I have the tiered set of petal shaped pans. I have tried a couple of times to frost these, but to no avail. They always come out round instead of petal shaped. How do you manage to do these and know where to curve in deeper? Every time I guess I am wrong and end up taking too much frosting off the bulge part. How do you frost these so they still look like petals? I see in the Wilton catalogs that the petal shaped cakes are on petal shaped matching boards, so I'm wondering if they just make sure they use those cake boards and follow that as a guideline. Would that work? Do they make petal shaped boards or do you have to cut your own from the rounds? Anyone have any info. or insight on Petal Shaped Cakes? I'm almost ready to give up and just buy the round set.

Thanks,
~AngelWendy

Here is my trick - lots of icing. I usually ice those shaped cakes in whipped cream and use a lot so that if i do have a small error I don't hit the cake. Another thing is to make sure you crumb coat, it will keep the cake that you hit from spreading those evil crumbs all over the rest of your icing. I usually put a small layer of icing on, trying to keep in the shape and then another fairly thin layer of icing on top. I find that way I can keep seeing the shape of the cake. That shape definitely takes me the longest to ice. I have a picture posted of a sweet sixteen cake that is all 5 petal pans..... it took a while and a lot of patience to do that. I used round cakeboards beacause if the petals aren't iced just perfectly they won't match with the petal shaped boards. Hope that helps you.