How To: Make a smothly frosted round layered cake

IS THE PAPER TOWEL WET OR DRY..I ASSUME IT IS DRY...BUT NOT SURE?

Paper towel is dry--and it is better to go in one direction when smoothing the cake with the edger & later the towel. When using the edger<mini cake lifter>-WIPE IT OFF OFTEN!! You could see the removed icing going right back into the cake causing the need to smooth..again!

That's great! What type of frosting are you using?

I use what I call the "finger-lock technique" to get better grip and better leverage of the pastry bag as I'm frosting/filling cakes. I thought everyone did it, I guess it's just me *lol* Otherwise, good technique. (^_^)

sfasone5, it was probably a buttercream. Whipped creme OBVIOUSLY CAN'T DO that, and creme cheese frosting gets too soft to work with the longer it sits out, which contradicts the instructions on letting the cake sit out *lol*.

I'm still amazed, that is a really good job. It's so smooth, it looks almost exactly as if it was covered in fondant. Well done!