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**Struggling with smooth icing? This tip changed everything for me, and it will for you too.** Here’s the secret: Hold your spatula at a 45-degree angle. Too flat, and you’ll pull the icing off—angle it right, and it glides on like butter. Think of it like smoothing Sheetrock—gentle, not scraping. It’s all in the touch. A few more things to keep in mind: 💡 **Use cold layers**: I prefer mine frozen. It helps the buttercream set quickly, making it so much easier to smooth. 💡 **Butter matters**:
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