure so that you move the frosing out of place. hth

This is excellent, thank you so much for these websites. I am looking for her on the site.

Thank you so much!!!!

Stupid question. . . do you crumb coat, then ice with smbc, then chill again, then smooth?

I do crumb coat, but after looking at the videos, I noticed that I wasn't putting enough icing on. I created another cake that I am doing for a birthday party and added extra icing and it looks amazing. I have only done a few cakes, but I'm so proud of the way I iced it.

Thanks for all the comments and suggestions! I really appreciate them.