What you’ll need
Fondant Smoother (optional)
Partially mix food color into buttercream. Spread icing onto a parchment paper cut to fit your cake.
When parchment is fully covered, use scraper to smooth out the top evenly (prevents a lumpy finish)!
Wrap strip of icing around your cake. Press it on well with hands or fondant smoother! Freeze 10min.
Peel off parchment paper! My paper was just short (oops!). I filled in the gap with extra icing!
While cake is still cold, run sharp knife under hot water and trim off the excess for a sharp edge!
Give it a try! Thanks for watching!