Smooth, crisp top edges for your round cakes and also corners on square cakes? I cannot seem to master this. Am I missing something? Is there a trick?
Thanks,
Julie
I'll try to describe what I do ......
Square: When icing side A, I push the icing out past the edge. Then I take the spatula and push the icing around the corner onto side B.
Round: After the sides and tops are iced, I do a "smoothing-pass" with the hot knife. This results in some icing being pushed up higher than the cake. Again with a hot knife, I gently pushed the excess icing down over the top of the cake and smooth it in.
Final touch is the Melvira roller! If using the roller pushes icing up over the top again, lighten your touch. If you're doing a border, it will cover the pushed-up edge. If not doing a border, I use the roller and gently push the pushed-up edge over the top fo the cake and smooth it in.
http://cakecentral.com/article83-Quick--Easy-Smooth-Icing-Using-a-Roller-Melvira-Method.html
Here's the link. It's also on the Home Page under Articles (scroll down). Once you use this method, you'll never do it any other way!
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