Day 19: Smooth frosting

Yesterday we did the crumb coating on our cake and then applied the final layer of frosting.  Today, we're going to see how to get it smooth.

Here is our cake from yesterday:

 

Notice the little crumb...it's important.

 There are a couple different ways to smooth out your frosting, but the one that I've found to work the best is parchment paper.

 

It must be parchment paper.  Wax paper won't work.  Rip of a piece about the height of your cake.  Place it on the side and quickly rub your hand over almost as if you're rubbing the wrinkles out.  The heat from your hand slightly "melts" the icing and smooths out the rough spots.

Here is the same spot on the cake as the first picture:

There's that little crumb!  See...it is the same spot!

Another technique to smooth out the frosting is running your spatula under HOT water.  Wipe draw and then lightly use it to smooth over the rough spots.

Spread lightly because you don't want to move the icing.  You're just sort of flattening it out.  Of course, with most of these cake techniques it will take a few trial and errors.

Happy smoothing!