CupcakeQT82 Posted 29 Jul 2011 , 3:35pm
post #1 of

So, if i'm not putting fondant on a cake, I oftentimes have difficulty getting the edges of where the top of the cake meets the side to be nice and sharp with out deficits/pockets of gaps. I know there is the Viva paper towel method with the pop bottle but I'm talking NOT a rounded edge. How do I get it both smooth and sharp without compromising on either?

33 replies
SillySkittles Posted 29 Jul 2011 , 6:23pm
post #2 of

I read of a method that said to dirty ice the cake on a cake board, putting it in the fridge and then putting ANOTHER cake board on top of the cake and then icing the sides using a wide scraper? Put the cake back in the fridge and once the buttercream has set, the top cake board comes off pretty cleanly and you've got sharp edges.

I heard of it from this blog here, but there's a tutorial from not quite nigella

http://jessicakesblog.blogspot.com/2011/07/aussie-smoooooothing-technique-love-it.html

Hope that helps!

TerriLynn Posted 29 Jul 2011 , 6:30pm
post #3 of

What a cool idea!! Thanks for sharing. icon_smile.gif

K1976 Posted 29 Jul 2011 , 6:30pm
post #4 of

Sharon Zambito DVD Perfecting The Art Of Buttercream.
It's a wonderful investment.

Lindsram Posted 29 Jul 2011 , 6:31pm
post #5 of

Sharon Zambito has a great method for getting crisp lines. She has DVD's and she also had a demo on CakeFu. She has saved my life!

CupcakeQT82 Posted 10 Aug 2011 , 7:47pm
post #6 of

Thanks, ladies! I'll have to try the cake board on top technique - that sure looks interesting.

Cakeuhlicious Posted 10 Aug 2011 , 8:02pm
post #7 of
Quote:
Originally Posted by SillySkittles

I read of a method that said to dirty ice the cake on a cake board, putting it in the fridge and then putting ANOTHER cake board on top of the cake and then icing the sides using a wide scraper? Put the cake back in the fridge and once the buttercream has set, the top cake board comes off pretty cleanly and you've got sharp edges.

I heard of it from this blog here, but there's a tutorial from not quite nigella

http://jessicakesblog.blogspot.com/2011/07/aussie-smoooooothing-technique-love-it.html

Hope that helps!




I was thinking about trying this on my last cake but I'm perplexed about the board. If your cake and board are 8"...how do you get any icing on the side??? LOL You wouldn't want to put an inch of icing on the side if you went up a board size...do you cut down your cake? Do you cut down the board? In which case how do you ensure it is perfectly smooth? So many questions. LOL

shanter Posted 10 Aug 2011 , 8:05pm
post #8 of

You could try the upside-down icing technique:
http://cakecentral.com/cake-decorating-ftopict-720655-upside.html

mrsmudrash Posted 11 Aug 2011 , 3:54am
post #9 of
Quote:
Originally Posted by Cakeuhlicious

Quote:
Originally Posted by SillySkittles

I read of a method that said to dirty ice the cake on a cake board, putting it in the fridge and then putting ANOTHER cake board on top of the cake and then icing the sides using a wide scraper? Put the cake back in the fridge and once the buttercream has set, the top cake board comes off pretty cleanly and you've got sharp edges.

I heard of it from this blog here, but there's a tutorial from not quite nigella

http://jessicakesblog.blogspot.com/2011/07/aussie-smoooooothing-technique-love-it.html

Hope that helps!



I was thinking about trying this on my last cake but I'm perplexed about the board. If your cake and board are 8"...how do you get any icing on the side??? LOL You wouldn't want to put an inch of icing on the side if you went up a board size...do you cut down your cake? Do you cut down the board? In which case how do you ensure it is perfectly smooth? So many questions. LOL




I carve down the sides of my cakes a bit so I can have a good 1/4" thickness of frosting for the crumb coat. It also removes any bulges by getting the cake nice and smooth before crumb coat.

I also did a video tutorial of the upside down frosting technique on my blog...

www.jessicakesblog.blogspot.com (the link is in the top right of the home page)

...but I think I like the Aussie method better because your sides are always straight...and no matter how big the cake is, it works without having to flip the cake over...like in the upside down technique. I need to do a video for the Aussie method! icon_smile.gif I just used it the other day and LOVED it! Makes crumb coating a cake and getting sharp corners extremely fast! icon_smile.gif

mlwideman Posted 11 Aug 2011 , 1:26pm

Jessica we would love to see a video on that method if you are willing to make it!

mlwideman Posted 11 Aug 2011 , 1:30pm

As a matter of fact it would be even more fantastic if the cake was square when demonstrating! icon_smile.gif I love your blog Jessica! You make the most beautiful cakes and it is so generous of you to share your great techniques and lessons learned. Thanks a million.

jhay Posted 11 Aug 2011 , 7:54pm

SAVE! What a fatastic thread@

knlcox Posted 11 Aug 2011 , 8:16pm

Yes, Jessica, please post a video on the Aussie method using a square cake! Watching a video helps quite a bit as I'm a visual learner.

bakencake Posted 11 Aug 2011 , 8:32pm

here is a good one
http://www.youtube.com/watch?v=vyKkLwTE9NE

katj012 Posted 11 Aug 2011 , 9:15pm

Whenever I do my cakes I first crumb coat a thin thin layer, then do a real coating of frosting. I will SWEAR by using a 6" spackling tool/trowel for the sides of a cake - it is SO easy to use. The best part about it is that as you spin the cake around while holding the trowel steady, it pushes excess frosting towards the top. Then all you need to do is take an offset spatula and smooth it from the outside in, cleaning the spatula off after each swipe.

You can refrigerate from there, and then use an offset spatula that has been run under hot hot water and dried to smooth out any residual bumps.

Might sound like a lot, but it works perfectly for me every time!

katj012 Posted 11 Aug 2011 , 9:18pm

Whenever I do my cakes I first crumb coat a thin thin layer, then do a real coating of frosting. I will SWEAR by using a 6" spackling tool/trowel for the sides of a cake - it is SO easy to use. The best part about it is that as you spin the cake around while holding the trowel steady, it pushes excess frosting towards the top. Then all you need to do is take an offset spatula and smooth it from the outside in, cleaning the spatula off after each swipe.

You can refrigerate from there, and then use an offset spatula that has been run under hot hot water and dried to smooth out any residual bumps.

Might sound like a lot, but it works perfectly for me every time!

mrsmudrash Posted 13 Aug 2011 , 2:27am
Quote:
Originally Posted by knlcox

Yes, Jessica, please post a video on the Aussie method using a square cake! Watching a video helps quite a bit as I'm a visual learner.




DONE! I have a cake coming up at the end of the month so I'll make it into a square cake (for the design) and video it! icon_smile.gif I'll make sure it's short enough to fit on youtube this time! icon_smile.gif

Stay tuned!! icon_smile.gificon_smile.gif

Shumab02 Posted 15 Aug 2011 , 10:03am

I tried the Aussie method yesterday after reading this post. I love it!!! The main problem that I ran into is the square board on top kept shifting. I was using a cake dummy so I hope that is why. I will definately keep practicing this. icon_smile.gif

mrsmudrash Posted 15 Aug 2011 , 2:45pm
Quote:
Originally Posted by Shumab02

I tried the Aussie method yesterday after reading this post. I love it!!! The main problem that I ran into is the square board on top kept shifting. I was using a cake dummy so I hope that is why. I will definately keep practicing this. icon_smile.gif




If that happens, all you have to do is stick it in the fridge for 15 min or so until that top frosting sets up a bit...then it'll stick! icon_smile.gif

sweetsurprise Posted 15 Aug 2011 , 5:36pm

Just when I thought the upside-down method was the THING, you give me the Aussie method! My day just got so much better! Thank you! Can't wait to try it and also see your video Jessica.

FlourPots Posted 15 Aug 2011 , 6:20pm

mrsmudrash...when doing the Aussie method, what type of cake boards do YOU use & how thick are they?

mrsmudrash Posted 15 Aug 2011 , 8:50pm
Quote:
Originally Posted by FlourPots

mrsmudrash...when doing the Aussie method, what type of cake boards do YOU use & how thick are they?




I've just used regular cardboard cake boards with the shiny side down so it comes off easier. I'm actually going to get some masonite boards and try those. The problem I have with cardboard is when I put the bench scraper along the sides I get small vertical lines due to the corrugation of the cardboard. I hate it! I don't do cakes very often so I've just made it work, but I'm getting some masonite boards next week!!! I'm not sure if I'll have them in time for the video...so, we'll see! icon_smile.gif

FlourPots Posted 16 Aug 2011 , 5:13am

Thanks icon_smile.gif

Looking forward to seeing your video!

MaurorLess67 Posted 17 Aug 2011 , 7:41pm

Oh Jessica- I'm anxiously awaiting the video of the Aussie technique-- I have viewed your upside-down techniques a few times (no.. I'm not stalking-ha), but- I cant seem to get it to work that great for me- Thank you to both you and Jeff for sharing it-

I need some desperate help- ha!! A picture is worth a thousand words!!

Also- Thank you to all CC's who are so kind in sharing their knowledge, their encouragemnet, their beautiful photos and not least, their support- it means so much, especially to beginners (as I am)-

Have the BEST day everyone-

Mo

Shumab02 Posted 20 Aug 2011 , 8:19am

I tried it again yesterday, put the frosting on top of the cake, let it refridgerate for a bit, then used the aussie tecnique. It worked so much better! Thanks for the tip.

cassi_g16 Posted 26 Sep 2011 , 6:34pm

save!

mrsmudrash Posted 11 Oct 2011 , 3:55am

Sorry it's taken me forever to get the video done!! I had intended to do it long before now, but sickness, school and more has kept me beyond busy!!

But, I have some good news!!! - I just wanted to let you all know that around the first of the year Cake Central is going to completely change it's look and will be able to support video!!! They've asked me to take part in some video tutorials and this is video will be one of them!! So, you'll have to wait a bit longer so it's first seen here on CC!!! You can check my blog and stay tuned there because I'll post links, or you can just wait until CC goes live and check out the new video section.

It's going to be amazing!!! I love Cake Central and all they do to help us cake makers!!!

sillywabbitz Posted 11 Oct 2011 , 4:42am

I can't wait to see your videos. Your blog is wonderful.

carmijok Posted 11 Oct 2011 , 5:15am
Quote:
Originally Posted by mrsmudrash

Sorry it's taken me forever to get the video done!! I had intended to do it long before now, but sickness, school and more has kept me beyond busy!!

But, I have some good news!!! - I just wanted to let you all know that around the first of the year Cake Central is going to completely change it's look and will be able to support video!!! They've asked me to take part in some video tutorials and this is video will be one of them!! So, you'll have to wait a bit longer so it's first seen here on CC!!! You can check my blog and stay tuned there because I'll post links, or you can just wait until CC goes live and check out the new video section.

It's going to be amazing!!! I love Cake Central and all they do to help us cake makers!!!




While this sounds very exciting I'm afraid of all the bugs that are going to happen as a result! I just got CC back to where I can see the home page now and upload photos! Geesh! I hope it goes well, because I'd love to see those tutorials on here! It's a great idea.

pugmama1 Posted 11 Oct 2011 , 6:16am

THanks for the info- will try it soon!!

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