Finally! Easy Way To Get Perfect Corners With Buttercream!!

Decorating By DesignerCakes Updated 5 Jul 2009 , 4:30pm by Rosie2

DesignerCakes Posted 22 May 2007 , 12:42am
post #1 of 118

OMG, after much torment with buttercream, I gave up and just dedicated myself to just fondant. I recently purchased some edgers made in the U.K. that are used to smooth the edges of cakes covered in marzipan and fondant. I've been using them for awhile and really love them.

Under pressure (of my own accord) to work with buttercream, I decided to test the sharp edgers on a buttercream test cake. I was shocked!!! I waited for the buttercream to crust and then used a Viva paper towel. I used a fondant smoother for the sides, then used the sharp corner edger and Viola! - absolutely perfect edges. Shocked and in disbelief of my new amazing discovery, I couldn't wait to share it here.

In case any of you ar wondering, I bought a 28 lb. bucket of buttercream icing from Sam's Club (crusts very nicely, btw) for $26.52. Tastes great and while it's a little thicker than I would have liked, it worked very well. The cake is a yellow doctored variety that I am using simply for this experiement.

The edgers are made by Valerie White in the U.K. Her products are called 'Edgers' - that is the actually company name. I purchased the first two from Global Sugar Art but the one I used here was out of stock and they told me they wouldn't be ordering any more. My husband works for a British company so he was able to have a friend bring one back for me from London. I HIGHLY recommend this if you are anything like me, buttercream challenged! I actually called the UK and spoke with Valerie and she told me she didn't think her products would work with our American style sponge cakes. I am going to call her tomorrow to tell her they most definitely will. I am trying to work with her to come to the U.S. for one of our big events here. Can you tell I am excited and tickled pink?

Good luck!


117 replies
dabear Posted 22 May 2007 , 12:49am
post #2 of 118

Those corners are great. Is it a plastic or metal tool? What does the tool look like?

Jopalis Posted 22 May 2007 , 12:50am
post #3 of 118

Wow! Those are marvelously sharp edges/corners! Can you give us a link to these "edgers" that you used?

SugarBakerz Posted 22 May 2007 , 12:52am
post #4 of 118

very nice, were you using special pans like magic lines or just plain old square pans? I would like to know how to order these too, tell Valerie to join cakecentral and she will get a huge following I am certain!

marthajo1 Posted 22 May 2007 , 12:55am
post #5 of 118

Can you take a picture of the tool or help us out with finding it? Looks great! I am trying to convert people to fondant but it is slow going!

acookieobsession Posted 22 May 2007 , 12:56am
post #6 of 118

Do you have contact information for this company? I have friends in London that could get this for me. I tend to do a lot of square cakes and I HATE working on the edges all day.

Thanks a bunch for the information.


jenncowin Posted 22 May 2007 , 1:00am
post #7 of 118

I am too interested in seeing a pic of the tools or a link to find them.

oceanspitfire Posted 22 May 2007 , 1:01am
post #8 of 118

That sounds like a great tool! I have one question, the website doesnt say what the material is. And since you own them, I'm wondering if you could pass on that info-I'm curious if it's plastic or something else-like the same plastic as the fondant smoothers.
Glad you found a 'magic' tool!

marthajo1 Posted 22 May 2007 , 1:06am
post #9 of 118

I think I found them from Ebay UK but I can't find them from anywhere else! Which edger do you have?

GenGen Posted 22 May 2007 , 1:09am
post #10 of 118

Wish we had sams club up here. we just have its cousin Costco which Doesn't sell the buttercream by the tub like you described! I"m So envious!!

DesignerCakes Posted 22 May 2007 , 1:11am
post #11 of 118

Here's a link to the picture at Global Sugar Art. They may have finally ordered some since there was another post on here regarding these and people may have started to call them wanting to place orders.

SugarBakerz - I only use Magic Line pans. They have sharp edges and hold up very well to daily use.

BTW, the picture you are going to see on the link above is a heavy fruit cake covered in marzipan. You can't use this sharp edgers directly on buttercream and you can only use them very gently on fondant since our cakes are far lighter in texture.

Geez, I am so giddy! You'd think Brad Pitt just pulled up to my door!

DesignerCakes Posted 22 May 2007 , 1:17am
post #12 of 118

The edger is made of plastic, just like a fondant smoother. I have all her edgers but (until now) my favorite is the side edger which smooths the side of the cake as well as the cake plate if it's covered with fondant - all in one pass.

If Global Sugar Art doesn't have them, PM me and I'll see if I can get some directly from Valerie White.

katerpillrgrl Posted 22 May 2007 , 1:22am
post #13 of 118
Originally Posted by Gingerela

BTW, the picture you are going to see on the link above is a heavy fruit cake covered in marzipan. You can't use this sharp edgers directly on buttercream and you can only use them very gently on fondant since our cakes are far lighter in texture.

If you can't use it directly on buttercream, then how do you use it? I purchased an item like this at a local hardware store for 7 bux, much cheaper but I haven't used it yet. I will have to try it once I purchase square pans.

DesignerCakes Posted 22 May 2007 , 1:26am
post #14 of 118

I used it over the Viva paper towel, not directly on the buttercream. It would probably dent it.

The edgers isn't a perfect square. If it were, it would dig into the buttercream. It's slightly more open than a square.

divaricks Posted 22 May 2007 , 1:35am
post #15 of 118

I am definitely interested - I just went to the site and it says they are on order - I want one NOW!!! icon_biggrin.gif Anyhow, if you get some from Valerie directly, let me know!

sweetideas Posted 22 May 2007 , 1:36am
post #16 of 118

That is so cool! I am so thankful to have this website and people like you who are willing to help us all out. Thank you so much for sharing. It's amazing what one person can accomplish!

DoniB Posted 22 May 2007 , 1:46am
post #17 of 118

Thanks so much for sharing! I have friends in London who are planning on moving back to the States in August. Not sure I can wait that long, but I'll try. I'll have to see if they'd be willing to get me some, and pack 'em up with their household when the US Airforce moves them back here. icon_smile.gif

tcturtleshell Posted 22 May 2007 , 1:59am
post #18 of 118

That's a pretty cool looking tool. I bet we could go to the hardware store & find something similar to this. I looks kinda like a door hinge w/out the screws. Not bad for just $16. Thanks for sharing Gingerela~ icon_smile.gif

ShirleyW Posted 22 May 2007 , 2:05am
post #19 of 118

Really great clean corners. I have been thinking about ordering these for ages, but I use IMBC and am just not sure if they will work with it. Maybe if I really chilled or partially froze the cake it might help.

rlsaxe Posted 22 May 2007 , 2:15am
post #20 of 118

that is awesome! I NEED that tool! Tell Valerie to get busy making more! Is there a link to a site or anything?

debster Posted 22 May 2007 , 2:24am
post #21 of 118

Ok I went to this site and they were 6.00 check it out let me know if this are those. I did a search through google.

ShirleyW Posted 22 May 2007 , 2:29am
post #22 of 118

That is a British website, you have to consider postage, which is quite expensive.

superstar Posted 22 May 2007 , 2:29am
post #23 of 118

debster, that is 6 pounds sterling. Then you would have to pay shipping from England. I think Global Sugar is a better deal @ $16 & the shipping is so reasonable from them.

debster Posted 22 May 2007 , 3:01am
post #24 of 118

Oh ok I don't know what 6 pound sterling is hahahahahah SORRY..... Thought I found you all a deal. icon_redface.gif

DesignerCakes Posted 22 May 2007 , 3:21am
post #25 of 118

Her website isn't up yet but I will post more tomorrow after I contact her. The one I couldn't get from Global Sugar Art was purchased at Design A Cake ( I agree that it is cheaper to buy it here since the postage from the UK here can really add up. Six pounds is roughly $12 US. Once you add shipping and tarifs, it's cheaper to buy it from GSA.

I do know that her husband makes these by hand with special equipment they've had specially made. I like the large handle that these tools have since it makes it very easy to grip - easier than a standard fondant smoother.

Shirley, other than today, I've only used IMBC as well and I will not be coming over to the buttercream side anytime soon... LOL.

I don't think it would work with IMBC unless it were very chilled like you said. Definitely won't work with the Viva, darn it! But if I find a way, I will share for certain.

dadams Posted 22 May 2007 , 3:38am
post #26 of 118

what a great tool

MomoTyty Posted 22 May 2007 , 3:54am
post #27 of 118

I'm sure I will have an a-ha moment after asking this but could you post exactly what IMBC is? ThanksQ!

Jopalis Posted 22 May 2007 , 4:24am
post #28 of 118

If you chilled the IMBC (Italian Merengue Buttercream) and used parchment paper on it and then used these... maybe it would work???

miriel Posted 22 May 2007 , 4:25am
post #29 of 118

I love using these edgers in fondant and it is good to know they work well in buttercream too.

Jopalis Posted 22 May 2007 , 4:40am
post #30 of 118

There are actually several of them on that ...Piece of Cake site..... At $12 U.S. plus shipping a pop though..... ouch. Maybe someone could make a deal with Valerie and we could buy them in bulk. Or one of us could do it and put it on E-Bay....

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