Does anyone know how to decorate a wedding cake? To make all the frosting smooth?

I am making a wedding cake %26amp; am in need of useful items that can help. Hints %26amp; information. Anything will help. Please..

Does anyone know how to decorate a wedding cake? To make all the frosting smooth?
Frosting a Cake


Seven steps to successful icing of your luscious layer cake





1. Make sure the cake is thoroughly cooled and the frosting is smooth and spreadable. Temperature is key here: Most frostings spread on evenly and beautifully at room temperature.





2. If the cake is a single layer, set the cake flat side up on a cardboard round (if you have one) or flat serving plate. If it is two or three layers, set the first layer flat side down. (If your cake layers have excessively high domes, you should slice the dome off with a serrated knife so the cake will sit evenly.) Lightly brush off all crumbs with a soft pastry brush.





3. Tear small strips of wax paper and tuck them under the bottom layer, leaving about an inch of paper exposed around the cake. This is to keep the frosting off the serving piece.





4. If you are frosting a two-layer cake, spread about 1/2-inch of frosting over the bottom layer with an offset spatula held at a slight angle. Place the second layer over the frosting, flat side up. For either one- or two-layer cakes, frost the top, then the sides, using the spatula to draw and smooth the frosting over the surface of the cake, holding back about 1/4 of the frosting.





5. Put the cake in the fridge for about 10 minutes to set the frosting and prevent crumbs from getting mixed in.





6. Place spoonfuls of the remaining frosting on the top of the cake. Add frosting to the sides, if needed, and smooth with the spatula held at a 90 degree angle. Spread the frosting on the top, using the back of a spoon or offset spatula to create peaks and valleys, if desired, aiming for a beautiful and even finish.





7. Remove the wax paper before serving.


http://www.foodnetwork.com/food/ck_bakin...





Link to related Alton Brown show %26amp; recipes: http://www.foodnetwork.com/food/show_ea/...
Reply:First of all, bake the cake layers a few days in advance and freeze them. When you are ready to decorate, take out the layers for one tier at a time and frost that tier lightly. Set it aside for several hours to harden/firm up and repeat with each tier. Once all the tiers have been given this basic coating and it has had time to set, apply a second layer of icing. Use a special metal icing spatula. It will help to have two sizes, large and small. After you have applied the 2nd coating, place some boiling water in a large bowl or measuring cup and quickly dip the metal spatula in the hot water. Shake off any excess water and use the heated, moist spatula to smooth the icing. Once done with the smoothing, set tiers aside until the next day for the icing to once again set up. Once the icing is firmed, you can begin the fun part of actually decorating the cake!


The above information is for buttercream type icings, NOT fondant types.
Reply:like u wanna smooth out the top and stuff before decorating right. make sure u get a metal spatula, its like a oblong shape and frost the sides first, spatula straight up and down. then do top FLAT. but the more u go over it the more "unperfect" its gonna be, just to let ya know. either that or i believe the pros use Fondant... expensive but much nicer! good luck!
Reply:First you put the frosting on getting it as smooth as possible then you take a smooth knife dip it in hot hot water make a pass over the frosting, wipe off the knife and repete until compleatly smooth.
Reply:A hint~~~~~~~~~~





Have the icing cold and dip your spatula in warm water periodically and this helps take out streaks. The water helps!
Reply:If you're considering fondant, you may want to know that it looks pretty, but doesn't taste very good. You're better off using the warmed spatula technique people have told you about if taste is what you're going for as well.
Reply:Typically the really smooth icing is made out of a 'sheet' of icing that can be laid over the cake.
Reply:Esmerelda had it right. It is fondont. A sheet of icing that you lay over the top layer of the cake. I've seen plenty of Food Network shows!!
Reply:A spatula is your best friend when it comes to smoothing on icing.





A great site to learn anything about making and decorating cakes is Wilton Cakes at





www.wilton.com
Reply:Is it fondant icing that are you mean - the frosting where it's completely smooth and looks like a satin iced finish? I don't know why, but I am thinking that might be what you're talking about? (if not, sorry!) If that's it, I have never tried it (yet!) but here are some sites that I found for you, just in case that is what you mean....If nothing else, there are some BEAUTIFUL cakes pictured on some...maybe give you some inspiration!





http://whatscookingamerica.net/PegW/Fond...





http://www.jbcakes.com/fondant_cakes.htm





http://www.louisvilleweddingcake.com/fon...





http://ezinearticles.com/?Fondant-Cake-D...