I’ve purchased a pro froster but I’m not having th results I want. I’m using American buttercream, could that be the reason why?
Any other way to get perfectly sharp edges on a cake every time?
Can't say that I've ever gotten a perfectly sharp edge, but I do like to use the acrylic disc, upside down method.
I also bought a profroster....found it very frustrating. And I’ve tried abc, ermine, smbc, and just plain all butter icing. No matter, the arm of the profroster just kept ripping the icing off the top of the cake. I tried super soft icing, which was recommended. Nope, that didn’t work either. So now I just remove the “arm” and use the tall skinny part to smooth the sides of the cake. Wouldn’t recommend this. I have seen many decorators do get on with it.
practice with a spatula -- you can do it