Getting Perfect Edge, New Wilton Yearbook
Decorating By SarahJane Updated 2 Aug 2006 , 8:41pm by BeautifulCakes
I noticed in the new wilton yearbook there were a lot of cakes that had really nice edges, and they weren't putting borders on a lot of them like they usually do. They weren't the faux fondant look, they just met up really nice and evenly. Does anyone know how to do this. I always get a bulge where the top and sides meet and I need my border to cover this. I would love to get this nice clean look. Anybody know the secret???
Try checking out this link....
http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html
I read about it here -- and just tried it last night for the first time. I had pretty good success with it, but definitely will require a little practice I think - very promising.
I'm not sure. I've only done it one, and it was with buttercream. I do, though, sometimes whip cream into my buttercream to make it taste more like a whipped topping, it needs to be refrigerated, but it ices pretty much like regular buttercream - that would maybe work.
Wilton for the yearbook uses cakes iced with royal icing. The royal icing hardens and then sand paper is used to smooth out the cakes.
As for the upside down technique I use it for all my round cakes it works great!! For sheet cakes I ice my cakes the traditional way.
Well, beautiful cakes, that seems like cheating to me. They should have to do it like we have to do it. Anyway, I'm not going to attempt a new technique on my first wedding cake, so I'll have to try that when this is all over. I'll just have to put a simple border on it. 
You could try it on a small layer first -- and if you don't like the way it turns out -- you could remove most of the icing and go over top with another coat.
Oh - one more note -- you have to have a spatula with a squarish end or the spackle thing -- you're regular icing spatula will not work right. It would leave too much icing along the bottom edge (which is really the top when you flip it back over).
Ok I just have to say I LOVE this site! The things I see on here are amazing to me and even more so when we are shown how and given tips from all the pro's on the site.
I have already put to use several ideas on just this one cake idea I had in my head but never would have been able to pull off if not for all the help and ideas on here.
Ok I will quit gushing totally OT here but I give you all
and a hearty thank you!!
Melanie
I did know that they use royal icing on most of their stuff, it's in small print somewhere in the yearbook but I didn't know they use sand paper to smooth. 
I can understand the royal for pictures but they should be able to smooth it out without sandpaper.
In February of this year I took the Wilton master course. We did two dummy cakes covered in royal icing. One sampler cake (all the techniques learned during the course) and a wedding cake. We had to ice the cakes with royal icing and let them dry. If the cakes weren't smooth (corners) you had the option of using a sanding block. It help the look of your cake. For some students it was the first time that they used royal icing.
This makes me think that their yearbook cakes are done in a similar manner. I could be wrong. 
Quote by @%username% on %date%
%body%