Do You Always,sometimes,never....

Decorating By mannjc Updated 11 Aug 2009 , 2:30am by -K8memphis

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mannjc Posted 11 Aug 2009 , 1:28am
post #1 of 7

trim the sides of your cakes? thanks for any tipsicon_smile.gif

6 replies
Doug Cake Central Cake Decorator Profile
Doug Posted 11 Aug 2009 , 1:40am
post #2 of 7

depends:

YES:
to get vertical sides after using cheapo pans
to put 2 - 12x18 together to make one big cake
to fix the oops of overcooking the edges

NO: the rest of the time.

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Texas_Rose Posted 11 Aug 2009 , 1:42am
post #3 of 7

Only if it needs it...for example the layers aren't stacking up perfectly, it seems too dark, etc...But I only trim them once they're all stacked up, that way they fit perfectly together.

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indydebi Posted 11 Aug 2009 , 1:46am
post #4 of 7

Only if I have to use one of my wilton pans which have a flair to them. When I use Magic Line, I don't have to trim because the sides are always straight up and down.

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sugarshack Posted 11 Aug 2009 , 2:19am
post #5 of 7

yes for fondant, no for BC

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diane Posted 11 Aug 2009 , 2:25am
post #6 of 7
Quote:
Originally Posted by Doug

depends:

YES:
to get vertical sides after using cheapo pans
to put 2 - 12x18 together to make one big cake
to fix the oops of overcooking the edges

NO: the rest of the time.




well said! thumbs_up.gif

-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 11 Aug 2009 , 2:30am
post #7 of 7

Yes I've learned to because it makes a great and wonderful difference for me when I smooth my icing. I use swiss meringue bc and it smooths like a dream. Because for me even if my cakes bake nice they are even more nice & straight if I shave off the outer edge--

Smooth thoughts for you

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