Making cake frosting that goes on smoothly....?

Question

I'm making cakes for my twin sons' birthday this weekend and I want them to look really good. I can't afford to buy a store made cake to serve as many people as there will be there lol. But I want it to look as professional as possible. How can I make the frosting so that it will go on the cake smoothly and "flat" like the store bought ones? Any and all tips (even ones that don't pertain to this) are appreciated! Thank you!

Answer 1

Wilton's Buttercream Frosting Recipe:

:)   I Love It :)

1/2 c. solid vegetable shortening

1/2 c. Butter or Margarine

1 tsp. Clear Vanilla Extract

4 c. Sifted confectioners' sugar

2Tbsp. Milk

Cream butter and shortening with an electric mixer.  Add vanilla.  Gradually add sugar, one cup at a time, beating well on medium speed.  Scrape sides and bottom of bowl often.  when all sugar has been mixed in, icing will appear dry.  Add milk and beat at medium speed until light and fluffy.  Makes 3 cups.

Keep icing covered with a damp cloth until ready to use.  For best results, keep icing bowl in the refrigerator when not  in use.  When refrigerated in an airtight container, this icing can be stored for up to two weeks.  Rewhip before using.

I always make my son's birthday cakes too.  You can also buy a small decorating kit and use a series of stars to prevent from trying with probably very little luck, to make the frosting flat.

Also, if you are making a large cake or if you are going to color the frosting you might want to make multiple batches.  If you color it and run out, it will be nearly impossible to match the color.  Too much is better than not enough in this case.

Answer 2

VIENNESE GLAZE

4 foil wrapped bars ( 8 oz ) semi- sweet chocolate baking bar

2/3 cup heavy cream

3 TBSP powdered sugar

1/4 tsp vanilla

In med pan over low heat

Combine chocolate bars, heavey cream, and powdered sugar

Stir untill mixture is smooth

Add vanilla

Transfer to small bowl

Cool to room temp

Pour over cake

Semisweet Chocolate Ganache

1 cup Heavy cream

2 tablespoons Unsalted butter

2 tablespoons Granulated sugar

12 ounces Semisweet chocolate -- broken

1/2 pieces

Heat the heavy cream, butter, and sugar in a 2 1/2 quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature.  

Answer 3

the type of frosting really doesnt matter just get yourself a buttercream knife. its like a spatula kinda but its metal this will smooth it out and look great at the same time. so just ur basic can frosting or some buttercream will do just use something flat ad not ridged and smooth thinks s out and youll be fine im sure they will look great besides half the cakes made from a store not only look bad but taste bad

Answer 4

powdered sugar (lots), egg white, a pinch of crisco, and add tiny amounts of water until it is all together. as far as flavor, you can add a tiny bit of extract of your choice, and food coloring. be creative.

Answer 5

there are two tricks i use to achieve a super smooth effect. The trick is in the method of frosting the cake not the actual frosting mix itself. First use a pastry brush to brush off any loose crumbs on the cake. Secondly dip the brush in a little milk or water and lightly brush the cake all over. Thirdly apply a thin coating of plain frosting all over the cake and let it dry for about two hours. this layer acts like an undercoat. finally frost your cake using a wet spatula, a metal spatula works best. work in long smooth strokes. Finally take some cling film, spray it with cooking spray and put it over the areas that are not so smooth and press down lightly to remove the grooves. lift it carefully and there you go.......smooooooooth looking cake :-)

If you want to do something unusual like a soccer field or maybe a tool box or something then adding toys or coloured coconut or even colourful swets can hide the imperfections...its a very smart way to cheat  hehehe

Answer 6

Fondant frosting or Ganache is what you need for smooth results. Check out www.allrecipes.com for the directions and flavors you need. Good Luck!!

Answer 7

Well, in order to get a PERFECTLY smooth cake (like you see at weddings)...that requires fondant.

But that's fancy stuff.

The best idea is to use either a spatula, and keep a glass of water nearby. Dip the spatula in water when you start, and keep doing that and you will find it spreading easier.  

Answer 8

A great solution to this is to microwave the icing. Heating it will allow it to pour on flat and It will be even without causing damage to the cake. Hope I helped!!

Answer 9

Well if your doing it from home it's not going to be flat....the people who do the cakes in stores have tools to make it flat.

There is a frosting my friend's mom use to make.........milk butter and powder sugar, I think thats what was in it.....google home made frosting with powder sugar...it's the best frosting ever

Answer 10

DON'T use fondant. You can buy it or make it yourself but people will just peel it off and throw it away cuz it is gross.

I also use the buttercream recipe like a previous answer. But there are my tips.

1. Freeze the cake

2. Thin out some of the icing and do a "crumb layer". This does not have to be perfect it is just to stick the crumbs to the sid of the cake.

3. Spread on the base icing. You can either buy a pastry knife or use the smooth side of a butter knife.

4. Dip the knife in a glass of cold water and spread it out smooth.

5. Add the decorations, and border. You can do a simple star border if you want or just use m&m's chicklets or something like that.