Finally! Easy Way To Get Perfect Corners With Buttercream!!
Decorating By DesignerCakes Updated 5 Jul 2009 , 4:30pm by Rosie2
I'm going to try the IMBC this week. I didnt' have time to do it over the weekend.
Has anyone else tried it? I'd love to hear about your results.
Thank you so much Gingerla for the ordering the edges and getting them to me so fast!!!
SECOND!! Thanks for coming all the way to GA and showing me how to use them on my square cakes!! I thought I was really doing something using them on the rounds ones.
The side smoothing tool works great also!!!
Meeka
Here's a link to the picture at Global Sugar Art. They may have finally ordered some since there was another post on here regarding these and people may have started to call them wanting to place orders.
http://www.globalsugarart.com/catalog/product_19558_Sharp_Top_Edger.html
SugarBakerz - I only use pans. They have sharp edges and hold up very well to daily use.
BTW, the picture you are going to see on the link above is a heavy fruit cake covered in marzipan. You can't use this sharp edgers directly on buttercream and you can only use them very gently on fondant since our cakes are far lighter in texture.
Geez, I am so giddy! You'd think Brad Pitt just pulled up to my door!
where can you get the Magic Line Pans?
Thanks
I'm always lateto find these amazing threads on products! Anyone else interested in buying these too? I want one bad! I never can get the edges smooth when using bc.
Kelley
Thanks for the info--I missed out on the ones the OP had back in May
Ok I went to this site and they were 6.00 check it out http://www.apieceofcakethame.co.uk/view_products.aspx?cid=20 let me know if this are those. I did a search through google.
Having not read ahead of your post, I don't know if this was covered; but 6.00 pounds or euros or whatever they call it in the UK that looks like a cursive letter L is US $12.13.
I couldn't pull up the link you provided! Is there an alternate link to see the pic of the side edger? Thanks a bunch
Here are the edgers that are available through intotheoven.
http://www.intotheoven.com/Fondant-Tools-Smoothers-&-Edgers/c118_119_128/index.html
Wow, I've never heard of these. I have the fondant smoother, but had NO idea they had side, top ones - wow. I guess I've been living under a rock somewhere! ha!
Cakepro I bought one too. It is sitting in the kitchen drawer laughing at me as we speak! There must be some little secret I don't get to using it. I'd sure like to know what that little secret is!
Elle
I just used it and this is what I did.
First I let the buttercream CRUST. Then I used a combination method of smoothing the icing with a papertowel. I rubbed the paper towel with a fondant smoother, against the cake. Personally, I did not like the imprint of the paper towel, so I switched to wax paper and then to parchment paper, which left no imprint.
When all the bumps and spatula marks were pressed out, I then proceeded to use the sharp edge smoother. My top edges and corners were RAZOR sharp. And I never used the edger directly against the buttercream, because it would always stick. I kept the parchment in between my smoother and the cake, folding over the top edge or side corner.
If you try to use the edger with fondant, I would apply the fondant and use the edger immediately after fitting the fondant to your cake. The fondant is still soft and pliable. If you wait, the fondant with get too firm to make much of a difference.
Good luck everyone. I will post a picture of my small sample cake that I am working on now for everyone to see.
I am pleased.
The two I'm most interested in is:
Narrow top edger - would really love to know if anyone has used this on buttercream to give a nice faux fondant look
Side Edger - not for fondant, but for smoothing the sides of the buttercream, Sometimes when I use my hand, spatula, smoother, or whatever, my angle is not completely perfect. I like how this tool has a 90 degree angle on it to keep the bottom flush with the board/turntable and keep a straight angle aganist the cake.
anyone used the two I mentioned?
Yes, I have used all the edgers. BE SURE to wait until the buttercream has crusted. Then use a paper towel or parchment to smooth all surfaces of the cake. I had great success so long as I used parchment between the cake and the edger. It is great to find something that will give you perfect angles.
Good luck.
Thanks for finding it Rosie! I had no idea these things existed. Some of them look neat!
You're welcome Cystrial. I've never seen them either...and I asked at this little shop where I buy my supplies, but they've never hear of them either...I'll order them on-line.
Good luck!
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