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Creamy Smooth Icing

The easiest way to a smooth frosted cake is to reach, starting with creamy smooth icing. In order to achieve this creamy smooth icing with a planetary-action mixer (dinnerware.shoptoday.us" title="buy Kitchen & Dining">KitchenAid type), completely fill the bowl and cover the top of the paddle with icing. Mix at low speed until all air bubbles have collapsed. Do not overmix. If your mixer has standard beaters, mix with the icing coming only half way up the clubs.

If a cake with frostedcreamy smooth icing, a smoothly frosted cake can be generally achieved by using only a large, angled spatula at a slight angle so held only one side of the spatula touches the surface of the glaze. Smooth the sides first then the top. At the top, working from the outer edge toward the middle. Use long, smooth strokes, the pen from behind the center. Turn off the spatula after each stroke. (Included detailed instructions on applying icing with the spatula in the application of iceSection below.)

The application of ice

Place a large amount of thin consistency icing on the top of the cake. Spread over the top, according to press edges, and certainly not to touch the cake with a spatula and the crumbs will retire in the glaze.

Cover the sides with frosting, using the spatula upright (with the edge of the spatula parallel to the sides of the cake), and turn out, not the cake with the spatula to touch the crumbs moves back into the icing.Remove excess ice go as you please and put them back into the bowl. Once the ice is applied to the site, because the pages one last time, keep the scraper edge parallel to the cake and with as few strokes as possible to make the surface as smooth as possible. Remains a ridge of ice at the top of the cake. Do not worry about the ridge - you will remove it in the next step.

Smooth top, angled at the edge of the blade (with the edge of the blade at about 45Degrees). Sweep the edge of the spatula from the edge of the cake (where the ridge is the icing) to its center. Then lift the spatula and remove excess glaze. Rotate the cake slightly and repeat the process starting from a new point on the ridge, until the entire top of the cake are covered.

Now - Getting It Smooth

My favorite method - the paper towel method

Certain brands of paper towels have very little texture and can be used to obtain a smooth icingSurface. To start, smooth the icing spatula as described above. Let the icing crust for about 15 minutes. Test a small area by rubbing his fingers over a dry paper towel on the icing. If it does not stay, you can lay the paper towel on the icing (flat) and rub it with your palm and fingers, hold your hand as flat as possible. This removes air bubbles and trowel marks, which creates a smooth surface of icing.

Water-smoothing method, this method can be made by twoWay.

1) Frost the cake as described above and presmooth with a dry spatula. Dip a large spatula in hot water. Hold the trowel at a slight angle so only one side of the sliding surface of the glaze. Smooth the sides of the cake, first described as before. Smooth the top of the cake from the outer edge of the cake in the center. Use long, smooth strokes, the pen from behind the center. Clear and re-wetting the spatula after each stroke. Make sure the icing Overwet. DyedFreezing can strip if you have too much water.

2) Or use a spray bottle lightly wet the icing on the fly then spatula over the surface as previously described. Turn off the spatula after each stroke. Make sure the icing Overwet. Colored glaze can strip if you have too much water.

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