Not Able To Get Sharp Edges Between Top And Sides W/ B/c
Decorating By winjobit77 Updated 30 Jun 2006 , 6:51pm by cheeseball
I am wondering if you guys could help me with a B/C prob. In pictures i see these beautiful sharp edges where the top and sides meet of round cakes. My cakes, on the other hand, never have the sharp edge. They are always rounded on the edges. I use the Viva method and find it makes the problem even worse. Wondering if i am the only one having this prob and if any of the cake geniuses here can help. PLEASE!
Practice. I didn't even realize how sharp my edges were till I looked back at some of my pics. I use a spakle(sp?) knife that is about 6 inches highand go all the way around the cake after I have iced it. (learned that here) Then I take my offset spatula and very gently pull JUST the top edge that sticke up into the center of the cake. Then I smooth with a hot spatula. I really think the spakle knofe was the best tip I got and really does MAKE the edges. Good Luck.
I feel your pain, because when I use Viva on the edges, I end up with this weird, rounded "lip", which is just plain unattractive.
There is an article here on how to get nice crisp edges. I've had much better luck with it than VIVA. And when I don't have time to do this method, I just Viva on the top and sides, but NOT the edges...use the spatula for that as the previous poster described.
http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html
thanks guys. I will surely try the above tips... Hopefully my next cake will have beautiful and crisp edges thanks to you guys!!! I LOVE CC!
I know someone already said this, but using a joint knife (spackling knife, putty knife---whatever) really does make the difference. You can get a plastic one at Lowe's for about $1 for a 4" and $2 for a 6", I think---cheap, cheap----and I got a really big metal scraper for $3 to smooth the tops of large cakes. I have to say I prefer the plastic ones, though, because if your cake isn't leveled perfectly, the metal scrapers will accentuate the dips, the plastic ones will mold to the cake and cover up those slight dips.
I was just reading over this topic and I love the upside down idea... and I want to try it... however I don't have a big enough freezer or fridge, but when I do the only thing I was wondering... the icing you put on the paper before you set the cake down that's going to be your top... does it smooth out pretty well?
I tried the upside down method and did not care for it. I use my spatula and smooth. Then I use the Viva on the sides, the top, sides, and top. Then I go back over the papertowel with my hand (lightly) because I can feel the frosting better. TO get rid of that lip, I use my finger over the papertowel and smooth downward and at an angle starting just right below the edge.
I probably do over-kill on the smoothing but the end result is worth it.
Bench scraper or spackling knife and lots of practice. I think the type of icing makes a difference too. When I use a whipped icing like Pastry Pride I my edges are cleaner and sharper than when I use my buttercream. I also think the non-crusting buttercreams with mostly butter work better as well. I'm not sure why, but they just do for me.
I too have been battling this issue. But in the past month, I have discovered that it just takes practice.
I use a spatula to get it as smooth as possible and this provides a wonderful start. Then I use the VIVA method but I use the fondant smoother instead of my hands on the top and sides. The fondant smoother will help with the crisp clean edges.
that using copier paper is giving me crisper lines -- it doesn't "give" like the VIVA so I can go around the edges and get a great straight side and edge.
Also, will say the bench scraper has greatly increased my edge clarity!
Lisanne
I figured out years ago that what works well for me in addition to using a bench scraper was to use more buttercream than I needed, not just enough to cover the cake; even if the cake isn't perfectly level, you can make it appear to be by building up the buttercream at the edge. Once I get the buttercream on, I smooth the sides with the scraper, and the excess buttercream forms a ridge at the top which is higher than the cake. Then make sure I have the scraper level and grab that ridge of excess buttercream and smooth it toward the center of the top, being careful not to go over the opposite edge and removing the excess as I go and that's how I finally got the nice crisp, straight edge! 
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