How to Frosting a Cake with Sharp Edges using Buttercream
Freezing a cake with a sharp edge using buttercream is something I dreamed of for a long time.
Cakes with sharp edges are seen everywhere. Can the sharp edges of the buttercream cake be even reached? I always wonder how cake decorators get sharp edges using buttercream and I can't do it. It's hard to get a sharp edge on tough cakes when you are just starting out. But, with the right technique, it's very easy.
I know one or two things about the difficulty; because when I started decorating cakes, I needed JAM. You may not believe that now, but that is true. My frozen skills need a lot of help. I remember working on this cake and the more I touched the worse. Very frustrating ...
How to get sharp edges on buttercream Learn how to freeze cakes with sharp edges using this easy technique
This page may contain an affiliate link which means that I can get a small commission if you make a purchase from any link directed from this website. I only recommend the things I use and the classes I take. Thank you very much for your continued support.
I was determined to get a sharp edge on the cake using buttercream.
I want to save time and headaches. Frozen cakes filled my sleep. I stayed up as long as needed to get a decent cake. Then I began to be creative by adding things to cover up my mistakes.
Being self-taught, this means Youtube or Google. I wonder, is it possible to achieve this?
The first thing I found was that the consistency of buttercream was important. There is one consistency for filling, the other for piping and the other for freezing the outside of the cake. What ... my head is spinning. I used American buttercream for all of my cakes at that time (eg whatever was listed in the cake recipe plus a bag weighing two pounds = very sweet). Then, I found skinned buttercream (which is still very sweet) but worked well, but it can be difficult if you are not familiar with it. Finally, I found Meringue buttercream from Italy, I was in heaven. It has perfect consistency; it's smooth, soft, light and delicious like ice cream.
The technique that I use is what I call the "G Method," which doesn't involve flipping the cake. Seriously, as soon as I tried to flip the 10-inch cake and almost fell from my hand, it was the last time I did it. Nobody opposes turning cakes, but, that's pretty scary. The "G" method is very easy and the best, does not require expensive tools or acrylics. I use the same method for square cakes as well and the results are good.
Full Intructions : https://www.wowisthatreallyedible.com/frost-cake-sharp-edges-using-buttercream/
Cakes with sharp edges are seen everywhere. Can the sharp edges of the buttercream cake be even reached? I always wonder how cake decorators get sharp edges using buttercream and I can't do it. It's hard to get a sharp edge on tough cakes when you are just starting out. But, with the right technique, it's very easy.
I know one or two things about the difficulty; because when I started decorating cakes, I needed JAM. You may not believe that now, but that is true. My frozen skills need a lot of help. I remember working on this cake and the more I touched the worse. Very frustrating ...
How to get sharp edges on buttercream Learn how to freeze cakes with sharp edges using this easy technique
This page may contain an affiliate link which means that I can get a small commission if you make a purchase from any link directed from this website. I only recommend the things I use and the classes I take. Thank you very much for your continued support.
I was determined to get a sharp edge on the cake using buttercream.
I want to save time and headaches. Frozen cakes filled my sleep. I stayed up as long as needed to get a decent cake. Then I began to be creative by adding things to cover up my mistakes.
Being self-taught, this means Youtube or Google. I wonder, is it possible to achieve this?
The first thing I found was that the consistency of buttercream was important. There is one consistency for filling, the other for piping and the other for freezing the outside of the cake. What ... my head is spinning. I used American buttercream for all of my cakes at that time (eg whatever was listed in the cake recipe plus a bag weighing two pounds = very sweet). Then, I found skinned buttercream (which is still very sweet) but worked well, but it can be difficult if you are not familiar with it. Finally, I found Meringue buttercream from Italy, I was in heaven. It has perfect consistency; it's smooth, soft, light and delicious like ice cream.
The technique that I use is what I call the "G Method," which doesn't involve flipping the cake. Seriously, as soon as I tried to flip the 10-inch cake and almost fell from my hand, it was the last time I did it. Nobody opposes turning cakes, but, that's pretty scary. The "G" method is very easy and the best, does not require expensive tools or acrylics. I use the same method for square cakes as well and the results are good.
Full Intructions : https://www.wowisthatreallyedible.com/frost-cake-sharp-edges-using-buttercream/
