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SMOOTHING ICING QUESTION 9/25/00
Anna N
Lately, I've posted several questions about getting buttercream smooth, and I have one more. Several of you mentioned using a paper towel to help smooth the icing. I've never done this, but I did see a cake on which it was done, and the cake had little indentations from the pattern on the paper towel. I didn't care for that look--I want a perfectly smooth background on my decorated cakes. I was wondering if those of you who use a paper towel have a way of doing it that does not leave marks on the cake. Thanks in advance.
Kathy fI use wax paper to smooth my cakes because I don't like the pattern the paper towels leave. It does tend to stick a little more than the paper towels, so just make sure your frosting is crusted. If it sticks a little just slide the wax paper slowly across the cake the opposite direction you're moving the knife. I just want to warn you about the sticking - it doesn't happen very often. About one in 20 cakes and usually when I don't wait long enough or if I'm using thin icing. Also, to keep from leaving marks in the cake from your hand, use a long icing knife (12") and gentle pressure to smooth the tops and a medium icing knife (6") on the sides of layer cakes. I do use my finger with the wax paper to smooth the sides of sheet cakes.
KathyAnna, try using Viva paper towels, it works for me
Charlette F
You might try slightly crusting, then gently roll with a small hand held pizza roller. Works great for me..Good luck.
JodyI, too, don't care for the patterns left by most paper towels. :o) I always have a couple different cake boards covered front and back with contact paper. After my icing has crusted, I place a board a little larger than the cake on top and gently press down. This helps smooth the icing as well as "leveling" it. You can sometimes have smooth icing that has "waves" in it... the hard surface of the cake board will level it all out and gives a flatter surface to decorate. I've also used fondant smoothers to smooth buttercream... you might try that if you have some. Good luck and I hope you find something that works for you! :o) Jody
AnonyI use a piece of plain white typing/computer paper. Works just the same as a paper towel for me, and no pattern. Be sure that your cake has a good crust on it first though.
Karen SI use Viva paper towel with a fondant smoother and do not get a pattern on the cake.
I can't wait to try the cake board with contact paper for the top of the cake. That's a great idea. Thank you.
Sharon A
After it crusts I place a piece of parchment on a section of the cake and gently glide the palm of my hand on it. The heat of my hand and the parchment smooth it.
Good luck!
HunterI'm sorry, I don't get what you're talking about but am very curios? Do you frost the cake, let it sit until the frosting hardens, THEN try to smooth it? Or are you letting the frosting crust a little before spreading it? I'm sorry I'm just not very good yet.
Kathy FWe were all beginners once. Letting the icing crust means frosting the cake and waiting just long enough so the frosting doesn't stick to whatever you are using to smooth it. As you can see from all the posts we use a lot of different things to smooth cakes. With my frosting recipes, it only takes 3 - 5 minutes for the icing to crust enough to use wax paper to smooth them. You don't want to wait too long (over 10 minutes for mine) or the frosting won't smooth properly.
Judy EdwardsI buy interfacing (non woven and not iron on). I cut it in desired sizes. Lay on the cake and smooth with fondant smoothers. Easy to use on the sides also. Works well for me!!!!
MarysolI've always used the (non-fusible) interfacing and it's always worked for me when using crusting icings.
KathyHi Anna, my frosting is soft and does not crust over. I put my cakes in the freezer for about an hour after I ice them (if I want a really smooth fondant look). Then I take them out of the freezer and immediately rub my hand over it using plastic wrap, wax paper or a plastic glove. Works great.
Hope this helps.
Kathyanna n.
smoothing buttercream question
Lately, I've posted several questions about getting buttercream smooth, and I have one more. Several of you mentioned using a paper towel to help smooth the icing. I've never done this, but I did see a cake on which it was done, and the cake had little indentations from the pattern on the paper towel. I didn't care for that look--I want a perfectly smooth background on my decorated cakes. I was wondering if those of you who use a paper towel have a way of doing it that does not leave marks on the cake. Thanks in advance.ANSWERS
Re: smoothing buttercream question
Kathy
Hi Anna, my frosting is soft and does not crust over. I put my cakes in the freezer for about an hour after I ice them (if I want a really smooth fondant look). Then I take them out of the freezer and immediately rub my hand over it using plastic wrap, wax paper or a plastic glove. Works great. Hope this helps.
Smoothing buttercream
Judy Edwards
I buy interfacing (non woven and not iron on). I cut it in desired sizes. Lay on the cake and smooth with fondant smoothers. Easy to use on the sides also. Works well for me!!!!
get a bench scraper. It works wonders (sorry for shouting) Just hold the edge of the scraper to the side of the cake and slowly turn your turntable....viola!!!!
Dolores
...also called a 'candy paddle' on my web site - nt
Kathyf
Also called dough cutter in catalogs LOL NT
Marida
I usually just hot-knife that icing with no problem. However, after reading Jordi's message where she put it in the fridge for a few minutes I tried that on a taste cake yesterday and I used a paper towel on it with no problem and then even hot-knifed it and it came out smooth as glass. If it is real humid where you are you might want to leave out a cup of the butter to see if it works better for you.
Dolores
Once you gain more experience a plain old 11" cake spatula will smooth your icing just fine. Those of you who have my wedding cake video know that I don't use anything else for smoothing. It DOES get easier! Takes practice. I don't even use anything else on display/fake cakes.
Once thing...if you will hold your spatula OUT so that only the edge is touching the icing...don't press hard for smoothing...this takes care of most air bubbles. Such a tiny hint that means so much!
Sharon A
After it crusts I place a piece of parchment on a section of the cake and gently glide the palm of my hand on it. The heat of my hand and the parchment smooth it. Good luck!
Karen S
I use a spatula dipped in hot water to smooth the cake, then use a Viva paper towel and fondant smoother to complete the job using icing that crusts. I also make sure I use the icer tip w/bag to put the icing on the cake.
I use Viva paper towel with a fondant smoother and do not get a pattern on the cake.
Anon
I use a peice of plain white typing/computer paper. Works just the same as a paper towel for me, and no pattern. Be sure that your cake has a good crust on it first though.
Jody
I, too, don't care for the patterns left by most paper towels. :o) I always have a couple different cake boards covered front and back with contact paper. After my icing has crusted, I place a board a little larger than the cake on top and gently press down. This helps smooth the icing as well as "leveling" it. You can sometimes have smooth icing that has "waves" in it... the hard surface of the cake board will level it all out and gives a flatter surface to decorate. I've also used fondant smoothers to smooth buttercream... you might try that if you have some. Good luck and I hope you find something that works for you! :o)
Charlotte F
You might try slightly crusting, then gently roll with a small hand held pizza roller. Works great for me..Good luck.Kathy
Anna, try using Viva paper towels, it works for me.
Kathyf
I use wax paper to smooth my cakes because I don't like the pattern the paper towels leave. It does tend to stick a little more than the paper towels, so just make sure your frosting is crusted. If it sticks a little just slide the wax paper slowly across the cake the opposite direction you're moving the knife. I just want to warn you about the sticking - it doesn't happen very often. About one in 20 cakes and usually when I don't wait long enough or if I'm using thin icing. Also, to keep from leaving marks in the cake from your hand, use a long icing knife (12") and gentle pressure to smooth the tops and a medium icing knife (6") on the sides of layer cakes. I do use my finger with the wax paper to smooth the sides of sheet cakes.
Michelle H
Try to get the icing as smooth as you can with a spatula then (no need to wait for it to crust) spray a fine mist of water over the surface using a plant mister or an atomizer. Then smooth again. The water allows your spatula to glide over the icing and you will be able to get it super smooth!
Wipe the spatula clean after every swipe. If the icing starts to pull, drag, or stick to the spatula, you need to spray some more water. I hope this helps.TCG
was reading Bakingsue's post
Mon Oct 2 08:05:42 2000about the package cake & the possibility of using rolled buttercream instead of fondant. i know rolled buttercream has been discussed many times
before, but I don't recall anyone mentioning any specific issues on what it's like to work with. seems to me it would be more delicate than fondant
to work with, not as elastic and more prone to tearing. to those who have worked with it before -- have you ever had this problem or any other
problems/tips you'd like to share? i believe i copied directions for making it a long time ago & essentially, you just add more powdered sugar to a
standard buttercream recipe until it forms a "dough". am I remembering this correctly? thanks for any advice you guys can give!Jennifer
Re: was reading Bakingsue's post
Mon Oct 2 08:31:18 2000No, there is more to it than just adding more powdered sugar; that is too dry and crumbly to roll out and cover a cake. THat will work for hand molding small figures, but for rolled buttercream to cover a cake, it is a totally different recipe. Basically, you start with equal amounts of Karo syrup and shortening, cream till smooth, add desired flavorings, then mix in powdered sugar till stiff, then knead in more sugar by hand if needed.
I find fondant much easier to work with. The rolled buttercream was too soft (even after I added alot more sugar than the recipe called for!) and stretches too easily. It is not as strong as fondant, and has to be rolled out on heavy plastic, then inverted over the cake and peeled off; it cannot be picked up. I found it tore very easily, though the tears can be repaired pretty well, as opposed to fondant, and it is easier/faster to make than fondant, and tastes a little better. Another drawback, is that it is kind of shiny, rather than a matte surface like fondant, and you have to dust repeatedly with sugar-cornstarch mixture to dull the shine.Sue
Chocolate Plastic
Tue Oct 3 15:32:48 2000I've only made one batch of this, so don't know how my recipe compares to others I've seen, but here you go. It's from Dede Wilson's Wedding Cake book. This recipe can be halved or doubled:
28 oz Chocolate
1 cup light corn syrupMelt the chocolate in the top of a double boiler over but not touching hot water or in the microwave (I used the microwave). Stir the corn syrup into the melted chocolate until the mixture becomes homogenous. Scrape this out onto a large piece of plastic wrap and wrap it up well.
Set aside for at least 1 hour to cool at room temperature, or until it is completely firm (I put mine in the fridge for a while). Divide the chocolate
with a bench scraper into several manageable pieces. Knead each piece before use with warm hands to soften. It is now ready to roll out and be made into flowers, grapes, or other shapes.Couple notes... she says that the chocolate coating works better than pure chocolate for roses. I used white coating and it worked great. Also, I suggest that you heat the corn syrup a bit before adding it to the chocolate. I added mine room temperature, and it hardened some of the
chocolate, so I had lumps in the final product. Luckily, I popped it all in the microwave again, and the lumps melted and I just let it harden again before working with it.