Creamy frosting smooth
The easiest way to get a smooth ice cream cake with frosting smooth start. To achieve this smooth creamy frosting with a planetary gear-action mixer (KitchenAid type), fill the bowl and the top of the paddle with icing. Mix at low speed until all air bubbles are removed. Do not overmix. If your mixer has standard drivers, mix with the icing coming only half the bat.
When a frosted cake with creamy frosting smooth, a good atmospherefrosted cakes can usually only with a large angled spatula held at a slight angle, so that only part of the blade glides over the surface of the enamel can be reached. Smooth the sides, then the top. The work of the summit, from the outer edge toward the center. Use long, smooth strokes that come from just behind the center. Turn off the spatula after each shot. (For detailed instructions on icing with the spatula under the veil of the section below).
The application ofIcing
Place a large amount of thin consistency icing on top of the cake. Spread over the top, according to press the edges, and certainly not touch the cake with a spatula, and this is withdrawn crumbs in the glaze.
Cover the sides with icing sugar, using the spatula in the vertical position (with the edge of the blade parallel to the sides of the cake), make sure once again that takes the cake with the spatula to touch the crumbs back into the frosting. Remove excess ice, like you and place you goback into the bowl. Once the ice is applied to the sides to go to pages for the last time, holding the knife parallel to the edge of the cake and with as few strokes as possible to make the surface smooth as possible. This will leave a ridge at the top of the icing to the cake. Do not worry about the ridge - you remove it in the next step.
Smooth the top (angle to the edge of the spatula to about 45 degrees) on the edge of the trowel. Sweeping from the edge of the trowelEdge of the cake (where the ridge is the icing), at its center. Then lift the spatula and remove excess glaze. Rotate the cake slightly and repeat the process from a new point on the ridge until you have the entire top of the cake is covered.
Now - 'Getting Straight
My Favorite method - the method of paper towel
Some brands of tissues have very little texture and can be used to obtain a smooth surface ice. To start, smooth icing spatula, as describedfirst. Let the ice for about 15 minutes. Try a small area by rubbing your finger on a dry paper towel on the ice. If it does not stay, you can put the paper towel over the icing (flat) and rub with your fingers and palm, keeping the hand as flat as possible. As a result, air bubbles and trowel marks that produces a smooth surface enamel.
Smoothing Water-Method This method can be done in two ways.
1) Frost the cake as described above and presmoothdry with a spatula. Dip a large knife in hot water. Hold the trowel at a slight angle, so that only a fraction of the surface of enamel. Smooth the sides of the cake, first described as the first. Smooth the top of the cake from the outer edge toward the center of the cake. Use long, smooth strokes that come from just behind the center. Clear and rewet the spatula after each shot. Make sure the icing Overwet. Colored glazes can roam freely, if you use too much water.
2) Or use aSpray lightly wet the icing on the spatula, then fly over the surface as described above. Turn off the spatula after each shot. Make sure the icing Overwet. Colored glazes can roam freely, if you use too much water.
