Here's the first thing I do.
To keep the cake's footprint a square, I had 1/4" thick pieces of glass cut that are 3/8" bigger than the cake boards. Example, if your board is a 6" square OR round, the glass is 6 3/8 x 6 3/8 square or 6 3/8 in diameter. I have a piece of glass for every size board up to 18", square and round. I use 4 tiny balls of "stay putty" on the cake board to attach it to the glass, centering the board on all sides or all around, see attachments.
I also use the putty to attach the glass to my turntable. you only have to putty things down on cakes, say, 10" or less. The weight of the bigger cakes keep everything in place. Now, assemble your cake on the cake board, ice it, I use the big icing tip on a bag to ice all of my cakes. Now start removing the icing all around with a scraping tool until your tool is scraping the glass all around. The glass "template" keeps the cake perfectly square or round.
The icing consistency is very important here, it can't be too wet or too dry.
That's all for now, print these tips & keep them, I'm not going to repost all of this stuff constantly...I don't have the time for that.
You can make one pass with the icer tip and create the right thickness? Seems like you would have to go around the same stripe multiple times to build it up high enough to remove it back down to the glass edge.
I can't picture how you remove the cake from the glass, especially if it's puttied to the glass...it won't slide off! Maybe that will come in step 2?
Thanks for sharing! Your technique results in flawless buttercream and you are generous to type it all out!
Starting at the top, I cover it using the icing tip, see 1st pic. I'll explain what the 2 red capped items are used for later.
Then cover the rest of the cake, I start on the corners, then fill in the rest, I always toke the icing ABOVE the top of the cake. Pic 2.
Then take your spatula and drag the overhanging icing toward the center of the cake, I start close to me then move AWAY from myself while moving toward the center. I'm moving away and in at the same time. Every time I lift my spatula, I scrape excess icing off of the spatula, always starting with a scraped off tool. Pic 3 & 4
All for now, gotta get ready for work...
Thank you again for sharing your technique. I have learned so much from so many people here.
Get Inspiration and Great Deals
Yes, I want to receive new decorating ideas and exclusive offers from Wilton. You can withdraw your consent at any time. Learn more