2006-06-15 08:17:42 · 10 answers · asked by abeth 1 in Food & Drink ➔ Cooking & Recipes
Yes, buttercream can do it. Make the buttercream of a medium to light weight (more milk). After you're finished, get a glass of very hot water. Place your metal spatula into it to get it nice and hot. Allow a little of the water to remain on the utensil. Go over the cake again with the spatula. The water and heat will help smooth the icing.
2006-06-15 08:21:34 · answer #1 · answered by Anonymous · 1⤊ 0⤋
Yes, you can get it smooth, but not as perfect as with fondant. Crumb coat the cake first. This is just a layer of frosting that will be under your final layer. You don't use a lot of frosting. Refrigerate that for a couple of hours. Then you can frost it again, and use an offset spatula. You can warm it in some hot water to make the final pass around the cake. The top edge might not come out perfectly smooth, but you can decorate this edge. Good luck!
2006-06-15 11:30:38 · answer #2 · answered by Butterfly 2 · 0⤊ 0⤋
tell your Fiance to style fondant. It looks sensible yet tastes like ***!!! and that i'm not joking. Buttercream or whipped icing is soo a lot extra yummy. And it truly is more cost-effective. plenty more cost-effective. the merely time i'd recommend using fondant is for an outside wedding ceremony. insects receives stuck in buttercream icing and if it truly is warmth out buttercream will melt and the cake will be a large pile of mush. yet when your wedding ceremony takes position in a managed temp ecosystem decide on buttercream. it truly is extra wedding ceremony funds pleasant!!
2016-11-14 19:54:36 · answer #3 · answered by ? 4 · 0⤊ 0⤋
You can glaze the cake and it will be very smooth,
Chocolate Glaze:
1/3 cup unsalted butter
4 ounces bittersweet chocolate
2 cups confectioners' sugar
1/4 cup warm water
For the chocolate glaze: melt butter and chocolate in a saucepan until melted, remove from heat. Whisk in confectioners' sugar until smooth. Gradually stir in the water until the mixture reaches the desired consistency. Take the room temperature (not chilled) cake and put it on a cooling rack over a tray covered with waxed paper and pour the glaze onto the cake from the top center point. If the cake and your counter or table is level, the glaze will spread perfectly and cover the cake. If it isn't, just pour it on, moving your bowl or container to the spots where icing is needed and with a butter knife or spatula, use the excess icing that drips off into the tray below to cover any bare spots before the icing firms up.
Allow it to sit about 10-20 minutes for the glaze to firm up. You can then reglaze it if you like a thicker layer of icing or you can decorate it. Don't refrigerate it if you're going to reglaze it. The colder temperature of the cake will prevent the glaze from spreading itself evenly. If the excess icing that dripped into the tray is free of crumbs you can remelt it and use it as part of the second glaze.
Depending of the size of your cake and whether or not you want to double glaze it, you may have to double the recipe.
This recipe should work with just about any kind of meltable chip out there...white chocolate, the various coloured and flavoured chips available from bakery supply stores.
2006-06-15 09:59:14 · answer #4 · answered by Chanteuse_ar 7 · 0⤊ 0⤋
My favorite tip from cake decorating class was the paper towel trick. There are only one or two brands of paper towels that have no pattern or quilting on them. Make sure your icing has had time to set (when you can put your finger on it and not have any stick to it), put the paper towel on the cake and rub your hand on top. You can pick up the paper towel and move it to all areas of the cake. If your icing is sticking to the paper towel then it's not dry enough.
2006-06-15 13:00:05 · answer #5 · answered by jax 3 · 0⤊ 0⤋
well you can get a cake pretty smooth with buttercream but nothing beats fondant its easy to use and always lays flat..lol
2006-06-15 08:20:21 · answer #6 · answered by iron_chef_13 2 · 0⤊ 0⤋
Yes, you can.. fondant doesn't taste good.
Make smooth frosting.. see this site
http://www.darcidecorates.com/recipes/frosting.asp
and you can make it smooth.. but it does take practice.. a trick you can do is dip a spatula in hot water... let it heat up .. then put on the frosting smoothing it... that will help
2006-06-16 21:37:31 · answer #7 · answered by Jennifer M 2 · 0⤊ 0⤋
Fondant is the only way to get it perfect.
2006-06-15 08:21:07 · answer #8 · answered by Anonymous · 0⤊ 0⤋
you can try to use a blow dryer to slightly melt the frosting....but fondant is the easiest way to get that smooth finish.
2006-06-15 08:22:58 · answer #9 · answered by ŚţΰāŔţ ● Ŧ 4 · 0⤊ 0⤋
if you freeze the cake first, it will be easier to apply the icing.
2006-06-15 08:20:18 · answer #10 · answered by Anonymous · 0⤊ 0⤋