Straight sides?
how do I get the sides so straight, is there a certain recipe that will give me straight sides? I look at som of the pic of buttercream cakes and they are so stright. What is the trick. I have also heard of people weighting their cakes so they don't get a bulge which I get. Am I filling it to much or not letting it sit long enough? Ugggh mess sides frustrate me, lol.
Replies to This Discussion
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Permalink Reply by Julie Hatley on
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What type of pan are u using? Some regular pans have slanted sides, but the professional pans, such as the Wilton ones, have straight sides. Those are the ones I've used, and I've never had a problem. With the top-you can either use a knife to cut if off or buy something that will torte it for you. I can't remember what it's called, but you can get them at AC Moore, Michaels, or Hobby Lobby or on the Wilton website, probably. Good luck!
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Permalink Reply by Meghan on
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yes I am using wilton pans I need professional ones in 8 and 9 I have 6 and 10. I feel like I get the cake level and I use a dam but is still squeezez out maybe I should let it rest longer in the fridge with the crumb coat on before I put the fondant on. Maybe the impaitents of seeing the finished cake is what it is lol.
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Permalink Reply by Kathy Kmonk on
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Maybe you are using too much filling/icing between the layers.
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Permalink Reply by Deah on
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When you create your dam be sure to thicken the icing. It should be stiff enough to pick up with your hands without leaving a mess. It will be hard to pipe but it creates a solid barrier.
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yes well I am not doing that I am just using my regular butter cream. thank you
Deah Aldridge said:When you create your dam be sure to thicken the icing. It should be stiff enough to pick up with your hands without leaving a mess. It will be hard to pipe but it creates a solid barrier.
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Permalink Reply by jeri c on
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I like to put my dam around the cake, fill it then crumb coat it and allow it to set over night. After 24 hours, The cake should have settled enough then if there is a bulge you can use a very sharp knife and trim it to be straight. I have had problems with that in the past and this is the only thing I have found that works is to allow that cake time to settle.
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