Rounding Off The Top Edge

Decorating By sweetcakes Updated 25 Sep 2008 , 2:39pm by DianeLM

sweetcakes Posted 25 Sep 2008 , 2:25pm
post #1 of 2

any tips on icing in BC a rounded off top edge on a cake. I plan on trimming my cake slightly to remove the crisp edge then icing, so hopefully it will not be a problem taking the icing over and getting it to stay in place and look finished, im guessing this is called the faux fondant look.

they didn;t want to pay for fondant but want the look. probably more work for me in the end but i'll see.

1 reply
DianeLM Posted 25 Sep 2008 , 2:39pm
post #2 of 2

Don't you still have that faux fondant video we watched? Nothing to it! Right?? icon_biggrin.gificon_biggrin.gif

Do you use a crusting or non-crusting recipe? I use crusting and approach this like a petal-shaped cake. The less fussing, the better.

I apply the icing to the whole cake with tip 12. Then, go over it with a Viva paper towel. It is time consuming, but it does work. I imagine any technique would be time consuming.

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