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The icing tip has a smooth side and a variegated side. I am using the smooth side.
I then ice the top.
I then use a plastic spatula like the one shown here
to smooth the frosting out as well as take off any excess frosting. Be careful not to press to hard when smoothing and get
down into the cake. If you do crumbs from the cake will come up, but if this happens, simply scrape down the frosting leaving
some on and pop the cake in the freezer for 10 minutes. Then get it back out and start again. This is called crumb coating
your cake.
You can also use a long knife to do this. However, like
any job, this is soooo much easier with the right tools.
Now take your spatula or knife and pull it across the
top of the cake applying some pressure, but not too much!!
Now the top should be basically smooth. If it is not perfect,
leave it for the moment.
You are ready to smooth the sides using your spatula.
I find this is easiest if I hold the spatula exactly up and down as I lightly drag it across the side. It is too easy to apply
too much pressure on this step and have your cake show through, so please be careful to drag lightly.
In
smoothing the sides, you will notice it seemingly undo your top smoothing. Don't worry about this until all four sides
are finished.
Use your spatula or knife to gently fold in excess frosting
on the top of your cake left from smoothing the sides.
Your sheet cake is frosted! Like anything, this takes practice.
Above all, Have Fun!!
This sheet cake became this finished cake after some more
work!
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