I need tips for getting the top of the cake flat after frosting. I level the cake before frosting but I always seem to be center high when I frost. I spend way too much time trying to get it perfect. I am definitely a lot better than I was though. I just want to get it awesome looking so I can be more confidant in my cakes I sell.
Check out YouTube for tutorials; it's kind of hard to explain, but visual is better. if you're using an offset spatula, you usually end up with a hump in the middle when you're holding it more up, versus level to the top of the cake, if that makes sense.
I use an offset spatula when I do it by hand (not using my acrylics, hold it in the middle with the blade tilted on about a 45 degree angle and spin the turntable. I only have a thin layer of icing on top.
Square cakes I go side to side using a just damp offset spatula to stop it pulling the ganache up.
Quote by @ypierce82 on 5 hours ago
She explains it a little in this video
Thank you so much this video helped a ton. Much better video than the other one I watched.
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