Sharp Edges Buttercream Round Cakes
If you are on my Facebook page, you probably have seen this on my Tip Thursday recently. While on most of my cakes I don’t go over board with my attempt to get sharp edges on the cake I have had a few of you that asked my how I do get the few that I do.
Getting a flat and leveled cake actually starts from the basic of making sure you level, tort and fill you cakes right.
How to get sharp edges on Buttercream Cakes
There are many different methods out there that claim to get the sharpest possible edge on Buttercream cakes. Honestly, there is not right or wrong method. The only thing that matters is what you find works for you.
There is an up side down methods as well as a parchment methods. Many are comfortable using acrylic circles. I’m sure they are all good!!
I started this method and I find it works best for me. I don’t have to spend money on extra tools or risk flipping my cake several times especially with the hot and humid weather I deal with.
So here is the most simple and easiest way I can Sharp Edges on Buttercream Cakes
- Bake and cool your cakes as per normal.
- level your cake.
- Tort the layers – cut each layer into two if you need.
- Ensure you work on a firm cake board.
- Secure the cake to the board with some icing.
- Fill the cake layers with Buttercream / Ganache or filling of you choice. (watch video on how to level torte and fill your cakes)
- Next, once you’ve added the final cake layer. Crumb coat the cake.
A crumb coat is a thin layers of frosting all around the cake, then chilled. Once you chill the crumb coat it ensures that all the crumbs stick to the cake.
After Crumb Coat
- Once the crumb coat is chilled – add a big dollop of frosting on the top of the cake. Smooth around. Let chill in the fridge for at least an hour or so for it to firm up.
- Next, frost the sides of your cake. – Leaving a large lip of frosting on the top. Just as I have shown in the collage below. Smooth the sides as best possible. Chill the cake for an hour or more again. You want the frosting to set really well so you can actually use a knife to cut it.
- Next, use a sharp knife with hot water. Cut the extra lip of frosting you created on the top, flush with the top of the cake. This should give you a sharp edge.
- If necessary, add a thin layer of frosting to take care of all the air pockets or uneven spaces.
- Once the frosting is set. Ensure you have a level cake. If this is a butter cream cake – use a hot bench scraper to smooth the sides.
- I use this to cover my cakes with Fondant. You can see it’s fairly smooth and will work as a perfect base for fondant.
Sharp Edges Video Tutorials.
When I posted this Tip Thursday I use to use the above method. I now use a slightly different method and also have a tutorials for it in my online shop.
I know some of us (me) learn better watching a video. The tutorials covers all the basics how to level, torte and fill the cakes as well as how to cover with Fondant for a smooth sharp edge. Perfect for a beginner or any one wanting to up their basic skills.
Watch the Trailer to see more.