Slicing The Buttercream Off The Top To Get Sharp Edges

Decorating By __Jamie__ Updated 26 Oct 2008 , 4:06pm by __Jamie__

__Jamie__ Posted 24 Oct 2008 , 10:50pm
post #1 of 12

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! icon_cool.gif

11 replies
leah_s Posted 24 Oct 2008 , 11:07pm
post #2 of 12

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.

__Jamie__ Posted 24 Oct 2008 , 11:08pm
post #3 of 12

icon_biggrin.gif Hee hee....I was trying to avoid doing But I bet slicing like I was talking about is just as much work.

leah_s Posted 24 Oct 2008 , 11:10pm
post #4 of 12

If it's a small tier, like 10" and smaller, the upside down technique is pretty easy.

__Jamie__ Posted 24 Oct 2008 , 11:20pm
post #5 of 12

well thanks...maybe i will give that a shot...with a small cake!

SharonK1973 Posted 24 Oct 2008 , 11:33pm
post #6 of 12

The sugarshack method works the best for me! I now get corners and edges I can use as weapons if I wanted to!

__Jamie__ Posted 24 Oct 2008 , 11:42pm
post #7 of 12

Yeah, I knew THAT response was coming! icon_biggrin.gif I hear fantastic things about her DVD's!

bobwonderbuns Posted 25 Oct 2008 , 12:02am
post #8 of 12

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?

SharonK1973 Posted 25 Oct 2008 , 12:30am
post #9 of 12

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.

bobwonderbuns Posted 25 Oct 2008 , 12:34am
post #10 of 12

Here's a link to Tonedna's tutorial using this technique:

__Jamie__ Posted 26 Oct 2008 , 3:21pm
post #11 of 12

Thanks for the replies!! I'm going to go watch that video now icon_smile.gif

__Jamie__ Posted 26 Oct 2008 , 4:06pm
post #12 of 12

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!

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