Buttercream Cake Contest

Comment

Comment by Timothy Jansen on May 17, 2012 at 2:54pm

Beautiful JJ!!!

Comment by Sheila Herrington on September 1, 2011 at 9:24am

Thank you I appreciate that.  I never thought of keeping the cake that cold or keeping the comb hot but makes perfect since  ( I would never have thought of the Zamboni because I am from South Mississippi haha)  Thanks again

 

Comment by JJ Becker on September 1, 2011 at 9:19am

Sheila-  I never trim my cakes.  Getting the edges that sharp is mostly about patience and keeping the icing nice and cold.  I make sure the sides are flat and even, I smooth my filling out even with the sides of the cake and then put on my BC with a speed icer.  Get the sides as smooth as you can at room temperature, and then put the cake into the refrigerator, once the cake and icing are cold (40 degrees at most) start scraping the sides even smoother with your comb or the flat side of an ateco 1447.  Keep your comb edge clean, and keep the comb hot by dipping it into hot water (sort of like the way a Zamboni smooths the ice in a scating rink).  Work it a little bit at a time, putting it back in the fridge frequently to keep it cold. 

 

Comment by Sheila Herrington on August 29, 2011 at 10:51am

Do you have to cut the crust off the cake to get it that streight on the sides?  I have to do my first Square wedding cake and I am a little nervous about getting it that sharp looking

Comment by Sheila Herrington on July 24, 2011 at 10:12pm

wow beautiful

 

Comment by Jen Howard on July 22, 2011 at 11:05pm

lovely :)

Comment by Deidre on July 13, 2011 at 10:14am

I LOVE this cake, very neat and classy.

Comment by Rose Marie Custom Cakes on June 28, 2011 at 3:07pm

LOVE IT VERY CLASSY AND NEAT..

 

Comment by jackie loman on June 27, 2011 at 1:19pm

beautiful