HOW on earth do you get them? I tried my hand at a 3 tier cake this week and I was so discouraged that I promptly cut it up and gave cake away right after it was finished (or I was finished getting frustrated). I just wanted it out of my sight already. I don't know if it is that my cakes are not perfectly level or I'm not icing it even, but I can't seem to get those beautiful, perfectly symmetrically iced rounds. I know my icing skills are not up to par, but I really want to figure out what I am doing wrong. Among other things, it seems like when I go over my crusted BC with Viva, there is always that ledge of BC where the top and the sides meet and I'm never really sure what to do with it.

Any thoughts as to whether it is most likely my icing or my torting?

Check out previous threads here through a search and buy "The Art of Perfecting Buttercream" DVD by Sharon Zambito (sugared productions). That should help a lot.

i know how you feel!!! search youtube for "how to ice a cake" toedna has a great clip. she uses the viva method. also, her recipe for crusting buttercream is on her website. sorry i am not really sure her web address. good luck!!

I too was frustrated with the same issue until I watched a video on youtube on the upside down icing method. Now my buttercream cakes are even with perfect edges. I love it. you should try it and see if it works for you

[quote="AKS"]Check out previous threads here through a search and buy "The Art of Perfecting Buttercream" DVD by Sharon Zambito (sugared productions). That should help a lot.[/quote

Yes, watch Sharon's videos and practice! I bought her videos, changed 2 little techniques and I noticed a HUGE improvement in my last cake!

I've watched Tonedna numerous times...she makes it look so easy! I think the upside down method is the only method I have yet to try, so I'll give that a shot. I'll also look into the other DVD.
Thanks.