Looking at pictures of the really good buttercream cakes on here, and the super flat surfaces with sharp straight edges, I got to thinking. Do some of you guys pile on the frosting healvily on the tops and then slice it off after chilling to get that seamless finish?
If this is not a new concept...ok! I'm going to give it a shot this weekend!
Nope. Have you seen the upside down icing technique? there's a tutorial on here somewhere. It's not what I prefer to do, but it does work.
Hee hee....I was trying to avoid doing that....lol. But I bet slicing like I was talking about is just as much work.
If it's a small tier, like 10" and smaller, the upside down technique is pretty easy.
well thanks...maybe i will give that a shot...with a small cake!
The sugarshack method works the best for me! I now get corners and edges I can use as weapons if I wanted to!
Yeah, I knew THAT response was coming! I hear fantastic things about her DVD's!
Both Sugarshack and Tonedna have a technique where you frost the sides of the cake going up above the top and then smoothing from the outside in to get a sharp edge. Is that the kind of technique you are referring to?
Yup! That's it. In a way it is like "cutting" the excess of. Just move the spatula straight across towards the center of to cake to get rid of the excess and leave a very sharp edge.
Here's a link to Tonedna's tutorial using this technique:
Thanks for the replies!! I'm going to go watch that video now
Yesssssssssss! I have been doing it all wrong! Start at the bottom of the cake, and work up! Man, that makes so much sense now, build up! I've been slathering that icing on top of the cake and then applying it to the sides, an always end up with too much dang frosting on the top.....sweet. Off to practice!