If it's a crusting, you can get it close enough, then use Viva paper towels to smooth over it, over the edges, until it is rounded. Want it to look like fondant?
Funny ain't it? Want our BC to look like fondant, and our fondant to have crisp edges like a sharp BC cake....lol!
I have learned so much from watching sugarshacks videos check out her website http://www.sugaredproductions.com
I have learned so much from watching sugarshacks videos check out her website http://www.sugaredproductions.com
Yes and she really teaches you how to put a sharp edge on your cake. I believe the OP is looking for a rounded edge. Correct me if I'm wrong!
what if it is not crusting? I usually use italian buttercream.
You can cut a piece of plastic out of a 2 liter soda bottle about 2 inches wind and 4 inches long from the are of the bottle where it curves into the neck....the piece of plastic will then had a natural curve bent in. Hold it in your hand and bend it to the angle you want and hold it against the top edge as you spin your turn table. It also helps to slightly round the top edge of the cake by trimming off about 1/4 inch before icing it.
I ordered the DVD called Perfecting the Art of Buttercream by Sharon Zambito. That has helped me immensely, she has great techniques.
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