I am goimg to be making a first communion cake next month and would like to do a version of the one in the wilton 05 yearbook. They use the petal pans and have rosaries on the side of each petal section. I am planning on making a three tiered cake with the rosaries on the bottom tier, chalices on the second tier, and on the top tier I will put the three names of the children. My question is, How hard is it to ice the petal shaped cakes? All of my details are going to be on the side of the cake and I am doing everything in white except for the pale blue roses on the border so I really want my icing to be smooth. I thought about just doing plain rounds but I love the way it looks having the divisions for the decorations. Does anyone have any tips on getting it smooth? I really want to do a good job on this one.
They are a little harder to frost. Patience and you'll be fine.
The only way I've found to really get a beautiful buttercream finish on a cake baked in a petal pan is to use the cake icer tip. It's effortless with that tip, and it's the only reason I ever use it. 
Otherwise, getting the icing depth perfect around each petal and in each cleft is very difficult for me. Don't know why, but I don't worry about it because of the cake icer tip.
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