post #16 of 16

I recently made a cheeseburger cake frosting entirely in SMBC.  I had purchased a domed cake pan but my "buns" still need to be rounded off.  I did a lil sculpting after filling/crumb coating/chilling the cakes.  Then I did my final frost and as always put on an extra thick layer.  I let the cakes chill another hour or two in the frig so they were nice and firm.  Then I used the cut-out from a 2L soda bottle mentioned here.  It worked perfectly!  You have to hold the plastic piece just right in your hand and keep it steady.  It also helps that the piece it sized proportionate to your cake's height and not too long of a strip.  It took a lil practice but this gave me a beautifully smooth and rounded edge - very close to fondant.  Here's a pic of the finished cheeseburger cake...

 

 

 

Cheeseburger Cake 6.23.13.jpg 42k .jpg file