Covering and smoothing a cake with sugar paste
Rolling to the right thickness, covering without folds and getting sharp edges: the cake decorating basics with a rolling pin, smoother and scraper.
A beautiful sugar paste covering is prepared before you even take out the rolling pin: it all depends on a straight, well-chilled cake.
Preparing the cake
- Place the cake on a turntable: you can work all around it without touching it.
- Coat it with a thin layer of ganache or buttercream using the offset spatula.
- Smooth the sides with the straight-edged scraper while turning the table, then chill until the layer is firm.
Rolling and covering
- Knead the sugar paste to soften it and dust the worktop with a little icing sugar or cornflour.
- Slide the thickness rings onto the rolling pin: the paste will be even everywhere, with no thin areas that tear.
- Roll out a disc large enough to cover the top and sides, roll it around the pin and unroll it over the cake.
- Smooth the top first, then open the folds on the sides working downwards, without pulling the paste.
The finish
- Move the smoother in small circles on the top, then flat against the sides while turning the table.
- Trim the excess at the base with a blade, then smooth again for a sharp edge.
- An air bubble? Prick it with a clean pin and smooth over it.
