Using your Sharp Top

Using your Sharp Top

Using your Sharp Top

Using your Sharp Top Edger can take a bit of practice, but once you get the hang of it, the effect it produces will be worth it.

The Side Edger used in conjunction with the Super Smoother will nip the paste to the edges of the cake in preparation for the Sharp Top Edger.


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. 


Use the Sharp Top Edger to tidy and sharpen up the finish.


Finish by using the Side Edger around the sides, and the Super Smoother gently over the top of the cake

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.