(I start course 2 in July)
2. Apply a thin crumbcoat. Let it dry.
3. Apply the final coat with the icer tip. (This applies frosting thickly and evenly.)
4. Smooth with a long offset spatula.
5. Allow to lightly crust.
6. Refine the smoothing with a Viva towel (if you have used a crusting buttercream)
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