I never seem to get a sharp professional edge no matter what I do. I have tried two spatulas, one knife, one spatula to spread the BC, but alwas end with with a rounded edge. Can you please share your tricks?

I had this problem when I first started out. It really took me a lot of practice and trial & error.

I finally had to make sure my top was completely level and so were my sides...after that it just kinda cake together.

Good Luck!!

I use a bench scraper when I ice my cakes... I do the sides first and then when I do the top I use a large angled spatula. I just sweep the icing from the edge of the cake into the center..When I do this it creates a nice sharp edge. It really does take lots of practice!!

what is a bench scraper?