Hi To All
My skills have really been tested in the past 2 weeks with 2 wedding cake back to back. Everything turned out fine but didn't start that way. I had a hard time getting the edges to look smooth and not lumpy on the cakes. I used Melvira Method and the corner still wouldn't come out right so then I tried the paint scraper tool to try to get shape corners. Well that didn't work either. I finally got them to look okay but I wasn't saisfied with it. How does everything make sure the edges/corners of your cake are smooth and rounded or smooth and shape? Thanks

For me it's just practice. I have issues with this too. I love to see nice crisp sharp edges.

When I was working with the crusting buttercreams I used copy paper to smooth it....then I tried the Viva paper towels. I think the best thing that I did that helped me was I would put my cake in the fridge for a few minutes until the icing started to crust over a bit. Then I would have water that was very hot in a tall glass with several icing spatulas in the water "warming up". I would use them to smooth the icing. I would use a spatula until it would cool down then I would put it back into the hot water and get another one that was hot. This really worked for me.

Now, I use Italian Meringue Buttercream and I find it alot easier to smooth. It doesn't crust so I just let it get cool in the fridge and then use a hot spatula to smooth it.

If you ask me what the key to all of it is it has to be practice!! LOL!!

agree....practice practice practice. I let mine sit until it crusts, then use wax paper to smooth out the rough places. I have found that the wider the knife the easier it is, meaning that using a 4-5" wide paint spatula works better than my icing spatula. Using a turntable makes a REALLY big difference, too!

I AGREE! Leaving your cake in the fridge helps. I love to use a big spatula and it is easier to use a turntable. It helps to move the cake as I go so I am not staying in one spot and keep messing up that space. I know that's what I use to do! Now I can't frost my cakes without my turntable!

I put mine the fridge to crust a bit, then I'll use a water bottle with warm water to get the icing silky smooth (make it has a fine mist setting). Then I put it back in the fridge to let it crust up again and will go back to the edges with a spatula to lightly push the edges into a clean corner.

I put my semi-smooth frosted cake in the freezer for a few minutes, then back out and take a really hot, dry spatula and put a little more frosting on it while turning my cake on the turn table. For me, the hot spatula against cold cake is key.

wow I never knew we shoulduse a wam knife... Thanks for the info... I ill try this onmy next cake