Butter Cream Icing & Glace Icing

by Cooky
(Sydney, Australia)

My question has 3 parts. Firstly, once you have made Butter Cream Icing and iced the cake, does it need to be refrigerated? Secondly, what is the easiest way to apply butter cream icing? The icing on the cakes in the cook books look so smooth yet when I try to do it myself, I can never smooth it out as beautifully. Finally, can you use glace icing to ice an entire cake, or is it too hard to work with when icing large areas? Thank you.

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Oct 31, 2009
by: Cooky

Thank you so much Nancy. I will give that a go next time. Makes a lot of sense actually!

Oct 28, 2009
smoothing butter cream
by: Nancy

Hi, the way I smooth my buttercream is put on a thin coat all over the cake, you can refrigerate for about 20 minutes. Take out and then put you other coat of buttercream on and smooth with a non pattern paper towel or you can use a spatula and dip in warm water to smooth on. It's best to put the first coat on first. Hope this helps. Nancy of CA

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