Scrape off any extra
icing smoothing sides as you do so.
Not exact matches
Remove parchment paper from the top layer and place it on top of the
ice cream with the
smooth side up.
Add cucumber, pineapple, frozen banana, light coconut milk, water, lime zest, lime juice, greens, and
ice cubes to a blender and blend on high until creamy and
smooth, scraping down
sides as needed.
Combine all ingredients in a high - speed blender and blend until perfectly
smooth, scraping down
sides a couple of times if necessary (for a cold smoothie, add 2 - 3
ice cubes).
Blend on a high speed, scraping down the
sides regularly until the mixture is completely
smooth and has the consistency of soft serve
ice cream.
You will need to use a tamper or spatula to scrape down the
sides and help all
ice cream get completely
smooth.
Frost and
smooth the
sides using an
icing knife or bench scraper.
Remove parchment paper from the top layer and place it on top of the
ice cream with the
smooth side up.
Cover the four
sides but not the top of each little cake with butter cream as neatly as you can — this will make sure that the fondant
icing looks
smooth when poured over.