Hi, i have a christing cake to do which is going to be made in a book shape tin. I was wondering how i put my roll out icing on to make sure it sits flat and dosnt crease on the corners?
I like to use a hot knife, and just found a new technique (use a high density roller) used for painting walls. lol If you google 'high density roller buttercream' it will bring you to the tutorial on cake central!
Thankyou both for your help and input, i seem to beable to do round cakes fine but always have a odd bit on a square cake that i have to fold in somewhere as i end up with a crease on the last side where all the icing has ended up there. after watching the youtube video it has really helped me, think i just need to purchase a cake flattner now for after.
Hi Ybird, I was always taught to smooth each of the corners first on fondant and do the sides last. that way it stops a lot of the folding you are talking about. I love the smoothers called "edgers" they do a range that can tackle corners, curves, give sharp top edges, rounded top edges. Not sure if they do them in the US but check them out if you can http://www.edgers.co.uk/. They give a really clean finish to cakes and even do a smoother that will smooth the sides and board in one!
Sorry.. I thought you meant how to get your icing flat
Hi thanks again for some more helpfull information, im from the uk (somerset) so i will have a look on the site for edgers sounds like they could be a big help.
I think another problem may be that i dont put enuf buttercream over my cake aswell, as i usully put a thin layer over the whole lot but watching the food network challenge when they are doing cakes they seem to have a nice thick layer of cream over the cake first before placing the icing on.
thanks again x