Does anyone know of any special techniques or tools to level the top of a cake when frosting with buttercream? After torting and assembling, my cakes are perfectly level. But when I'm frosting, I never get the top perfectly level. I have no problems with sides, whether they're round or square. But my top is always a bit off. I make sure that I leave a bit of frosting sticking about the top of the cake and use a spatula to draw it in. I just can't seem to get the technique down to get it completely level. I've been thinking of using a piece of sheet metal or a cake ring and using that as a guide to make the top level. When they're not wood working, I see the people from Carlos bakery using card stock to smooth and level cakes. Has anyone tried that?
Any help would be appreciated. We're making several cakes a week, so I get plenty of practice. I know that I'm hyper critical of my own work, but my tops just aren't level.
it might never be perfect.
ganache, since it gets hard, gets much closer to level than buttercream or fondant over buttercream.
what you have to make sure of is that the supports are level, then, unless it's wildly crooked, your cake will look perfect, even if it's not.
so use your level, be patient, and give yourself a break.Some times I have to redo redo redo, and other days that top comes out great on the first try.
Next time you're looking at your favorite decorators work, take a long look. you'll see the flaws, and you'll see that they don't show unless you're searching for them.
Ceri. Dz shows how to cover a cake with royal icing, you could apply the same technique, refrigerating the cakes to firm up the buttercream, he does use a long ruler for the top.
Here's the link: http://www.youtube.com/watch?v=1PbOkVa_-38&list=TLdgmxYTLjvxJInYlBR-KGA1ATu-DEer4I
Have you checked out Jennifer from cup a dee, I love the way she presented her video.
http://cupadeecakes.blogspot.ca/2010/11/how-do-i-get-my-cakes-smooth.html
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