hi im new to cake decorating but give it a good try. i was wondering if anyone could help me, when i make a circle cake i can not seem to be able to get the top level when covering with buttercream after cc and before covering with fondant.
My cakes always seem to be abit lop sided not really noticeable but its there.
before i cc and cover with buttercream there fine i bake, freeze then cut it level. i think its the thickness of the bc
any tips and advice would be greatly appreciated