I want to learn how to ice the cake with icing. Without making it look sloppy or anything. Like, how cakes from the store look professionally iced. So, anyone got any answers? XD; I hope you guys can help ~<3 Thanks.

Here's a link that may help you http://cakecentral.com/article10-How-To-Create-Faux-Fondant-The-Paper-Towel-Method----Viva.html You can also do search for "I share because I care" it's thread about using a paint roller to smooth your buttercream and it works like a dream. Good Luck!

If the Viva method doesn't work for you, then I would just get an angled and flat spatula knife. Then just practice, practice, practice. You've really got to let you hands get a feel for the icing. I know this isn't really specific advice, but there are videos you can watch to show you how and then just practice. I watched one seveal years ago by "the Cake Lady" -- it's old an funny to watch, but it does show you specifically how to do it. Also, Wilton, of course has mags etc that show you. Also, remember that regular store-bought icing will not give you a professional look. You've got to find a recipe that will work to give you this look. There are tons of recipes here. I use the Wilton 1/2 and 1/2 recipe. I love it and it works every time!

Good luck and happy decorating!

Sarah

It all depends on the type of icing you are using. If it's IMBC, the best method is a hot knife (use a hot plate or open flame to heat your spatula or smoother). I'll also use this method with buttercream. I've tried the Viva method, which works great for me on things like the spiderman bust cake (where you can't get roundness from a spatula), but for sheet cakes, I don't care for the look (personal opinion). I haven't tried to roller method yet (although I have bought the paint rollers for when the opportunity presents itself) - we'll see about that one.

You can also buy an icing "comb", which makes those pretty even lines on a cake...it's a triangular piece of plastic that has different teeth designs on each side. The first time I used it, I was so excited by how nice it looked, and without having to have perfectly smooth icing. You can get one almost any place that sells cake decorating tools. And they're very cheap.

I used a one of these to make my cakes smooth...

http://pastrychef.com/Catalog/icing_comb___smoother_3152848.htm

Thanks for the advice! *^-^* I'll be sure to test them out.

I like using a candy or chocolate scraper because it has a handle to hold on to. If you buy one, move the blade back and forth with one fingertip. You want the blade to be really flexible, not rigid. I heat the blade as suggested above and hold it at an angle at the side of the cake and then spin the cake on a turntable. You might also like the upside down icing technique, it makes beautifully smooth edges, I do find it seems to leave a few wrinkles on the cake top but they can be smoothed away with a spatula, or covered with flowers or a bow. Here is a similar type of chocolate scraper I use, but it says it has a rigid blade, I don't like that so look around and test some out. Bed, Bath and Beyond probably carries them, or Lechter's if you have one in your area.
http://www.kitchenkrafts.com/product.asp?pn=BE1319&bhcd2=1170029193

Here is a link to the upside icing technique by Jeff

http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html