First, check if your cakes are level - no one wants a buttercream ski slope, plus it means a smoother finish. Use two bowls; one for fresh icing and one for scrapings.
First, check if your cakes are level - no one wants a buttercream ski slope, plus it means a smoother finish. Use two bowls; one for fresh icing and one for scrapings.
Place your cakes on a turntable and seal in crumbs by spreading a thin layer of buttercream over the top and sides, rotating as you go. Smooth the sides with your smoothing tool. Use the spatula to smooth the top, sweeping any buttercream from the edge up and over into the centre and smooth off. Fill in any dents, smooth off and chill for 30 minutes.
Add scoops of buttercream on top and spread. Rotate, keeping the spatula parallel to the cake to keep it level.
Spread more icing around the sides, starting at the bottom and working up. Keep the bottom of the smoother flat on the board at a 90-degree angle to the cake to get straight edges and push in slightly to keep it in place. Fill in any gaps and smooth off. Now, smooth as you turn a full circle so you start and finish in the same spot - you'll avoid getting several seams.
Use the spatula to swipe up from the outside edge into the centre until top is smooth. Pop in the fridge and you're done!
"If you're using a metal smoother, heat it slightly under hot water, dry and use to melt the buttercream to smooth out any areas that aren't quite right."
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