I need tips for getting the top of the cake flat after frosting. I level the cake before frosting but I always seem to be center high when I frost. I spend way too much time trying to get it perfect. I am definitely a lot better than I was though. I just want to get it awesome looking so I can be more confidant in my cakes I sell.
Check out YouTube for tutorials; it's kind of hard to explain, but visual is better. if you're using an offset spatula, you usually end up with a hump in the middle when you're holding it more up, versus level to the top of the cake, if that makes sense.
She explains it a little in this video
I use an offset spatula when I do it by hand (not using my acrylics, hold it in the middle with the blade tilted on about a 45 degree angle and spin the turntable. I only have a thin layer of icing on top.
Square cakes I go side to side using a just damp offset spatula to stop it pulling the ganache up.
Thank you for the tips I don't have an offset spatula so I was trying to use either my straight one or my scraper. I'm going to buy an offset one I bet it would help a ton.
When using your scraper, start at the edge, and lightly pull towards you, there's a video on that,too; I'll find it. I never feel like I have a lot of control with my scraper.
Astound Its looking much better now, thank you guys!
I ment Awesome* and no idea why it posted sideways. Maybe its to big.
Looks great! The top is hard for me every time lol
A large metal ruler/yardstick works. Need to have enough ruler/yardstick to hold onto on each side as you drag the icing across the cake. I do it by turning the cake 4 times; works great on a sheet cake too.
The Profroster is my best friend! It is much easier than any technique I have found on the internet. It is a plastic bench scraper that has a bar across the top. You get a flat top and sharp edges every time!
You're very welcome! I will never frost another cake without it! It saves me so much time and headaches!!