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I need to make a number of small tiered cakes for personal cakes at a wedding. How do I frost them smoothly?

Ty - from Chicago, IL

Either rolled fondant or buttercream icings are used on cakes served at weddings. The rolled fondant creates the smoothest surface – you roll it out just like cookie dough. Buttercream can also be smoothed after spatula icing. Use a long metal spatula and run it over the surface in a single swipe – many decorators like to heat the blade of the spatula in hot water before doing this. If the surface still isn’t smooth, you can cover the surface with parchment paper, and again, run the metal spatula over the parchment.

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The Public Television cake decorating show providing easy projects for special celebrations. Not intended to replace instructional classes.