When faced with the challenge of frosting a classic wedding or special occasion cake with buttercream, the goal is to make it look crisp and symmetrical. This is entirely possible with the right technique and some practice!
3 Keys to Smooth Cake Frosting
- #1 Start out with a type of buttercream frosting that is completely smooth without lumps or air bubbles.
- #2 Use the refrigerator for temperature control and leverage (My fridge technique is called the “Take-Away Method”).
- #3 Learn how to angle and manipulate your frosting tools effectively.
All my professional tips and tricks are now available in the book, Smooth Buttercream Cake Frosting. Note that the course involves American style buttercream (ingredients: butter, powdered sugar, milk & vanilla) but these methods may also be applied to chocolate ganache, Swiss meringue buttercream, or Italian buttercream as well.
New to Wicked Goodies? Start *HERE*
Check out my Cake Galleries