For the life of me, I can't ice a cake level. My cake is level before I put on the icing so it's not the cake.
I've tried Sharon's method & the upside down method and everytime the cake is slightly higher in the center. It's driving me crazy! Plus, the dry weather dries my buttercream so quickly that I don't have much time to work with it.
Any advice would be appreciated.
Try a different icing recipe..I use WBH which is a soft whipped bakery icing that does not crust.Much easier to smooth...
Try using a bench scraper or putty knife, 6" across....make sure you use even pressure as you drag it across the top of your cake. Works good!
Have you tried to use a cake Icer tip? I use mine all the time. Since you have issues with it being higher in the middle, when you use the tip put more frosting on the outside.
Have you tried to use a cake Icer tip? I use mine all the time. Since you have issues with it being higher in the middle, when you use the tip put more frosting on the outside.
Better yet use the icing tip to frost the entire top, one row after another, and you will have an even layer of frosting all the way across.
Theresa
try sitting eye level with the top of your cake when scraping the icing off the top- that usually does it for me!
Take a long plastic ruler and drag it across the top of the cake to level off the entire top in one swipe
I'm pretty sure Leah_s uses a laser level from hardware stores to project a line across the top so she can see where it isn't level.
If you have an Agbay, I saw a thread on here where the OP used the non-cutting edge to mark a level line round the icing.
When you torte the cake do you mark where the layers should line up when put back together?
Yep, laser level gal here.
Where do you get a laser level? hardware store?
http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=laser+level&x=0&y=0
Just a few as an example, I don't know which brand would work best though.
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