How to ice a cake to achieve sharp edges

Transform your cakes and elevate them to the next level

Annabelle will work on a ganached cake and will begin by explaining how this helps achieve a perfect finish on your icing.  Annabelle will discuss how you would tackle a buttercream crumb coated cake.

What sugarpaste/ fondant to use (they are not all the same and this makes such a difference!)
How to prepare your icing
How to roll your icing to achieve an even depth and good shape
How to adhere your icing to your cake
How to correctly secure your icing to the cake avoiding splits, pleats, tears, elephant skin
How to achieve super sharp edges (including the upside down method)
What are the most effective smoothers and how to use them to best effect
How to get a neat base
Trouble-shooting - how to fix elephant skin, what if you get an air-bubble, what to do if you stick your finger in your cake and more
How to store your cake

As always, Annabelle will share her top tips and knowledge gained from over 25 years in the cake industry. 

When you buy your demonstration, you will be sent the link to Annabelle’s recording along with a list and picture of equipment used.   You can then download the recording and save it to watch and re-watch as many times as you like.

Each technique is fully explained and broken down into simple steps.