I am curious as to how everyone gets the sharp edges on their cakes... I have been doing my cakes fresh and my edges always end up "rounded" or smooth instead of sharp. Even on the cakes that I tried to do "frozen" had rounded edges. I use fondant on all my cakes if I can. Cany anyone help me??

Start with great baking pans. Magic Lines are the absolute best and have the sharpest edges. They are totally awesome. You'll be asking everyone for Magic Lines for christmas, birthdays, and anniversary gifts!! I haven't touched a regular cake pan since I purchased the Magic Lines!

I bought the videos from Sharon's Sugar Shack. Made all the difference. Don't use frozen cakes, the moisture can affect the look later on.

I use an all-butter frosting (usually IMBC) and after frosting and smoothing (although I don't bother to get too perfect in this step) I chill my cakes thoroughly, so the frosting completely hardens. I can then smooth it perfectly with a slightly warmed bench knife, and then using only a mini-offset spatula, I can make edges so sharp you'd swear you could cut yourself on them! lol I then chill the cake again before putting the fondant on.

I have the same problem...always round edges
But............
next month is my birthday so I will get myself a gift and get the fondant and buttercream sharon's dvds...

Hello to all. Thanks soo much for your help!! I am looking at purchasing those DVDs now.

It has frustrated me to no end having this problem. Though everyone always loves my cakes I am never happy with my edges!!!

Thanks again

Thanks again to everyone who gave me helpful hints. I have just purchased Sharon's 3 DVDs (why get one when I can just go ahead and get all of what she has)!!!! I am so excited to get them. I have two cakes going out this next weekend that require fondant so hopefully I can get the DVDs in before then and watch them


Thanks again!

to sweartheartsmama:
that is the best advise i've seen so far on "sharp edges" on buttercream!
I checked out Sharon's website and her short demo on buttercream dvd...i'm buying it!!! thank you

I did purchase the three DVDs that Sharon Sugar Shack. The buttercream, the fondant, and the stacking. Figured it wouldn't hurt to have them all for reference!!!!

I believe there is an article under the "articles" section that explains how to do this. But, yes, Magic Line pans are superior.

They're $26 each I believe. I just watched the clips. Looks great. I'd like to have them too.

I just got my Sugarshack dvds and watched the buttercream one last night. I'm making my birthday cake this week so hopefully her methods will work for me.