Mikel79 Posted 1 Jul 2012 , 1:55am
post #1 of

Hi Cakers!

Its been awhile. It has been about 10 months since making a cake. Im thinking about making one here soon. I have been curious about something. Have any of you ever used a cake board/foam core board as a guide to ice your cake with a bench scraper?

I thought since the round cake circles are a perfect circle it would be a great guide after you get the BC icing on the cake and then take your bench scraper and place it against the cake circle and smooth the cake by keeping the scraper against the board.

Thoughts?? Success stories??

Thanks!
Michael

19 replies
MimiFix Posted 1 Jul 2012 , 2:21am
post #2 of

Yes! Except I use an offset spatula instead of a bench scraper.

matthewkyrankelly Posted 1 Jul 2012 , 2:23am
post #3 of

That's the way I prefer to do it. My 8" cakes always shrink away from the pan a little, so I get a nice amount of icing and a good round form.

poohsmomma Posted 1 Jul 2012 , 3:08am
post #4 of

I think it's so much easier to do that.
BTW can't wait to see your cake. I've missed seeing your perfect buttercream.

robinmarie Posted 1 Jul 2012 , 12:38pm
post #5 of

How would you keep the cake board from messing the top of the cake if you already iced the top? I would love to try this.

MimiFix Posted 1 Jul 2012 , 12:50pm
post #6 of

I only have a cake board under the cake and make sure that it's the same width as the cake. I hold the spatula edge perpendicular to the side of the cake and rotate the cake all the way around. This should not have any impact on the top, which I always decorate first.

Mikel79 Posted 1 Jul 2012 , 1:31pm
post #7 of
Quote:
Originally Posted by poohsmomma

I think it's so much easier to do that.
BTW can't wait to see your cake. I've missed seeing your perfect buttercream.




Thanks!!! =)

I really miss making them.

Mikel79 Posted 1 Jul 2012 , 1:35pm
post #8 of

I am glad to hear others do this with success!

My next question...

Is the cake board the SAME size as the cake or do you extend the board 1/4" to 1/2" pass the cake?

Thanks folks!

matthewkyrankelly Posted 1 Jul 2012 , 1:57pm
post #9 of

Extend about 1/4 inch around. That way, the frosting on the sides of the cake is supported by the round. There is less chance for problems when moving or stacking that way.

Mikel79 Posted 1 Jul 2012 , 3:50pm
Quote:
Originally Posted by matthewkyrankelly

Extend about 1/4 inch around. That way, the frosting on the sides of the cake is supported by the round. There is less chance for problems when moving or stacking that way.


Quote:
Quote:



Thank you. Let me ask. You mention that the sides of the cake is supported by the round. Can you explain what you mean by this. How are the sides not supported when the board is the same size.

I appreciate the feedback on this topic.


MimiFix Posted 1 Jul 2012 , 4:03pm

When I ice a cake in this method, I use the same width size for cake pan and cake circle. (The baked cake is slightly narrower than the circle.) If I need to box the cake, I set it on a larger circle with a piece of masking tape that holds the two circles together. If I use a plastic cover there's no problem.

Mikel79 Posted 2 Jul 2012 , 10:04am
Quote:
Originally Posted by Mikel79

Quote:
Originally Posted by matthewkyrankelly

Extend about 1/4 inch around. That way, the frosting on the sides of the cake is supported by the round. There is less chance for problems when moving or stacking that way.

Quote:
Quote:



Thank you. Let me ask. You mention that the sides of the cake is supported by the round. Can you explain what you mean by this. How are the sides not supported when the board is the same size.

I appreciate the feedback on this topic.






I'm hoping someone can answer the additional question above?? =)

JillyPlot Posted 2 Jul 2012 , 11:29am

I believe what was meant was that if the cake board was the same size as the cake, there would be nothing to support the icing except where it was against the cake. With a cake board slightly larger than the cake itself, the icing can "sit" on the board along with the cake.

CupcakeQT82 Posted 2 Jul 2012 , 1:27pm

Definitely a good idea! I just did this last night on a cake, and think it's a great way to go! Here is a demonstration and where I got the idea:
http://www.youtube.com/watch?v=WH2sfcXT79A

Mikel79 Posted 2 Jul 2012 , 2:11pm
Quote:
Originally Posted by JillyPlot

I believe what was meant was that if the cake board was the same size as the cake, there would be nothing to support the icing except where it was against the cake. With a cake board slightly larger than the cake itself, the icing can "sit" on the board along with the cake.




Thank you for this explanation! This makes total sense!

Mikel79 Posted 2 Jul 2012 , 2:13pm
Quote:
Originally Posted by CupcakeQT82

Definitely a good idea! I just did this last night on a cake, and think it's a great way to go! Here is a demonstration and where I got the idea:
http://www.youtube.com/watch?v=WH2sfcXT79A





This is a great tutorial! Thank you!

matthewkyrankelly Posted 3 Jul 2012 , 1:07pm

Sorry was away. What Jjilly said. An extra level of support is all.

Mikel79 Posted 3 Jul 2012 , 2:28pm
Quote:
Originally Posted by matthewkyrankelly

Sorry was away. What Jjilly said. An extra level of support is all.




No problem. Thank you for replying.

imagenthatnj Posted 3 Jul 2012 , 2:55pm

You can do this or a combination. It works with anything from ganache to buttercream. Two boards.

http://www.notquitenigella.com/2010/11/04/how-to-make-a-two-tier-wedding-cake-with-faye-cahill/

http://jessicakesblog.blogspot.com/2011/06/video-tutorial-upside-down-frosting.html

http://cakecentral.com/tutorial/upside-down-icing-technique-for-perfectly-smooth-icing

Mikel79 Posted 3 Jul 2012 , 8:00pm
Quote:
Originally Posted by imagenthatnj

You can do this or a combination. It works with anything from ganache to buttercream. Two boards.

http://www.notquitenigella.com/2010/11/04/how-to-make-a-two-tier-wedding-cake-with-faye-cahill/

http://jessicakesblog.blogspot.com/2011/06/video-tutorial-upside-down-frosting.html

http://cakecentral.com/tutorial/upside-down-icing-technique-for-perfectly-smooth-icing





All 3 of these are great!! Thank u!

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