How To Achieve Sharp Buttercream Edges
Learn the easiest way to get sharp buttercream edges on a layered cake covered in buttercream using just a regular knife. No fancy tools, no stress.
Cost: $0
Equipment
- 1 Knife
Materials
- 1 Cake
- Buttercream
- Hot Water
Instructions
- Begin by frosting your cake like you normally would. I always go in with a crumb coat first, chill it for about 15 minutes, then move on to the final layer. When doing the crumb coat, make sure the top is completely covered. You can spread on the second layer however you like, I usually grab a spatula or use a piping bag to make it quicker.
- Once that final layer is on, use a cake scraper to even out the sides. Hold the scraper upright at a 90° angle and work your way around. After it looks neat, do one full sweep to erase any visible lines. You’ll probably notice a little buildup of buttercream above the edge, leave it for now. Pop the cake in the fridge and let it chill until the frosting feels nice and firm, around 15 minutes or more depending on your fridge.
- Now that the buttercream is set, grab a regular kitchen knife and dip it in hot water for a couple of minutes. Dry it well with a towel before using.
- Carefully slice off the extra buttercream around the top, moving slowly and keeping the knife as level as possible. Once you’ve trimmed all the way around, gently lift off the extra bits. You’ll be left with clean, sharp corners. You can clean it more if needed.
