How to Get Smooth Icing / Frosting

I remember when I first started decorating cakes. I hated it!! I couldn't stand frosting the cakes because I could never get it smooth. Whenever I did get the cake smooth I had to use a ton of icing. I remember standing in my father's kitchen, frosting a cake for an hour! Yes I said an hour! Craziness...just plain frustrating. I knew there had to be a better way. I practiced and practiced but still had trouble in this area. My cakes began to taste better, I didn't have issues using fondant, I only had issues getting a smooth coat of frosting. After reading numerous forums and watching some YouTube video I finally came across a method that worked for me...the Melvira Method.

The Melvira method is when you use a high density foam roller to accomplish a smooth coat. After evenly apply the icing, you let the cake sit for a little while so the frosting will crust. Oh, did I mention you have to use a crusting buttercream or this won't work. Like I said before, a crusting buttercream (http://sharronstake.blogspot.com/2014/01/crusting-buttercream-recipe.html) is one that is clean to the touch after it dries. This means when you touch it, no frosting will come off on your finger. After the buttercream crusts, you roll your cake until its nice and smooth. Check out my video below for more details and instruction!!

This technique has worked the BEST for me and believe me I have tried everything. I've tried the upside down method, hot knife method, paper towel / wax paper and the list goes on and on. Now this is my go to method for wedding cakes and special occasions. Give it a try and let me know how it goes! As always be blessed.  

Chocolate Crusting Buttercream

I've received some requests to post the chocolate crusting buttercream recipe that I use when I decorate my cakes. I used chocolate buttercream in the "How to Make a Quick and Easy Camouflage Cake" tutorial I posted on my blog and on YouTube. I tend to use Chocolate Buttercream whenever I need black frosting because I don't have to add as much black dye as I would if I used vanilla / white frosting. Believe me, it takes a lot, I mean a lot of black dye to get white icing the perfect shade of black. And if you achieve that dark, rich shade of black that you want, there usually is a lingering after taste which is not good. As a decorator and as a baker, you always want a perfect balance between taste and appearance.

Chocolate Crusting Buttercream Recipe
1/2 cup of vegetable shortening
1/2 cup of butter
3/4 cup cocoa
1 teaspoon of pure vanilla extract or madagascar bourbon vanilla
4 cups of sifted powdered sugar (confectioner's sugar)
3-4 tablespoons of milk or water

Will yield around  3 cups of icing...stiff consistency.
Add 6-7 tablespoons of milk to get medium consistency.

Directions:
In large bowl, mix shortening and butter with electric mixer. Add cocoa and vanilla extract, then gradually add powdered sugar one cup at a time. Beat well on medium speed. Icing will appear dry and crumbly. Add milk or water and beat at medium speed until icing is fluffy. Any additional milk or water should be added one tablespoon at a time, until you achieve the consistency that you want.