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Don't settle for these top edges. Here's
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how to get sharp edges like on this
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cake. Frost your cake, but leave the top
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edge sticking up. Don't touch it yet.
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Put the cake into the fridge for 30
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minutes until you can poke it and the
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buttercream holds its shape. If you can
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push the buttercream down like this,
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it's not firm enough yet, so it needs
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more time in the fridge. Fill a cup with
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water warmed up in the microwave or you
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can use a pan or kettle, but you want
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the water to be warm, not boiling hot.
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Now you're going to cut the frosting,
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dipping your knife into the warm water,
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drying it off, and then slicing around
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the top edge. Lift away the pieces of
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buttercream that you cut off, and you
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can save those to reuse to decorate this
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cake later or use it for another cake.
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Your knife will cool down as it slices
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through the cold buttercream, so keep
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dipping it in the hot water between
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cuts, and this will keep it clean, too,
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for those razor sharp edges. Follow
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British Girl Bakes for more cake
0:49
decorating tips and tricks.
