Originally Posted by Cakeuhlicious
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
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...
(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!
I just used it the other day and LOVED it! Makes crumb coating a cake and getting sharp corners extremely fast!