My sweet friend Deborah sent me this link to a wonderful Australian cake maker – Not Quite Nigella. There was a fabulous article on how to get smooth sides on their cakes. I just have to say the Australians have the most beautiful, flawless cakes I have ever seen!!! Like Planet Cake...Seriously!??? Are they for real!?!! I digress…
Well, this article used a variation of the upside down frosting method…but even better – and easier!! Instead of flipping their cakes (which can be a bit tricky with a big cake), they add a board on top to line everything up so your sides truly are straight!!! Brilliant!! You glob a whole bunch of frosting/ganache on top, add your board, press down/level, and make sure it’s lined up with your bottom board. Then, add your crumb coat of frosting and and guide your bench scraper around to smooth the frosting down.
Click HERE for the article
Now, I was a little unsure about this technique for one reason…how do I get the board off the top without ruining the beautiful cake!!????? She doesn’t mention it’s a problem in the article…so, I thought I’d see for myself. I’m working on a cake for Saturday and had a 8″ and 6″ cake to try it on…the results?!
Beautiful!!!!! The lid popped right off!! I only had a small little spot to touch up where I put my palate knife in to lift the board off…it was SUPER fast! Amazing!! Totally straight sides…LOVED it! I might have to do another video! hehe
So, now you an use the upside down method, or this Aussie method!! I haven’t tried this Aussie method with buttercream though…not sure if that top board would “pop” off as easily!? – if you do try it, make sure you chill the cake REAL good before trying to get the board off…and if you try it with buttercream, let me know how it works!!!
Click HERE for step by step pics