Icing a cake smoothly with buttercream involves applying a thin, even layer of buttercream and using tools and techniques to create a flawless finish.
Here's a breakdown of the process:
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Apply a Crumb Coat: This is a thin layer of buttercream that seals in loose crumbs. This step prevents crumbs from mixing into the final layer of frosting. Chill the crumb-coated cake in the refrigerator until the buttercream is firm (about 30 minutes).
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Apply the Main Buttercream Layer: Place a generous amount of buttercream on top of the cake and use an offset spatula to spread it evenly. Then, add buttercream to the sides of the cake, ensuring complete coverage.
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Smooth the Top: Use an offset spatula or a bench scraper to smooth the top surface. Hold the spatula at a slight angle and rotate the cake stand (if you have one) or gently move the spatula across the top. Remove any excess buttercream.
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Smooth the Sides: This is where a bench scraper is most useful. Hold the scraper vertically against the side of the cake, making sure it touches the cake at all points. Rotate the cake stand (or gently move the scraper around the cake), removing excess buttercream. Repeat this process, cleaning the scraper after each rotation, until the sides are smooth. For a super smooth finish, try heating the bench scraper with warm water, drying it quickly, and then using it to smooth the frosting. The warmth will melt the outer layer of the buttercream just enough to create a seamless surface.
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Address Imperfections: Fill in any air pockets or imperfections with additional buttercream and smooth again.
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Chill the Cake (Optional): Chilling the iced cake for a short period can firm up the buttercream, making it easier to handle for additional decorations or final smoothing.
Tips for Success:
- Use a turntable: A rotating cake stand makes smoothing much easier and more consistent.
- Keep your tools clean: Wipe your spatula and bench scraper frequently to avoid dragging crumbs or excess buttercream.
- Apply even pressure: Consistent pressure is key to a smooth finish.
- Chill the cake as needed: Chilling helps the buttercream firm up and prevents it from becoming too soft and difficult to work with.
- Patience is key: Achieving a perfectly smooth finish takes practice. Don't be discouraged if your first attempt isn't perfect.
