How To Obtain Those Crisp Edges On A Round Cake?

Baking By brandiwyne Updated 11 May 2009 , 1:47pm by Peridot

brandiwyne Posted 4 May 2009 , 9:01pm
post #1 of 13

Ok I know about the bench scraper for square cakes but I have a hard time getting the top of my round cakes with crisp edges. Any suggestions/tips/tricks?

12 replies
aliciag829 Posted 4 May 2009 , 9:09pm
post #2 of 13
tonedna Posted 4 May 2009 , 9:11pm
post #3 of 13

It works the same way with the bench scraper..



Edna icon_smile.gif

panchanewjersey Posted 4 May 2009 , 9:12pm
post #4 of 13
Quote:
Originally Posted by aliciag829

Have you seen Edna's tutorial?

http://www.youtube.com/watch?v=dIXHFqpJK84&feature=channel_page




Yes, must see Edna's. She's good! I just saw this topic a few days ago too there were alot of suggestions.

mcdonald Posted 4 May 2009 , 9:15pm
post #5 of 13

her video's are awesome. Basically you ice the top first and extend over the side somewhat. Then ice your side and ice higher than the top of the cake... make sense??? Then pull in with your scraper from the outside towards the center of the top.

Boy that really doesn't make sense as I read it!!! It's something you just have to see!!

tonedna Posted 4 May 2009 , 10:07pm
post #6 of 13

lol mcdonald..why you think I made a tutorial...Who can explain it by writing!.. icon_lol.gif
Edna icon_smile.gif

WeDoCakes Posted 11 May 2009 , 5:59am
post #7 of 13

I saw the video--very informative.

I just wondered what brand, size, etc. your scraper is? It looks larger than most.

Where did you get it? What brand?

Thanks

Elise87 Posted 11 May 2009 , 6:54am
post #8 of 13

I am absolutely NO expert cose i jsut did my first buttercream cake yesterday LOL but i'll put my two cents in anyway.....

I think it did help that the top of my cake was completely flat as well as the sides. And i just watched then edna's tutorial posted and that is sort of how i did mine too except just with a knife and spalular but might give the scraper a go next time. But i think i did get a pretty crisp edge, but i think smoothing the top last is a good idea. It's in my gallery if want to look, i hope i can actually get it crisp-ish again or better next time lol icon_smile.gif

rein Posted 11 May 2009 , 7:33am
post #9 of 13

I have seen edna's tutorial and it is really informative. Watching other videos, I have learned that it helps that the bottom part of your cake becomes your top (if you are not doing that already) so that your cakes' edges are really crisp. icon_smile.gif

Elise87 Posted 11 May 2009 , 7:36am
post #10 of 13
Quote:
Originally Posted by rein

I have learned that it helps that the bottom part of your cake becomes your top (if you are not doing that already) so that your cakes' edges are really crisp. icon_smile.gif




that's what i did too, works GREAT!!! icon_biggrin.gif

tonedna Posted 11 May 2009 , 1:33pm
post #11 of 13

The Bench Scrapper I used is from William Sonoma. I think is normal size. I know Bed Bath and Beyond has them too.
Edna icon_smile.gif

tonedna Posted 11 May 2009 , 1:36pm
post #12 of 13
Quote:
Originally Posted by rein


it helps that the bottom part of your cake becomes your top (if you are not doing that already) so that your cakes' edges are really crisp. icon_smile.gif





This is very important.. thumbs_up.gif
Edna icon_smile.gif

Peridot Posted 11 May 2009 , 1:47pm
post #13 of 13

Sharon from Sugarshack has a great DVD on Buttercream and she explains in detail how to achieve sharp crisp edges on round and square cakes.

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