Icing Sides Of Round Cake

Decorating By agildart Updated 31 Jul 2014 , 3:07am by denetteb

agildart Posted 31 Jul 2014 , 1:12am
post #1 of 7

I've been having an issue getting even icing on the sides of my round cakes.  It seems like I keep getting more icing at the base of the cake and not enough towards the top.  I try to do it so that there is a lip of icing that is above the top, but I can never achieve that...it seems like it doesn't want to stay up there.  It's not melting or anything, and it crusts nicely eventually.  But I don't know what I'm doing wrong.  I've watched a bunch of videos and it looks so easy but I feel like it takes me forever and I keep adding more frosting and more frosting and then when I use the bench scraper to get the sides smooth, I'm taking so much off because it's so uneven.

 

Any tips???

 

Also, I'm using the Wilton buttercream recipe.  Sometimes I use all butter, sometimes I use 1/2 butter, 1/2 shortening.  Maybe I'm adding too much milk so it's too thin?

6 replies
Rosie93095 Posted 31 Jul 2014 , 1:37am
post #2 of 7

What type of buttercream are you using? Also, are you making sure that your bench scraper is at a 90 degree angle with your cake and the board and you are using a turntable?

 

One of the easiest ways to make sure you have even sides is to use the upside down method. that way you have two points of contact for your scraper to go around the cake.

agildart Posted 31 Jul 2014 , 1:48am
post #3 of 7

Quote:

Originally Posted by Rosie93095 
 

What type of buttercream are you using? Also, are you making sure that your bench scraper is at a 90 degree angle with your cake and the board and you are using a turntable?

 

One of the easiest ways to make sure you have even sides is to use the upside down method. that way you have two points of contact for your scraper to go around the cake.

 

I'm  using the Wilton recipe - sometimes all butter, sometimes 1/2 butter, 1/2 Crisco.  I do use the bench scraper at a 90 degree angle, but I'm starting with issues because when I use the offset spatula to spread the frosting on the sides of the cake, I can't seem to get enough towards the top of the cake so it starts out lopsided.

 

What is the upside down method?

agildart Posted 31 Jul 2014 , 2:17am
post #5 of 7

Oh wow, I've never seen anything like that!  Thanks, I will give that a try!  :D

kazita Posted 31 Jul 2014 , 2:19am
post #6 of 7

Ahttp://m.youtube.com/watch?v=gEmmzVw0mDc

Heres the upside down method

denetteb Posted 31 Jul 2014 , 3:07am
post #7 of 7

Another thing is to use the big icer tip, 789.  You use a larger than usual bag, pop the mongo tip in and apply a wide ribbon of icing around the cake.  It goes on nice and even all the way around and over the top.  Less work to get it smooth too. 

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