Cake Central › Cake Forums › Cake Talk › How Do I? › How to get extremely sharp edges wtih just BC
New Posts  All Forums:Forum Nav:

How to get extremely sharp edges wtih just BC

post #1 of 34
Thread Starter 
So, if i'm not putting fondant on a cake, I oftentimes have difficulty getting the edges of where the top of the cake meets the side to be nice and sharp with out deficits/pockets of gaps. I know there is the Viva paper towel method with the pop bottle but I'm talking NOT a rounded edge. How do I get it both smooth and sharp without compromising on either?
Learning as I go . . . and lovin' every minute!
Cake Designs by Erin
Reply
Learning as I go . . . and lovin' every minute!
Cake Designs by Erin
Reply
post #2 of 34
I read of a method that said to dirty ice the cake on a cake board, putting it in the fridge and then putting ANOTHER cake board on top of the cake and then icing the sides using a wide scraper? Put the cake back in the fridge and once the buttercream has set, the top cake board comes off pretty cleanly and you've got sharp edges.

I heard of it from this blog here, but there's a tutorial from not quite nigella

http://jessicakesblog.blogspot.com/2011/07/aussie-smoooooothing-technique-love-it.html

Hope that helps!
post #3 of 34
What a cool idea!! Thanks for sharing. icon_smile.gif
post #4 of 34
Sharon Zambito DVD Perfecting The Art Of Buttercream.
It's a wonderful investment.
post #5 of 34
Sharon Zambito has a great method for getting crisp lines. She has DVD's and she also had a demo on CakeFu. She has saved my life!
I'm feeling yummy head to toe!
Reply
I'm feeling yummy head to toe!
Reply
post #6 of 34
Thread Starter 
Thanks, ladies! I'll have to try the cake board on top technique - that sure looks interesting.
Learning as I go . . . and lovin' every minute!
Cake Designs by Erin
Reply
Learning as I go . . . and lovin' every minute!
Cake Designs by Erin
Reply
post #7 of 34
Quote:
Originally Posted by SillySkittles

I read of a method that said to dirty ice the cake on a cake board, putting it in the fridge and then putting ANOTHER cake board on top of the cake and then icing the sides using a wide scraper? Put the cake back in the fridge and once the buttercream has set, the top cake board comes off pretty cleanly and you've got sharp edges.

I heard of it from this blog here, but there's a tutorial from not quite nigella

http://jessicakesblog.blogspot.com/2011/07/aussie-smoooooothing-technique-love-it.html

Hope that helps!



I was thinking about trying this on my last cake but I'm perplexed about the board. If your cake and board are 8"...how do you get any icing on the side??? LOL You wouldn't want to put an inch of icing on the side if you went up a board size...do you cut down your cake? Do you cut down the board? In which case how do you ensure it is perfectly smooth? So many questions. LOL
post #8 of 34
You could try the upside-down icing technique:
http://cakecentral.com/cake-decorating-ftopict-720655-upside.html

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

Reply

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

Reply
post #9 of 34
Quote:
Originally Posted by Cakeuhlicious

Quote:
Originally Posted by SillySkittles

I read of a method that said to dirty ice the cake on a cake board, putting it in the fridge and then putting ANOTHER cake board on top of the cake and then icing the sides using a wide scraper? Put the cake back in the fridge and once the buttercream has set, the top cake board comes off pretty cleanly and you've got sharp edges.

I heard of it from this blog here, but there's a tutorial from not quite nigella

http://jessicakesblog.blogspot.com/2011/07/aussie-smoooooothing-technique-love-it.html

Hope that helps!



I was thinking about trying this on my last cake but I'm perplexed about the board. If your cake and board are 8"...how do you get any icing on the side??? LOL You wouldn't want to put an inch of icing on the side if you went up a board size...do you cut down your cake? Do you cut down the board? In which case how do you ensure it is perfectly smooth? So many questions. LOL



I carve down the sides of my cakes a bit so I can have a good 1/4" thickness of frosting for the crumb coat. It also removes any bulges by getting the cake nice and smooth before crumb coat.

I also did a video tutorial of the upside down frosting technique on my blog...

www.jessicakesblog.blogspot.com (the link is in the top right of the home page)

...but I think I like the Aussie method better because your sides are always straight...and no matter how big the cake is, it works without having to flip the cake over...like in the upside down technique. I need to do a video for the Aussie method! icon_smile.gif I just used it the other day and LOVED it! Makes crumb coating a cake and getting sharp corners extremely fast! icon_smile.gif
post #10 of 34
Jessica we would love to see a video on that method if you are willing to make it!
post #11 of 34
As a matter of fact it would be even more fantastic if the cake was square when demonstrating! icon_smile.gif I love your blog Jessica! You make the most beautiful cakes and it is so generous of you to share your great techniques and lessons learned. Thanks a million.
post #12 of 34
SAVE! What a fatastic thread@
I shall pass through this world but once. Any good therefore that I can do, or any kindness that I can show to any human being, let me do it now. Let me not defer it or neglect it, for I shall not pass this way again. ~Etienne de Grellet
Reply
I shall pass through this world but once. Any good therefore that I can do, or any kindness that I can show to any human being, let me do it now. Let me not defer it or neglect it, for I shall not pass this way again. ~Etienne de Grellet
Reply
post #13 of 34
Yes, Jessica, please post a video on the Aussie method using a square cake! Watching a video helps quite a bit as I'm a visual learner.

Ms Pinky LaRue, LLC -  Licensed, Inspected, Insured and Legal!

Reply

Ms Pinky LaRue, LLC -  Licensed, Inspected, Insured and Legal!

Reply
post #14 of 34
post #15 of 34
Whenever I do my cakes I first crumb coat a thin thin layer, then do a real coating of frosting. I will SWEAR by using a 6" spackling tool/trowel for the sides of a cake - it is SO easy to use. The best part about it is that as you spin the cake around while holding the trowel steady, it pushes excess frosting towards the top. Then all you need to do is take an offset spatula and smooth it from the outside in, cleaning the spatula off after each swipe.

You can refrigerate from there, and then use an offset spatula that has been run under hot hot water and dried to smooth out any residual bumps.

Might sound like a lot, but it works perfectly for me every time!
Check out my baking blog!
http://katssweetsomethings.com
Reply
Check out my baking blog!
http://katssweetsomethings.com
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: How Do I?
Cake Central › Cake Forums › Cake Talk › How Do I? › How to get extremely sharp edges wtih just BC