Whenever I make cake I have a hard time getting a cake that has the perfect depth and perfect edges. Does anyone have any suggestions????
Do you mean getting the edges straight up and down? Or not having that slope as it goes from the top to the sides.
I guess it doesn't matter which one because the answer to both is the same:
1) Lots of frosting. I have to put a ton more frosting around the top edge than I think because for some reason I tend to slope in when I work on my sides. I add more frosting then I need and use a bench scraper, 90 degree angle to the cake board and take off all the excess. It's much better when you have plenty of frosting to work with.
2) Sugarshack's "Perfecting the Art of Buttercream DVD". She teaches you how to get your sides and edges/corners super straight. You can order them at www.sugaredproductions.com. Oh and that video also teaches you how to prevent the bulge
All of SugarShack's DVDs are awesome but I watch that one over and over again to remind myself of all the little tricks to get my edges smooth and straight.
If you would like to see some before and after shots..
This is my buttercream before Sugar Shacks DVD at this point I'd been doing cakes for a couple of years (I'm a hobbiest)
and this is my most recent buttercream cake. After getting the DVDs and several cakes in between. It does take practice but like golf if you start with bad habits it's harder to unlearn your behavior. It's much better once you know the right technique..then even my cakes in between looked much better.
If you have a pic of specifically what you're trying to fix that might help as well.
Hope that helps a little.
I am sold, thank you so much sillywabbitz. You can see the difference and that is definitely DVD that I can use. thanks so much. I know that I am not the one that started this subject, but that is one thing I love about CC. Everyone can learn from others and it is amazing what I have learned just getting on the forum.
Sillywabbitz, I tried to get on that site after I finished writing you and it wouldn't let me. Is there any chance that there is a typo in what you wrote and I need to put something else in ? I wanted to save that site to my internet order sites favorites so when I had the money to get it I would be able to find it. Need help . thanks.
Jules you will not regret the DVD. You might as well order a couple to save on shipping I have almost all of hers. I'm missing the Back to Basics, the second sheet cake DVD and the purse one. Of the ones I have my recommendations in order of my favorites
1) Perfecting the Art of Buttercream
2) Boxes and Bows
3) flawless fondant
3) Stacking ( this ties for 3rd)
The rest I love but are more about what you might be doing. I love all the techniques in the sheet cake DVD but if you're making a book cake anytime soon, that one is awesome too
sillywabbitz, I'm in awe! The next time I go to the States, I'm definitely ordering this DVD. I DID do a cake the other day using the upside-down icing method and that helped a whole lot, too. No kidding about the bench scraper, and a turntable helps a lot, too - it makes a 100% improvement in how things look, but I still have room for improvement. I'd like to do more pure buttercream cakes - I think I´ve fondanted my friends and family to death - but they end up looking very amateurish. I also put the cake in the fridge to firm it up after each step of the buttercream icing. That helped a lot, too, but I can do this because I'm out of town: if I do it in the hot, sticky climate where I live, the condensation that forms on it melts the fondant.
You are right a turn table is an absolute must. I'll make you a deal if I make it down to Cancun any time soon I can be your delivery person but seriously have you checked with Sharon regarding international shipping. The packages are small so hopefully it wouldn't cost a fortune.
sillywabbitz, do you know if the buttercream dvd will help for non-crusting buttercreams such as swiss meringue? It says for crusting... but I usually make smbc now. Does it show you how to get things smooth before it's crusted or only after?
Sharon works with a crusting butter cream and does the Viva method for smoothing But her techniques for straight sides and sharp corners I believe would work well for a chilled SMBC cake. I'm just starting to experiment with meringue buttercreams so I may not be the best person to ask.
sillywabbitz, you've got yourself a deal (although actually I'm hoping to make a trip to Texas before too long). It's not the international shipping that's the killer - although it is expensive - but the 40% import tariff they slap on it in customs here. But I've been compiling a little list of things to order online so I'll have them when I go back home, heh, heh, heh. But if you ever get to Cancún, let me know - we can sit on the beach sipping piña coladas in the daytime and cake up a storm at night!
Marianna, Holy cow that is a high tariff on goods. I will definately touch base with you next time I head to Cancun
This time when I got on that website it worked. They must have been having problems.