Straight-edged smoother: 106mm x 95mm
Rounded smoother: 106mm x 95mm
Use the Bellissimo Flexi Smoothers on freshly-covered cakes while the sugarpaste is still soft. For a round cake, hold the smoother with the curved edge on the top of the cake and hold the straight smoother against the side of the cake. Apply light pressure and gently run the two smoothers together around the top edge of the cake. You will notice a crisp edge starting to appear. Repeat as necessary until you are happy with the results. For a square cake, use the straight edges of each smoother to achieve a sharp edge.
Make a ganache using one part whipping cream and two parts dark chocolate. Allow to cool to room temperature.
Layer and fill the cake with the ganache then secure the cake onto a thin cake board.
Coat the top of the cake with ganache then coat the sides, ensuring you achieve straight sides and a crisp top edge. Allow to harden overnight.
Brush the ganache very lightly with cooled, boiled water and apply a 4mm layer of sugarpaste to the cake. Use regular smoothers to smooth the sugarpaste. Use the Bellissimo Flexi Smoothers straight away following the instructions above.
Cover a cake as you would in preparation for royal icing to create a sharp top edge (i.e. top and sides separately) and leave to dry for 24 hours.
Brush with clear spirit and apply a 4mm layer of sugarpaste to the cake. Use regular smoothers to smooth the icing then follow the instructions for using the Bellissimo Flexi Smoothers above.
Straight-edged smoother: 106mm x 78mm
Rounded smoother: 106mm x 78mm
Made from FDA approved food contact material. Please note these smoothers are not dishwaher safe.
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