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I completely understand the frustration when the smooth frosting on pasteles doesn't turn out as expected. Consistency and technique play huge roles in achieving that perfect alisado on your cakes. One trick I learned is to chill your cake layers before frosting; this helps the frosting adhere better and creates a smoother finish. Also, using a good quality offset spatula and turning the cake on a rotating cake stand makes a big difference. Buttercream made at the right temperature can be easier to spread evenly—too warm, and it becomes runny; too cold, and it's hard to smooth out. Patience is key; multiple thin layers of frosting with chilling in between can help achieve a mirror-like finish. Another tip is to use a bench scraper while rotating the cake to gently smooth out the sides. Watching tutorials or even attending local cake decorating workshops helped me improve quickly. Remember, cake decorating is an art that improves with practice. Don’t get discouraged by initial struggles with the alisado of your pasteles. Each attempt is a step closer to mastering the skill and enjoying beautifully elegant cakes every time.