Can someone tell me how I can "safely" ice a cake with buttercream so that the icing at the bottom edge is even with the board. In other words, so it looks like a fondant cake with no board showing. I will be placing a 1 1/2" ribbon along the bottom edge of a three-tier wedding cake, but they do not want a border. I usually cover the board with a buttercream border along the edge to cover the board. Please help. Thanks
If, say, your 6" cake is on a 6" cake circle/board, your bare cake will likely be just under 6" diameter. So when you ice up to the edge of the board and remove excess with a bench scraper, your finished cake will be exactly 6" diameter. Add your ribbon as usual covering what may possibly be seen of the board (because you scraped the icing off to that size). You won't need a border if your cake board is the same size as your cake.