Cake Central › Cake Forums › Cake Talk › Cake Decorating › $1.88 = Sharp Edges!!!!! woohoo
New Posts  All Forums:Forum Nav:

$1.88 = Sharp Edges!!!!! woohoo - Page 2

post #16 of 22
For sides or top first or back and forth question....

I tried the top first and then the sides..... for me i just couldn't get the hang of it. I now smooth out my sides first.... i get them as smooth as I like and forget about the top. This gives me icing that was pushed up from the side along the top edge.

I then go to the top. With that extra icing around the top edge from the sides I pull straight across that edge... This also give me a fairly sharp corner.

This way (or the backwards way) works best for me. Although maybe i am backwards. Because I found out recently that even though I am right handed, I make a rose like a left handed person. As in, I go the opposite direction around a rose than most right handed people.

Hope this description works for you, if you have any more questions don't hesitate to ask.

Leily
It's better to be Hated for who you Are,
Than Loved for who you're Not.
Reply
It's better to be Hated for who you Are,
Than Loved for who you're Not.
Reply
post #17 of 22
Wow, Thanks! I had been taught the wilton Way 3 years ago...but I tend to do my own thing 99% of the time. I will indeed try to do the wilton way again. Hopefully it will help...I am however a lefty and backwards from most of you so I will also try Leily's way. Thanks you guys for the help!
Tammy Crema
CremaCakes!
Reply
Tammy Crema
CremaCakes!
Reply
post #18 of 22
I do the top and then the sides and then pull the extra back over the top again and smooth (as best as I can) i'm still learning!

Debbie
Hope your day is a piece of cake!
Reply
Hope your day is a piece of cake!
Reply
post #19 of 22
This is wild bj - I do just the opposite. I do the sides first and then the top for the same reasons - when I do the sides - it forms a ridge on the top and then I draw my spatula from the sides in towards the middle. Once that is done - I then do the final smoothing with the paint guard thingy (we really should come up with a name for that thing which fits the cake decorating field - haha). I guess it's what works for each person. As long as your comfortable doing it and the final out come reflects the out put. thumbs_up.gif
Live well, love much, laugh often.
Reply
Live well, love much, laugh often.
Reply
post #20 of 22
BJ I GOT ONE OF THOSE IN HOME DEPOT. DH IS A SHEETROCKER AND HE WAS THERE LOOKING AT TOOLS HE NEEDED AND I SAID THAT I NEEDED ONE OF THOSE FOR MY CAKES. HE THOUGHT I WAS KIDDING AND WHEN WE CHECKED OUT HE KNEW I WAS SERIOUS BECAUSE I WAS PAYING FOR IT. I HAVEN'T USED IT YET BUT I INTEND TO! YOUR CAKE TURNED OUT GREAT!
post #21 of 22
BJ, I bought a stainless steel one from Lowes about a year ago. It works great for smoothing frosing on full sheet cakes! I also bought a bench scraper from sugarcraft.com I use it for the sides. Works like a charm!
My drug of choice is FROSTING!
Reply
My drug of choice is FROSTING!
Reply
post #22 of 22
KATE39 - my husband is a contractor - that's how I discovered Home Depot! He actually brought me home a good stainless steel one because I bought a plastic one. He said "if you're going to use it you may as well have the good one!" I run into people there all the time. They laugh when I tell them what i'm there for!

Debbie
Hope your day is a piece of cake!
Reply
Hope your day is a piece of cake!
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › $1.88 = Sharp Edges!!!!! woohoo