DESSERTS
As with the fi lling, the frosting along the edges where
the cake and slice were cut will need to appear cut. To
achieve this look, when you frost the cake and slice, let
the frosting overlap and extend beyond the cut edges just
a little. Make sure the depth of the frosting along these
edges is even and is the thickness you desire. Th e tech-
niques used for cutting an edge on the frosting and fi lling
are basically the same. First dip the knife or spatula blade
into a cup of warm tap water. Th e water is used to warm
the blade so a clean cut will be made in the frosting. Tap
the knife or spatula on the cup to shake away any excess
water and immediately cut the frosting in a straight, even
line that is aligned evenly with the edge of the cut cake.
With your other hand, if necessary, catch the frosting as
it falls away from the cake to prevent it from touching
the cake surface.Supplies used to complete this shot:● Zak Designs medium 3-quart Gemini Bowl
● Hamilton Beach hand mixer
● Anchor Hocking Th ree-Way Pour 2-cup measuring
cup
● Two prepackaged lemon cake mixes (and ingredients
called for on the package)
● Four tablespoons of mayonnaise; 3 lemons for zest
garnish
● OXO Good Grips zester and spoon spatula
● Henckels Twin Star II paring knife
● Two Wilton Performance Pans, 8-inch round, 2 inches
deep, Bake Easy spray and parchment paper, Com-
fort Grip 13-inch angled spatula, and 9-inch angled
spatula
● Wilton pastry coupler set and pastry tip on a Wilton
disposable pastry bag
● STRETCH-TITE plastic food wrap
● EMS style 24 bent-tip tweezers
● Copy paper
● Cardboard
● Offi ce scissorsTRICKS OF THE TRADE Once you determine that the fi lling
and frosting applications are hero quality, run a knife that has been
dipped into warm water between the frosting and the parchment
paper strips covering the hero plate. The paper strips can be gently
pulled away from the cake and frosting without disturbing the
frosting.Arrange garnishes and make fi nal adjustments to the set
and lighting.