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getting perfectly straight sides on cake tiers - Page 2

post #16 of 29

Re: bubbles, SMBC! I will never use AMBC for icing cakes ever again. Then again, I am also a recent ganache-under-fondant convert.

post #17 of 29

I love Design me a cake website. She has some really good cake recipes on there as well.

post #18 of 29
Quote:
Originally Posted by AZCouture View Post

I can ice a square tier perfectly round, and I can take a round cake and make it square. It has nothing to do with how straight your layers are. You ice to the shape of the cake board. That ensures perfectly straight sides. Trimming, leveling...lol. Never.

I'd like to see  that ;-)

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #19 of 29

Anyone can if you think about it for a second. Doesn't matter what the cake is shaped like, it's the board you put it on that determines that. ;)

"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
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"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
post #20 of 29
1: good cake board
2:bench scraper
3:good all butter buttercream (forget about nasty crisco buttercream)
4: upside down technique
It works perfectly. !!!
post #21 of 29

Yep-upside down technique is awesome too.

"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
post #22 of 29

What is the "upside down technique"? I'm new and have never heard of it before.

post #23 of 29
post #24 of 29
If you go to the top of this page and on the right hand side in the sears bar type in Jeff_Arnett when you hit search it will bring you to another page go to the left side and find tutorials click on that and there is a step by step tutorial on how to do the upside down cake frosting. I've never done it but some people swear by it
post #25 of 29

The video on the site didn't work but I did some reading in some older posts and get the idea. Thanks for the reply :)

post #26 of 29
On the Jeff Arnett site I don't believe it's a video just pictures and step by step instructions.....ending cake looks really smooth
post #27 of 29
cakecentral.com/tutorial/perfectly-smooth-buttercream-icing hopefully this works it's a step by step how to get a smooth cake it's how I do my cakes
post #28 of 29
I noticed in that last step by step tutorial she doesn't mention to let your bottercream to crust up before using the viva paper towel you really need to let it crust up for a few minutes before going onto the cake with the paper towel if you don't let it crust you will just be pulling away the icing ..... do you have a good crusting recipe I have a good one that uses all high ratio shortening and heavy whipping cream it's very yummy let me know if you want the recipe
post #29 of 29
Quote:
Originally Posted by AZCouture View Post

I can ice a square tier perfectly round, and I can take a round cake and make it square. It has nothing to do with how straight your layers are. You ice to the shape of the cake board. That ensures perfectly straight sides. Trimming, leveling...lol. Never.

This ^^. Follow the guide of your cake cardboard circle or square. I use an L-shaped metal ruler from a hardware. It allows the cake to get even sides.

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