can anyone here tell me the best way to make buttercream look like fondant? I've tried several ways and it kinda works but I still see like little holes and the buttercream starts to dry out. I think it would be ok if it wouldn't dry out. Any ideas on how to prevent this from happening and can you lightly use a steamer like you use with fondant or will it totaly mess up the buttercream.

I've got a cake do deliver on Sat, any help will be appreciated.

Holes in the buttercream is caused by overwhipping the butter/crisco. You want to beat them as little as possible before adding your powdered sugar. Also, meringue powder really makes a difference. There are so many BC recipes. I find the Wilton decorating BC recipe is really good. Hope this helps. As far as drying out, keep it covered with a wet towel while not in use. I don't know of any buttercream that won't crust over after a while.

Thanks, I know my recipe says to whip for 3min. after the shortening is added. I add all the sugar and flavorings before I add the shortening. I'll have to work on the beating time

My buttercream will be smooth as silk IF I make it and then rewhip it on low with the beater attachment (K attachment KA). Just be sure that the icing completely covers the top of the beater when you rewhip or you will be whipping air back into the icing.

My faux fondant technique tutorial is at:
community.webshots.com/user/abbyniemeier

Linda, I think I used a serrated knife to whittle down the edge of my insulation. I honestly don't remember for sure. I made that contour dummy 15 years ago. Yes the dummy is that old but the tutorial isn't. LOL Those dummies last forever if you take care of them.

Great tutorial....is there a way to make the cake look shiney? Mine are just not coming out perfectly smooth

I concur mamawrobin. I beat my hi-ratio shortening like an old rug... MERCILESSLY!! I seriously whip the poo out of it and all that does is make it lighter, fluffier, and more delicious. I also beat it before adding anything, as you mentioned, and again after it's all mixed together, I leave the mixer on and walk away. At first when it's all mixing together it's almost a little bit pasty, but I walk away and come back in maybe 5 mintues or so and it's light, soft, and delicious! As well and workable. I used to have a problem with air bubbles and that's why I developed the Melvira Method with the roller. You can press out the holes after icing a cake that way.

Thanks everyone for all your help, I think I can do it now. You guys have been awesome

LindieLu you just made my day! How very sweet of you to say those lovely things. Bless your heart, and may all your cakes turn out perfectly!

As I mentioned in my first post I use the viva method of course thanks to Melvira. Just want to add my humble "thank you" as well I was never able to get my icing smooth until I started using the viva and roller. Thank you Melvira

What type of roller do you use?

http://cakecentral.com/articles/126/quick-easy-smooth-icing-using-a-roller-melvira-method

Here is the article that outlines all the details!

I have to say that I've tried many BC recipes from this site in the past few weeks. No smoothing method worked for me if the buttercream was not the right consistency. One was too dry, the other too many air pockets. I finally found something that worked, and that was a recipe with a small combo if butter/hi ratio shortening, and some cream cheese. I'll attach a picture of my finally smoothed cake with the Viva method. This cake was then covered with MMF, but I really wanted to try the Viva method and get it to work for once! I have to say success was finally achieved.

What BC recipe did you use to get such a smooth finish?

the cakes are beautiful....I'd love to know your recipe too..

I used a hybrid of 2 of Edna recipes. Since I'm fairly new here, I'm not sure what the rules are for posting someone else's recipe, so I'll point you to her link.

http://www.designmeacake.com/bcrec.html
http://www.designmeacake.com/cccbc.html

I'll tell you what I did different. I started off with her regular BC recipe using hi-ratio shortening and water instead of milk ( I mistakenly added 1 whole tablespoon of clear vanilla-way overpowering). I still got air pockets though.

SO when I saw her Crusting Cream Cheese Recipe it was pretty similar except it had 1 bar of cream cheese and some salt. So I added both things to my recipe and viola I was in icing heaven. I made a second batch, and still added the 1 T of meringue powder and 1 whole tablespoon of clear vanilla. It came out perfect.

I've always done all shortening BC, but I think now I will keep using this one, unless it's an outdoor cake. I live in hot sunny FL and I wouldn't risk the icing melting off the cake. I'm not sure if it was the addition of the cream cheese or the butter, but it was super easy to smooth.

The MMF recipe is just the one from this site, you can do a search under recipes and should find it there .

i use sugarshack's recipe on this website with viva & it smooths like a dream

ok I tried the Melvira Method and it really worked well, the only problem I'm having now is getting the sides as smooth as the top they still look grainy

Everyone has wonderful ideas but there is till one that no one has suggested yet. After you icing the cake with your BC set it aside for about 30 min. until it has a nice crust on it. You can then take a paint roller and roll it all over the cake it will make it very very smooth and even everything out. Also, I have heard of people using the Viva paper towel method. Lay paper towel over cake and take a fondant smoother to then slid over the paper towel. I don't use that method I use the Paint roller. It works wonderful. Hope that helps!!!

What is this? I know everyone gets tired of my asking, but I don't know what this is either. I did find out that SPS in single plate system. LOL! I have used the Viva towel w/fondant smoother and the paint roller. I think the roller is better and faster.

The foam paint roller method is the Melvira method that has been referred to. I believe someone posted the link to the exact way of doing this. You need to use a very high-density foam roller. It works great!

sorry mamawrobin, didn't mean to say what you had just said...i stopped reading and stepped away before I replied, so you beat me to it before mine posted....just didn't mean to be a repeat!

i've actually never heard of the viva method... i'm interested to try it on my next smooth cake however i worry about leaving paper towel lint behind... usually i let my cakes set up in the fridge and then dip my spatula in HOT water to smooth out the BC. the outside really needs to be firm to work.... its time consuming though... thankfully i found this website and hopefully can cut some time off my cakes!

your cakes came out beautifully by the way!