Creating A Smooth Buttercream Wedding Cake: Expert Tips

Creating a smooth buttercream wedding cake is an art, but one that can be perfected with practice and the right tools. Here are some tips to achieve that flawless finish:

- Use the right tools: Metal spatulas and scrapers are ideal as they can be heated up, helping to smooth over any wrinkles and blemishes. A good turntable is also essential for rotating the cake during the frosting process.

- Start with level layers: Ensure your cake layers are evenly stacked and filled, with a level surface. This forms the foundation for a smooth finish.

- Get the buttercream consistency right: The buttercream should be thin and easy to spread while still holding its shape. Test the consistency by dipping a rubber spatula into the frosting – it should form soft peaks.

- Stir the buttercream: Before adding the buttercream to the cake, stir it several times with a rubber spatula to reduce air bubbles. This will help create a smoother finish.

- Apply a crumb coat: A crumb coat is a thin layer of frosting applied to the entire cake, filling in any cracks and holes. This layer is then chilled, providing a sturdy foundation for the final layer of buttercream.

- Pipe the final layer: Instead of using a spatula, try piping the buttercream onto the cake in even lines, working from the bottom up. This helps keep the buttercream even and makes it easier to smooth out.

- Apply a little heat: Using a hot metal spatula or offset spatula can help to smooth out any remaining flaws in the buttercream. Simply run the spatula under hot water, wipe it dry, and gently smooth the buttercream.

Choose the right tools

The right tools make all the difference when you’re trying to achieve a smooth buttercream finish on your wedding cake. Here are some of the essential tools you will need:

• Metal spatulas and scrapers: Metal spatulas and scrapers are ideal for smoothing buttercream as they can be heated up. Just like ironing out the wrinkles in a shirt, a little heat will help smooth over any imperfections in the cake finish. A good option is a 6-inch stainless steel bench scraper.
• Cake turntable: A cake turntable will make it easier to achieve a smooth finish on all sides of the cake. Look for one with a rubber circle built into the top to prevent the cake from sliding, such as the Wilton turntable.
• Angled spatula: An angled spatula will help you create a clean, sharp edge on the top of your cake.
• Cake leveler: To ensure your cake has perfectly level layers, use a cake leveler such as the Wilton Cake Leveler, which allows you to adjust the height and slice off any extra cake easily.
• Rubber spatula: A rubber spatula can be used to stir the buttercream to reduce air bubbles and for the spatula test, which helps you check if your frosting is the right consistency.

Start with a semi-smooth finish

To create a rustic buttercream finish, start with a semi-smooth finish. This ensures that there is an even layer of icing on all sides of the cake. The aim is to create a rustic and "homemade" look, but not a messy one.

Once the buttercream is evenly applied, use a small offset spatula to create some natural-looking swirls and strokes. Try drawing "S" and "C" shapes, making sure to switch directions as you go around the cake.

It is important to add the textured designs immediately after icing the cake. Do not let the buttercream set or crust over, or the designs won't work.

Use a paddle attachment

Using a paddle attachment is a great way to ensure your buttercream is smooth and free of air bubbles. Here's a detailed guide on how to use a paddle attachment effectively:

Mixing Butter and Sugar

The paddle attachment is ideal for creaming butter and sugar, a crucial step in achieving the right consistency for buttercream. Make sure you beat the butter and sugar together until the mixture becomes noticeably lighter in colour and has a fluffy texture. This process can take around 3-5 minutes, and you may need to stop occasionally to scrape the mixture down from the sides of the bowl into the base. A flexible spatula works well for this.

Reducing Air Bubbles

Air bubbles can form in buttercream due to over-mixing. To prevent this, use the paddle attachment to stir the buttercream several times before adding it to the cake. Press the mixture against the sides of the mixing bowl with a rubber spatula; you will see the buttercream becoming smoother and free of air pockets as you stir.

Consistency is Key

The right consistency of buttercream is essential for a smooth finish. It should be thin enough to spread easily but still hold its shape without being runny. If your buttercream is too thick, it will be challenging to smooth out and may rip through your cake. Adjust the consistency by adding small amounts of liquid (heavy whipping cream or whole milk) until you achieve the desired spreadability.

Applying the Final Layer

Once your crumb coat has set, it's time for the final layer. Pipe the buttercream evenly around the cake, working from the bottom up. When you reach the top, pipe a ring around the edge and fill in the centre. Use a bench scraper to smooth the sides, ensuring you scrape off any excess buttercream each time. Hold the scraper vertically and at a 45-degree angle towards the side of the cake to avoid unsightly lines in the finish. Take your time with this process, and feel free to add more buttercream to fill in any gaps.

The Magic Touch

Even with these techniques, your buttercream finish may still have some minor flaws. Here's a pro tip to achieve a flawless look: use a hot metal spatula or offset spatula to smooth out the sides and top of your cake gently. Simply run the spatula under hot water, wipe it dry, and slowly smooth your cake. Repeat the process as needed, and your buttercream will be smoother than ever!

Mix on the lowest speed

When making buttercream, it's important to mix on the lowest speed setting. This is because a slower mixing speed minimises the amount of air that gets added to the frosting. This, in turn, reduces the number of air bubbles in the mixture. Mixing slowly also lowers the chance of you covering your kitchen in a cloud of powdered sugar!

If you're using a stand mixer, use the paddle attachment rather than the whisk attachment. The whisk attachment is designed to incorporate air into the mixture, which is not what you want when making buttercream. If you're using a hand mixer, just be sure to follow this tip and mix on the lowest speed.

If you're making American buttercream, you should use the paddle attachment from the start. If you're making a different type of frosting, such as Swiss meringue or Russian buttercream, you'll need to use the whisk attachment at the beginning of the process. However, once you've made your meringue or whipped butter, switch to the paddle attachment to finish combining the ingredients.

Get the consistency right

Getting the right consistency for your buttercream is key to achieving a smooth finish on your wedding cake. The consistency of the buttercream will determine how easy it is to spread and hold its shape without being runny.

To get the right consistency, you'll want to start with room temperature butter and add in your powdered sugar slowly. Add in your powdered sugar in increments of 1/2 cup to 1 cup at a time, thoroughly whipping your buttercream in between each addition. Once all the sugar is added, give it a good final whip for at least 3 minutes. You can then add in your liquid—heavy whipping cream or whole milk—a tablespoon at a time, until you reach your desired consistency.

A good way to test if your buttercream is the right consistency is to use the spatula test. Firmly press a rubber spatula into your frosting and pull directly up. The frosting on the tip of the spatula should form a soft peak that has a little curl at the end. It should be stiff enough to hold its shape but soft enough to create that little curl. If it's too stiff, add in more liquid; if it's too thin, add more powdered sugar or chill it in the fridge in 5-minute intervals.

Frequently asked questions