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Step 1
Clean up the edges of the frosted sheet cake by using a napkin or towel to remove excess frosting and crumbs from around the cake. The cake edges will be covered by the trim so the edges don't have to be perfect.
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Step 2
Hold the pastry bag containing the frosting firmly and squeeze with a consistent, even pressure. Hold the bag near the wide top end so that you do not have to stop and maneuver the bag to release more frosting while trimming the cake.
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Step 3
Lift the frosting bag up from the edge of the cake while continuing to squeeze with even pressure.
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Step 4
Lower the bag back down to the surface of the cake to complete the up-and-down motion and release pressure while doing so to lessen the release of the frosting from the pastry bag. End the frosting by releasing pressure completely on the bag and extending the frosting out to look like a snail tail.
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Step 5
Repeat the process continuously around the cake edge, layering each additional decoration over the "tail" of the previous decoration you have applied.
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Step 6
Stop at the corners of the cake and finish the last decoration that will fit onto that edge of the cake. Turn the cake at a right angle and begin the process again at the new edge.
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Step 7
Remove any excess frosting from the tip of the pastry bag as necessary to avoid messy decorations or excessive frosting on the cake.








