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Can you get super smooth and sharp edges with SMBC? - Page 4

post #46 of 51
Perfecting the Art of Buttercream, is what it's called, if it's still out there.
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
post #47 of 51
Thread Starter 

AZ,

You did, but she uses shortening buttercream, so her advice is different. I rented it, and I did get a lot of good tips from it, but the timing is different, refrigeration is different.

Nancy

post #48 of 51
You should really look into the upside down method on jessicakes blog. It's very easy and will give you sharp sharp edges. I promise. The video is about 15 minutes long
post #49 of 51

Nancy the thing is it takes repetition to be able to get a cake really smooth. No matter how many times you look at a video or someone else do it, the only way you are going to be able to get it right is doing it over and over.

 

When I first started icing cakes, the instructor did one demo and told us to get out our straight or off set spatulas and plastic bench scrapers, grab a bowl of icing and get started. You want to talk about some lump sided, crumb filled messes. You see, we were all striving for perfection instead of just getting the icing on the cake.

 

I wish I had of learned to ice a cake with just an off set spatula instead of a plastic bench scraper. It would have saved me some money as the plastic ones tend to wear out with time and the metal one leave lines if you apply to much pressure while releasing them from the icing. One of my co workers can get her icing perfectly smooth with just the spatula. I'll get there one day but it all depends on using what tool is comfortable to you and what helps you get a smooth finish.

 

One of the most surprising things I've learned from coming to the site was the Viva towel method. I had never heard of such a thing. If I had tried something like that at work, I would have been the laughing stock of the bakery. "You want to do what to make your icing smooth?" Working in the industry is like piece work, you have about 10 to 15 minutes to get a cake layer sliced level, filled, iced, and decorated. There is no such thing as a crumb coat even for chocolate cakes, there is no time. You have to get it done in one whop. This video is one of the only ones I could find that used the technique I was taught. Where you don't lift up on the spatula while icing the side so that you don't get cake crumbs in you icing.

 

Repetition Nancy that is what it is going to take. I would say to get some frozen cake layers and make a batch of SMBC and practice over in over by scraping it down and starting over again. When the cake gets too warm, pop it in the freezer until it gets firm and start over again. Don't strive for perfection, just try to get the icing on the cake first, then use your bench scraper to take the icing off. After you have gotten down to the least amount of icing left before the cake will show underneath, pretend like your scraper is a light as a feather and let the turn table help you to achieve a smooth cake and lift off the cake very lightly.

 

The best thing for me was working in the industry because that is where you start off when you are new, by getting the cake smooth before you can are even allowed to decorate a cake. I hope this helps. You will get there, it just takes practice ;-D

 

http://zoebakes.com/2011/06/07/how-to-video-smoothly-buttercream-a-cake-recipe-included/

post #50 of 51
Yes, like I said though, the recipe doesn't matter, I don't use that stuff either, but the method is completely appropriate. That's how I learned, with SMBC, and I still pretty much follow it today.
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
post #51 of 51
Thread Starter 

Thank you, ladies!! I have been practicing bu hadn't thought about scraping the icing off and starting again - will do!!

Nancy

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