How Do I Cover a Cake and Get a Smooth Professional Finish?

How Do I Cover a Cake and Get a Smooth Professional Finish?

How Do I Get My Cake to Have Smooth Sharp Edges When Covering It In Sugar Paste?’

Cake Decorating has really taken off in the past few years, with many resources available that just weren’t about 10 years ago. For everyday bakers, eager to create their own master pieces at home, this is great news!

I love seeing people having a go, and getting stuck in with learning the craft of decorating cakes.

It’s taken me years to develop the skills I use today, and have spent a long time learning from a whole host of experts to get to where I am now.

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In this brief blog post, I will share a few tips and tricks which will get your cakes looking professional and ready for any special occasion.

Let’s get started…..

If you want to create a really lovely celebration cake, no matter what the finished cake design is, covering the cake is the most essential part to decorating your cake really well.

Using Sugar Paste to Cover your cake is a popular way to go about it.

For the full video tutorial, you will find it here….

And here are some top tips I have picked up along the way to get you started.

You will need:

  • A Cake!
  • A standard plastic icing smoother,
  • Flexi smoothers,
  • Sugar Paste, (some people call this fondant)
  • Large Plastic rolling pin,
  • Icing sugar,
  • Cake lifter (or something wide and flat)
  • Lazy Susan or turntable for optimum spinning!

 

Here’s how it’s done…..

1. To start with it’s essential to kneed your sugar paste. It needs to be soft and pliable.

2. Sprinkle a small amount of icing sugar onto your surface. Using a large rolling pin,  Roll out the icing, turning at 45 degrees every couple of rolls.

3. If it catches or sticks – sprinkle more icing sugar. For any little air bubbles, get a pin, pop it and keep rolling!

4. Roll until you know your icing is now large enough to cover the top and ALL the way down the sides – over estimate, not under. Make sure the circle of icing is an even depth.

4. Ideally your cake should have been in the fridge on a board, fully butter creamed and with a thin layer of Crisco or Trex on, this will help the sugar paste to bond to the cake really well.

9. Using your rolling pin, roll the icing over the top of the cake, let it gently roll over the top, and down the sides.

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10. Now you need to move quite quickly, or the weight of the icing will make the edges crack. Starting at with the top, use the side of your hand to smooth it down, tease the icing out and rub gently.

11. Once you have smoothed the edges, the cake will look like it has a skirt at the bottom. The bigger the ‘skirt’ on the cake the easier it is to get a clean finish.

12. Once you get to the bottom,  half an inch out cut a circle, leave a little lip so when you flip the cake you can get a lovely neat edge.

13. Place another board on the top of the cake then FLIP THE CAKE over so that it is upside down, now you can get to the bottom edges, Smooth around with your plastic smoother then trim off excess icing.  Then when you flip the cake back over, it will look perfectly neat at the bottom.

14. Now to start on the sides and top. By now your cake will already look pretty great, but if you want a professional finish you need to get those edges sharp.

15. To do this, take two flexi smoothers, hold one on the side, and one other on the top, push them together to create a shiny sharp edge. Keep working all round  it, pressing gently to get the finish you want.

Once your cake is covered with smooth, sharp and professional edges, the rest of the decorating, be it a simple flower, or more sugarpaste decorations will look professional and have that extra wow factor….

Enjoy seeing your guests amazed!

For more tutorials, head to my YouTube Channel – HERE

To connect on social media:

Facebook Elizabeth Harris

Twitter @Lizzieslarder

Instagram Elizabeth Harris Cakes

e-mail elizabethharriscakes@gmail.com

 

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