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Iloveweddings
Frequent Member
Joined: Sep 19, 2006
Posts: 319
Location: El Dorado Hills, CA
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 Posted:
Tue Aug 26, 2008 10:13 pm |
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KoryAK
Forum SuperStar!
Joined: Apr 07, 2007
Posts: 2394
Location: Anchorage, AK
Birthday: Sep 03
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Tue Aug 26, 2008 10:59 pm |
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That looks to me like a meringue based buttercream. I use SMBC and work away from each corner on all sides with a bench scraper. Still more of a pain than a round cake, but not too bad. |
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cakemommy
Forum SuperStar!
Joined: Jan 25, 2005
Posts: 2855
Location: The great PNW!!!
Birthday: Dec 16
Gallery Supporter Member
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Wed Aug 27, 2008 8:56 am |
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PinkZiab
Forum Addict
Joined: Feb 14, 2007
Posts: 886
Location: North Jersey
Birthday: Oct 29
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Wed Aug 27, 2008 10:11 am |
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I use a meringue based buttercream, but either way it doesn't matter because I chill my cakes very well so the fat in the icing gets firm, then I square off with a mini offset spatula. Once the icing is firm, you can make corners so sharp you could cut yourself lol |
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cakebaker1957
Forum Addict
Joined: Jun 13, 2007
Posts: 858
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Wed Aug 27, 2008 11:18 am |
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| PinkZiab wrote: | | I use a meringue based buttercream, but either way it doesn't matter because I chill my cakes very well so the fat in the icing gets firm, then I square off with a mini offset spatula. Once the icing is firm, you can make corners so sharp you could cut yourself lol |
sorry for interupting but when you have your icing firm, is it hard to move on the cake?? ive been wanting to try this but was afraid i would pull the icing off the cake. can you give me more info on this
Thanks |
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Iloveweddings
Frequent Member
Joined: Sep 19, 2006
Posts: 319
Location: El Dorado Hills, CA
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Wed Aug 27, 2008 6:44 pm |
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| cakebaker1957 wrote: | | PinkZiab wrote: | | I use a meringue based buttercream, but either way it doesn't matter because I chill my cakes very well so the fat in the icing gets firm, then I square off with a mini offset spatula. Once the icing is firm, you can make corners so sharp you could cut yourself lol |
sorry for interupting but when you have your icing firm, is it hard to move on the cake?? ive been wanting to try this but was afraid i would pull the icing off the cake. can you give me more info on this
Thanks |
Yes, please tell cakebaker1957.  |
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AmandaPanda
Frequent Member
Joined: Apr 17, 2007
Posts: 454
Location: TN
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Wed Aug 27, 2008 7:09 pm |
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i get my edges crisp by using a large putty knife i got from home depot. it worked great for me and i use a standard buttercream recipe. |
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PinkZiab
Forum Addict
Joined: Feb 14, 2007
Posts: 886
Location: North Jersey
Birthday: Oct 29
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Wed Aug 27, 2008 11:43 pm |
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No it doesn't pull the icing off the cake at all.
Remember this is just for final smoothing and squaring off of your edges, not moving gobs of frosting around. Sometimes it helps to warm the spatula (or a bench scraper) slightly if you need to do heavier smoothing, but otherwise I just use the mini offset to make my edges and touch up any spots that came out less than perfect when I iced it to begin with. No special technique, really. |
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