Hi,
I have recently started baking/decorating cakes. I took the Wiltons basic cake decorating class. I still have not figured out how to get the 'smooth' icing finish on my cakes.
a) Is there a buttercream recipe which will help me accomplish this?
b) Are there any videos/links that can show me how to do this?
c) Does freezing the cake between frostings help?
thanks in advance for any/all suggestions!
I use what's called a "crusting buttercream" which means that it doesn't remain sticky. After a few minutes of putting it on the cake, it will be easier to smooth. There's a technique called the "Viva Method". Just like it sounds, it's using a Viva paper towel and a fondant smoother. Here's a link to a CC member demonstrating it on YouTube: http://www.youtube.com/watch?v=dIXHFqpJK84&feature=player_embedded#!
If you prefer to use a non-crusting buttercream, such as Italian or Swiss Meringue, that would require another method.
I have found that using an all-butter butter cream makes for the smoothest cakes. Here is a video of the method I use to get my cakes smooth, along with the recipe:
I use Sugar Shacks recipe which uses a hi-ratio shortening (which is a baker's shortening available at most cake supplies and online). I also HIGHLY recommend her Perfecting the Art of Buttercream DVD at www.sugaredproductions.com which completely changed my cakes...got rid of the bulge and I'm able to get things much much smoother.
Just to give you an idea of the difference
Before I got the video
http://cakecentral.com/gallery/1640742/physics-ms-graduation-cake
After I got the video ...and a little practice
http://cakecentral.com/gallery/1959305/christening-cake
You can really see the difference. I even re-watch the video before every cake. I didn't have time to watch it before I did the cake this weekend and it really made icing the cake frustrating. It is worth every penny.
Quote by @%username% on %date%
%body%