How do I get that razor sharp edge when frosting my cakes with buttercream? I see square cakes with pointed edges and circle cakes with super smooth, flat tops and sides. Is it more then just a hot spatula and water? Thanks!
I tried this on the cake I posted just last night, and it really works great, once you get the hang of it. Give it a shot!
My top edges weren't razor sharp after it was all over... I suggest really making sure you get all air bubbles out between the parchment and the icing. Like a doofus, I didn't do that, and, well, there was more smoothing involved than there should have been... but other than my own user error, it worked great.
But when I first pulled the parchment off, they were nice and crisp. If I hadn't had to smooth the top...
With practice, I think this will be a very valuable technique!
Sugar Shack on this site has a wonderful DVD to show you how to do this PM her and she will let you know how to order it.
With practice it will come. I ice the top of my cakes first and leave a small gap (maybe 1/8 of an inche) around the edge without icing. Smooth that out and then ice the sides making sure that the icing goes above the top edge of the cake using a bench scraper and then take my spatula and, pulling inward and upwards take the rim off the cake. I get nice sharp edges as you can see with this cake..
Here is a collage of the steps. The finish is not perfect since I did it super fast, but you get the idea anyway.
I should add that this was done with SMBC which is a non crusting BC so you can't use the smoothing methods like you would with a crusting BC, but you get the same look with no extra work.
HTH's a little..
Jeanne, you always have the best advice!!!
This is so helpful, I'm still struggling with the tops of my cakes!
I agree with Jeanne about the practice.
You can go to a dozen classes; instructors can demonstrate a dozen different techniques for cleaning up the edges of a BC cake.
You have to figure out which is most comfortable for you, and practice that method.
Here is another method from CC, I have tried this on my square cakes and it works really well. Still perfecting it though...
you guys are awesome.Thanks for the tips!
I have to agree with another poster, mine have become MUCH sharper since getting Sharon's dvd.
Sharon's technique is brilliant if your BC crusts.. but if it doesn't you can't use it. Makes me wish SMBC crusted..
That's very true...mine does crust.
I saw your technique, I'm going to try it on the FEW SMBC cakes I get to do, EVERY now and then I talk someone into one.
One change I've made to the method quite some time ago after several people had problems with bubbles on the top when they peeled off the parchment.
Of course, if your icing is not smooth and full of air bubble to begin with it will always be difficult to smooth. Assuming you have smooth icing to work with:
1. Use PLASTIC COATED FREEZER PAPER rather than parchment (I buy Reynolds brand, but you could use any freezer paper/butcher paper that has a plastic-coated side. The plastic released MUCH MORE CLEANLY than the parchment.
2. To prevent air bubble, spread the thinnest coat on the board first...just a smear coat. Chill about 2-3 minutes to firm, then go back over with a thicker coat and proceed.