8) Make sure the cake is in the center of the turntable. Using the
palette knife spread icing onto the sides. Paddle the icing as before turning the cake as
you go.(see picture) Clean the knife
9) Using the side scraper, Hold the scraper at a slight angle (about
15 degrees) against the cake side, with your other hand take hold of the board/turntable
at the back of the cake near the scraper. Slowly, but without stopping, revolve the cake
until a circle has been completed.(see picture) When the entire surface is smooth, lift
the scraper away from the side. This will leave a take-off mark which initially will be
very pronounced. With practice and after further coats of icing this mark will be less
noticeable. If you are unhappy with your first attempt then re-paddle and have another go.
When finished clean the scraper.
10) Using the palette knife, remove any surplus icing which has crept
over the top edge of the cake. Do not return this icing to the bowl it will have dry icing
in it. Clean off any icing left on the board and clean the palette knife.
NOTE: If you are icing a square cake
the sides are coated individually
11) Leave the cake in a dry atmosphere to harden overnight then start
all over again the next day. Store the remaining icing in an airtight container for later
use. Two coats are absolutely necessary a third is recommended. If you are a beginner you
may find that four or even five coats are needed before a satisfactory finish is
obtained....don't despair though a little practice and you soon get your icing legs.
Before adding the second layer of icing make sure the first is dry. Remove any rough edges
and the take-off line with the aid of the sharp knife. Use the soft brush to remove any
loose particles of icing which could spoil the next coat of icing. The icing used for the
second covering should be slightly softer than the first. Icing from the previous day
should be of the correct consistency needed, it will need a stir before use though.
13) The third or final coat of icing, softer still than the previous
coats, about the consistency of slightly whipped cream. The final coat is applied in
exactly the same way as before, but with a little more pressure added when using the
straight edge and the side scraper. Most of the icing is taken off the cake, leaving a
thin, smooth film of icing.