http://cakesdecor.com/sugarpixy/blog/169 Here is one right here on cakesdecor. It takes Lots of Practice! What method you use also depends on the type of buttercream you use. American, SMBC, IMBC, ect. I use American buttercream and I use half butter half hi ratio shortening mixture. So I use the Viva Paper towel and Hot knife methods. But here is a method used for at least half butter or more recipes UPSIDE DOWN METHOD http://cakecentral.com/tutorial/upside-down-icing-technique-for-perfectly-smooth-icing This works really well.
Another hint is that after you have your buttercream pretty smooth. (american buttercream) You can take Copy paper and a fondant smoother this will make it perfectly smooth!.
© 2011-2014 CakesDecor.com. All Rights Reserved.
DISCLAIMER: Any posts on CakesDecor.com (CD) are posted by individuals acting in their own right and do not necessarily reflect the views of CD. CD will not be held liable for the actions of any user.