Hay Margarita esas fotos estan de toque y el paso a paso ni se diga, GRACIAS por traerlo, yo siempre he tenido una duda, se que su receta es en cantidad grande, 
si yo quisiera usarla para un cake 10X10 y de alto 4 pulgada, la cantidad a usar seria????????????????, 
Una vesmas GRACIAS cariños kidauba
Gracias por el tutorial está fantástico. Cuando dices hi ratio shortening, te refieres a manteca crisco o manteca emulsificada??
Gracias por aclarar nuestras dudas!!!
I can't wait to try this method too! I have a hard time with my edges. I'm doing a baby shower cake for this weekend, and I'm going to try icing this way. Hope it makes it a little easier. I always do the viva method and have tried the hot spatula, but this seems easier. We'll see!! Thanks for the tutorial and the pictures - I love when people share there techniques...
Gracias por el tutorial está fantástico. Cuando dices hi ratio shortening, te refieres a manteca crisco o manteca emulsificada??
Gracias por aclarar nuestras dudas!!!
Es manteca vegetal especial para icing, como Crisco. Se llama Sweetex o Alpine.
Great pictures! Wish I could use the tips you shared but I use a non-crusting buttercream.
You can use this technique with a non-crusting recipe I use SMBC most of the time and all I do is refrigerate it till set then use the paper towel method to smooth it works perfectly!
You put fuzzy linty p.towel on a meringue BC?
Does this technique work on sheet cakes as well? I have a baby shower cake and I have never been really good at getting smooth icing so I want to try it, but I want to make sure that it would work before I try it. Thanks so much!!!! Your cakes are absolutely amazing!!!!
Beautiful....what exactly is high ratio flavorings ? Can this method work with IMBC ?? probably not with the papertowel since it's very soft but the technique probably will.
Thank you soooo much for posting this. I resort to fondant every time because I can't get my buttercream smooth. Your technique and talent makes it look like fondant. I need lots of practice. Cake anyone? 
Thanks so much for the tutorial!! I can't wait to try this on my nephews christening cake!! (My brother hates fondant - or as he calls it fondue..lol) 
Since I don't put merengue powder on my icing the buttercream stays soft and creamy. Also it doesn't crack at all.
Thank you for helping me find your post (from your cake photo of "Buttercream soft green") and these great instructions.
I have done a similar method, only my buttercream developed cracks. Does the risk of cracks in the buttercream increase when adding meringue powder?
Can't wait to try this. Right now I use the Viva method and people comment on how my icing is so smooth but I still see issues on every cake. Hoping this will help. Looks great!
I agree, I also use the Viva papertowel method yet here recently I have found that when I am finished with the cake the frosting cracks after it I try to pick up the cake to put it into the cake box. Could it be that I possible need to refrigerate my cakes to help them set? I am afraid of placing the cake in the fridge with fondant decorations on them..... (Just in case someone ask use a butter shortening recipe, should I use more of one than the other?)
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