How do you ice a cake smooth?
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I haven't done this for a cake, as I haven't had a good crusting icing recipe, but we did this in the one class I took, on a cupcake. We used our #10 tips to apply the icing - this got it a nice, even depth (but would take forever on a larger cake!!), then we waited for it to crust a bit then "ironed" it with parchment paper and the palm of our hands. The warmth from the hands helps smooth it out, and it worked beautifully. ~ Pam
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I am not the greatest icer but what I do is I take a hot glass of water and an off set spatula and keep on smoothing after I ice it. Works well. ~ Geri
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First I put it on a turntable, then I make up new cuss words while I get the baby out of the garbage can he's knocked over. Then I put a large mound right in the middle of the cake and use a large icing spatula to work it out to the edges while I turn the plate. Then I answer the phone or the door, whichever one is ringing. When I get the top to a fairly level thickness then I put the icing on the sides, a lot of it, starting at the bottom and smoothing it up. Then I put a cake cover over it while I go settle an argument between whoever's arguing at the time or boot one of them in the butt, whichever is appropriate. Then I take a 4" spackling knife and hold it at about a 30 degree angle with one edge actually resting on the cake plate and spin the turntable to start taking off the excess icing. When I get it to a uniform thickness and it's as smooth as I can get it I let it sit for a few minutes while I go feed somebody. When it's crusted enough I can touch it lightly without disturbing the icing I use my hands to smooth out any ridges that might be left. Then I go take the clothes out of the washer and put them in the dryer, taking time to hang the ones my daughter left in the dryer from the last time she did her laundry. Last I take either a Viva paper towel (if I want no pattern) or a regular paper towel, pattern ridges towards the cake (if I do want a pattern) and place that on the cake while I finish smoothing it by rolling a fondant roller lightly over it. I find I can eliminate a lot of these steps if I ice the cake at 3am. ~ Bitte
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This is something i struggled with for the longest time!!! first and foremost, make sure your icing is smooth to start with. if there is too much air in it, it wont smooth no matter what you do. the same is true if it is too stiff. in the recipe i use, if i know most of the cake will show and i want a really smooth finish, i put half as much powdered sugar in the recipe. i put my layer on a turntable and pile icing on the top sides of the layer. nothing in the middle. i than start icing down towards the sides of the layer with a large offset spatula. i dont yet worrying about smoothing it, just get it on there. than with what you have left on top, start slowly turning your turntable and with your spatula just barely touching the icing to smooth it towards the middle. than do the same on the sides. hold your spatula vertically and just barely touching the side, spin the heck out of the turntable, taking moments to scrape off excess icing. than from the top sides start smoothing your "ledges" towards the middle of your cake while slowly turning your turntable. the real trick is to do this all quickly if you are using a crusting buttercream so it doesnt crust as your working. if this happens put the layer in a seal tight cake saver for 1/2 an hour or so to let it soften up again. when all done, if you still have wrinkles you can use the hot knife method, by heating your spatula under very hot running water and running it lightly over your icing. (some people wipe off the water before applying it to the cake but i dont.) by icing the sides first like this, it also helps to level your icing. ~ Sher
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There are a few ways you can do this ... the easiest way is to use a cake icer Wilton #789 I ice the sides and the top using the cake icer then I use a large scraper ( found in most bakeries) Bowl Scraper 3-3/4'' x 5-3/4 '' I use this to smooth the sides and the top.
If you are using a crusting Buttercream icing, let the cake sit for about 15-20 minutes, place a sheet of paper towels on top of the cake , smooth the top of the cake using your hands or a fondant smoother, then smooth the sides of the cake, repeat until the entire cake is smooth.
If your using a non-crusting icing you can dip the spatula in hot water, wipe dry, and glide the hot spatula across the entire cake surface, repeat until smooth. ~ Linda
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You let it crust for approximately 10 min. depending on how wet your icing is to begin with. To test it, touch it lightly with the pad of yout finger. If it sticks to your finger, it will stick to the paper towel and it's not ready. If it doesn't stick to your finger, it won't stick to the paper towel and you are ready to smooth away! Pick the towel up from time to time and replace it on a different area of the cake to keep smoothing till you are satisfied. Do not turn it over, keep the same side down all the time. It will absorb a tiny bit of grease from the icing but will appear to stay clean for the most part. If you hit a moist part or press too hard and there is sticking, STOP, let crust a few more minutes and smooth the messed up place out with a NEW paper towel. Don't use your spatuala anymore after that first crusting over, you can fix anythin g with the paper towel. Everyone's recipe will vary, but mine crusts perfectly for smoothing in 10 minutes. After I frost a cake, I actually set the timer for 10 minutes and go get my design ready or clean up till the beep tells me it's ready to smooth. Icing a cake smooth was the hardest, pain in the b-- chore that just had to be done before I could start the fun part...decorating!!!LOL Now, icing it smooth is so quick and easy that it's a non-issue. If you practice, you can ice the cake with a spatula in less time than it takes to prepare and fill the bag w/icer tip. And NO cleanup after. Put freshly made icing in a large airtight bowl with lid and keep adding batches as you make them. When the cake is ready to ice, put huge dollops of icing right in the middle of the cake with your lg offset spatula. I mean MOUND it up! Taking care never to let the spatula touch the cake, press the icing down while spreading it to the edges. It will build up at the edges so carry this icing down onto the sides as far as it will go. Switch to your small offset spatula for the sides and grab more icing out of the bowl as need to cover the sides, being careful not to ever touch the cake. The trick on the sides is to keep the icing mound on the tip of the spatula. When you grab it out of the bowl with the whole blade, scrape it off on the edge of the bowl and grab it again with just the tip of the blade before going to the cake. It will be much thicker on top than you need it so place lg spatula blade at the EDGE of the cake and go toward the middle, taking off the extra icing. You will be shocked at how much icing will be returned to the bowl! For the sides of a sheet cake, start at the corners with your spatula and go toward the center, this will make perfectly square corners. Repeat this until all buildup is gone and the icing is the perfect thickness all over the cake. Now you are ready to prepare your design while the ic ing crusts (so you can smooth it with a paper towel)
I know this took a lot of writing to explain but I can do this in less than 2 minutes, a lot less time than it took to explain it to you, It will become second nature and you'll save tons of icing in addition to time. Time and icing both mean money! I hope my tendency to be a little too thorough and long winded doesn't put you all off. It's much easier than it sounds! ~ Suzy
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