Prestige Edger - Sharp Top Edger

We recommend using a SUPER SMOOTHER and SIDE EDGER  for best results with the SHARP TOP EDGER.
This is a Top Edge tool for producing a "sharp edge" to your cake. Sugarpasted cakes can now have a 'Royal Iced' look, opening up a whole new dimension in sugarpaste design. 

This also means that if used on the almond paste/marzipan, royal icing can be applied directly, cutting down the time spent in applying the marzipan/almond paste in stages. A sausage of marzipan should be placed around the top edge of the cake, and smoothed down prior to covering, this helps to produce the 'build up' required around the cake edge for the SHARP TOP EDGER to work effectively

• Roll a 'sausage' of marzipan and place around the top edge of the cake, smooth it down using a broad bladed knife (preferable plastic - although a palette knife will do), until it is level with the cake top.
• Cover your cake with marzipan/almond paste - all in one piece, use the SIDE EDGER and SUPER SMOOTHER over the surface, trim away excess.
• Hold the SIDE EDGER firmly against the side of the cake, and with the SUPER SMOOTHER on the top of the cake, apply gentle pressure while sliding the back flat edge of the SUPER SMOOTHER (specially designed for this job), to meet the SIDE EDGER, this will nip the paste to the edges creating a 'build-up' for the SHARP TOP EDGER to work efficiently. (see tips)
• Use the SHARP TOP EDGER to tidy and sharpen up the finish.
• Cover with sugarpaste and repeat from step 3. Try to work fairly quickly at this stage to avoid the sugarpaste drying out before the job is complete.
• Finish by using the SIDE EDGER around the sides, and the SUPER SMOOTHER gently over the top of the cake.