Smoothed Icing
Hi Ladies and Gents I need some help I am a Amature in the caking department and I want to try the beach theme cake for my 2 year olds Lauau Party but my problem is having a smooth icing on the cake. So my question is how am i to get this butter cream icing to come out smooth as possible ?
Replies to This Discussion
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Permalink Reply by Faith Gealey-Brown on
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There are a few good tutorials on this website if you check through the videos. I'm a huge fan of Edna de la Cruz - she has videos on youtube as well as on her website, designmeacake.com where she has some tutorials on how to get your buttercream smooth. This is has been a discussion topic several times so I think watching the videos will give you a good feel for the techniques you can use.
I hope this helps!
Sunny smiles from the Cayman Islands,
Faith
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Permalink Reply by Vicky Lara on
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A very popular way to get a smooth icing is to make sure you use a "crusting buttercream". Let it set for a while so it has time to crust then take a Viva papertowel (it has a very smooth surface) and you gently rub it against the icing until smooth. If it sticks to the buttercream even after you have let it sit then you may have either too much liquid or not enough meringue powder in your buttercream. I like a nice fluffy buttercream so I think I tend to use more liquid than most people so I just make sure I add an extra tablespoon of meringue powder than what I was taught. Hope this helps. Good luck to you!
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Permalink Reply by Jenifer T on
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AMAZING - http://www.youtube.com/user/SeriousCakes#p/search/3/iqvL4zhVbE8
she has other you tube videos as well.
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Permalink Reply by shay smith on
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THanx Ladies you all are the best truly im going to practice tonight so wish me luck..Thanx again :) xoxo
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Permalink Reply by Cecilia DaCosta on
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thank you, I also don't know how to smooth a cake, I just started wilton and I love to bake. Will try that method
Faith Gealey-Brown said:There are a few good tutorials on this website if you check through the videos. I'm a huge fan of Edna de la Cruz - she has videos on youtube as well as on her website, designmeacake.com where she has some tutorials on how to get your buttercream smooth. This is has been a discussion topic several times so I think watching the videos will give you a good feel for the techniques you can use.
I hope this helps!
Sunny smiles from the Cayman Islands,
Faith
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Well I practiced last nite and it went okay I think i needed more buttercream icing and the recipe i had didnt say to put merigune powder but now that i know that im going to try again im trying to prep myself before i start my classes next weekend lol and i didnt have a scraper to smooth the sides so maybe that was it too but practice makes perfect lol..And ladies I have to keep stressing you all are the best thanx so much for the help..
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If you have an angled spatula that should work well for you too until you can get a scraper. But you definately need meringue powder to get that crusting buttercream.
shay smith said:Well I practiced last nite and it went okay I think i needed more buttercream icing and the recipe i had didnt say to put merigune powder but now that i know that im going to try again im trying to prep myself before i start my classes next weekend lol and i didnt have a scraper to smooth the sides so maybe that was it too but practice makes perfect lol..And ladies I have to keep stressing you all are the best thanx so much for the help..
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Hey Vicky Good Day i have an angled spatula too I think its because i didnt have the merigune powder maybe thats why it didnt seem so fluffy to me idk so am i adding the merigune for the whole butter cream recipe or just for the crusting buttercream ?
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I use meringue powder in all of my buttercreams so that whatever I have leftover from a batch can be combined to a new batch to continue crumbcoating another cake. So even if the remaining buttercream you have on hand is going to be used as a filling it still works just as well......its basically good both ways.
Also, I make my buttercreams a little extra fluffy because I like the texture especially if its being used as a filling (it doesn't really need to be fluffy for a crumbcoating just make sure its well combined). Its not the meringue powder that makes it fluffy, its the amount of fat you have in your recipe. Meringue powder just makes your icing "crusting". If you are looking for a fluffy buttercream, I like to use one part high-ratio shortening mixed with one part crisco (crisco doesn't have the trans fat in it anymore and therefore has altered the way it performs all by itself) as the fat in my buttercream. I have played with the recipe so many times since I've taken my Wilton courses and finally found a combination that I really love...texture and performance of the buttercream are equally as important as flavor.
shay smith said:Hey Vicky Good Day i have an angled spatula too I think its because i didnt have the merigune powder maybe thats why it didnt seem so fluffy to me idk so am i adding the merigune for the whole butter cream recipe or just for the crusting buttercream ?
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