Ok I know about the bench scraper for square cakes but I have a hard time getting the top of my round cakes with crisp edges. Any suggestions/tips/tricks?

Have you seen Edna's tutorial?

http://www.youtube.com/watch?v=dIXHFqpJK84&feature=channel_page

It works the same way with the bench scraper..

her video's are awesome. Basically you ice the top first and extend over the side somewhat. Then ice your side and ice higher than the top of the cake... make sense??? Then pull in with your scraper from the outside towards the center of the top.

Boy that really doesn't make sense as I read it!!! It's something you just have to see!!

lol mcdonald..why you think I made a tutorial...Who can explain it by writing!..
Edna

I saw the video--very informative.

I just wondered what brand, size, etc. your scraper is? It looks larger than most.

Where did you get it? What brand?

Thanks

I am absolutely NO expert cose i jsut did my first buttercream cake yesterday LOL but i'll put my two cents in anyway.....

I think it did help that the top of my cake was completely flat as well as the sides. And i just watched then edna's tutorial posted and that is sort of how i did mine too except just with a knife and spalular but might give the scraper a go next time. But i think i did get a pretty crisp edge, but i think smoothing the top last is a good idea. It's in my gallery if want to look, i hope i can actually get it crisp-ish again or better next time lol

I have seen edna's tutorial and it is really informative. Watching other videos, I have learned that it helps that the bottom part of your cake becomes your top (if you are not doing that already) so that your cakes' edges are really crisp.

The Bench Scrapper I used is from William Sonoma. I think is normal size. I know Bed Bath and Beyond has them too.
Edna

Sharon from Sugarshack has a great DVD on Buttercream and she explains in detail how to achieve sharp crisp edges on round and square cakes.