Frosting a cake with sharp edges using buttercream is something I coveted for a long time.

Cakes with sharp edges are seen everywhere. Are sharp edges on buttercream cakes even achievable? I have always wondered how cake decorators got such sharp edges using buttercream and I was not able to do so. Seriously getting sharp edges on a cake is difficult when you are just starting. But, with the right technique, it is very easy.

I know a thing or two about the difficulty; because when I started decorating cakes, it took me HOURS. You might not believe that now but it is true. My frosting skills needed much help. I remember working on this cake and the more I touched the worse it became. So frustrating…

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I was determined to get sharp edges on the cake using buttercream.

I wanted to save time and headaches. Frosting cakes were chipping into my sleep time. I stayed up as long as it took to get a decent cake. Then I started getting creative by adding things to cover my mistakes.

Being self-taught, this meant either Youtube or Google. I wondered was it even possible to achieve this?

The first thing I discovered was that the buttercream consistency was important. There is one consistency for a filling, another for piping and another for frosting the outside of a cake. What… my head was spinning. I used American buttercream for all my cakes at the time (i.e. whatever was listed with the cake recipe plus another two-pound bag = very sweet). Then, I discovered a crusting buttercream (which still =very sweet) but works great, but can be difficult if you’re not familiar with it. Finally, I discovered Italian Meringue buttercream, I was in heaven. It is a perfect consistency; smooth, creamy, light and delicious just like ice cream.

The technique I use is what I call the “G Method,” which does not involve flipping the cake. Seriously, once I tried to flip a 10-inch cake and it almost fell out of my hand, that was the last time I did that. Nothing against flipping the cake, but, it is quite scary. The “G” method is very easy and the best part, it does not require expensive tools or acrylics. I use the same method for square cakes as well and the results are great.

Items Needed:

• Cakes (2-3 layers) I used my lemon blackberry cake recipe
• Buttercream (I used Lauren Kitchen’s buttercream for this cake see recipe here)
• Level
• Non-slip-mat
• Two cake boards same size as the cake I used 6-inch cake boards
• One parchment circle the same size as the cake board
• 1 Piping bag
• Wilton Tip#2A (optional)
• Turntable
• Large offset spatula
• Bench scraper

Step 1: Tort and Level Cakes

To get sharp edges on buttercream the first step is to get cake layers torted and leveled.

Torting is just a fancy word for splitting the cake horizontally into layers.

Now that we have that out of the way lets begin. Trim the cakes and remove the dark edges. Don’t worry if your cakes are not leveled or trimmed evenly at this point, you can level it out later.

Step 2: Prepare the Parchment Paper

Cut out a parchment circle the same size as your cake circle, see how to make easy parchment circle here (optional)

This is optional because if you are going to discard the board then, it doesn’t matter.

Place a small amount of buttercream in a few places on one of the cake board, then add the parchment paper. Make sure you remove any excess parchment paper that is sticking out. Put this to the side.

Step 3: Add Buttercream to each Cake Layer

Place the cake board on a non-slip mat, then add buttercream to the cake board.

Add the first layer bottom side down. If needed add some simple syrup to the cake.

Then add buttercream to the cake.

Level the frosting, then place the second layer on top. Add more simple syrup and more buttercream.

Follow the same step above and level out the frosting. The place the third layer on top. Depending on your buttercream you might want to chill the cake at this point and/or add a crumb coat. I usually don’t add a crumb coat when using this method, I move on to the next step.

Add A LOT of buttercream to the top of the cake.

Level out as much as you can.

Then place the cake board with the parchment paper on top seal the frosting in. Press it down until the top is leveled. Use the level to check.

Make sure the cake boards line up on the top and the bottom. Use the bench scraper or offset spatula to check all around. Make sure the bench scraper is not touching any cake. If it is trim away the excess.

Another method is to use your level on the side to make sure the board is leveled. Then, place your level on top of the board and add some pressure to level the top of the cake.

Step 4: Add Buttercream Frosting around the cake

Seal the buttercream at the top.

Begin adding buttercream all around the cake. Continue to fill until there is enough buttercream around the cake.

Step 5: Smoothing out the side of the cake

Place the bench scraper in one hand and use the other hand to turn the turntable. This removes the excess buttercream from the cake.

Fill in any extra spots and remove excess until the cake is smooth. I usually double-check here to make sure my board is still in line.

Still not there yet. Fill and scrape the excess off again.

Once you are comfortable with the cake place in the refrigerator for about 30 minutes.

Remove the cake from the refrigerator and use your offset spatula to remove the cake board. At this point, if there are any imperfections at the top you can fill it in and smooth to your liking.

Remove the parchment paper. Fill in any missing spots on the top of the cake.

Smooth out the top as much as you can. You now have sharp edges on your buttercream.

Now it is time to decorate your cake. I added sprinkles to the side.

That is it, simple right? What is your favorite method to frost cakes?

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