Adding Frosted Trim to Round Cakes

Video Transcript

"Here we are going to put some trims on the outside of our cake. I'm going to use a trim that is sort of an S shape and you start again just a little bit eighth inch over the cake, you don't want to be touching the cake. And you squeeze and come around and then up and release. So you have a little tail, a little bit of a rosette and a little tail. And then you just you repeat that going around and up. As you come up you release your pressure completely. You're making a little circle and going up, a little circle and going up. And when you develop a rhythm with this, it becomes a continuous motion. Going around and up, and back and up, and you release the pressure at the top. And come around you give it a little more pressure. And that makes a nice, sort of a wave trim. When you feel confident and you've practiced enough then it's time to put the trim on the cake. We're going to be trimming the, near the edge of the plate, this edge on the first layer, the inside edge on the small top layer and the top edge on the small cake. You can stop and turn your plate, always end with the end of that motion and then the next one when you turn the plate goes on top of where you ended."