Hi all!
I prefer to use white buttercream because it is more forgiving but I was asked to make a cake with one tier being purple and the other green. I am used to smoothing my cakes with a hot spatula but I have found it very hard to smooth the icing with the spatula without "melting" the deep color. I use a crusting buttercream. I had to re-ice the cake twice and still got a so-so result on the second try (its the garden theme green/purple cake in my gallery). Any advice on how to smooth it with a hot spatual or should I try a different smoothing method (although I'd prefer not to). Thanks
Fedra
I prefer to use white buttercream because it is more forgiving but I was asked to make a cake with one tier being purple and the other green. I am used to smoothing my cakes with a hot spatula but I have found it very hard to smooth the icing with the spatula without "melting" the deep color. I use a crusting buttercream. I had to re-ice the cake twice and still got a so-so result on the second try (its the garden theme green/purple cake in my gallery). Any advice on how to smooth it with a hot spatual or should I try a different smoothing method (although I'd prefer not to). Thanks
Fedra
Cake just happens....
Cake just happens....







