Those lob-sided strips are meant to be frills and the side of the cake isn’t meant to be lumpy, I swear! I think the top surface is probably the best bit as I got a near smooth consistency there, so let’s just say that part is promising. If you read my last post, you'll already know my reason for attempting!
My hat goes off to the real cake makers and decorators out there who decorate cake every day! Just rolling that icing out without it sticking to your work-top is a challenge in itself! And then getting it over the cake so not only does it not tear but falls in the right place? – Don’t get me started!
Anyway, I cannot leave without showing you which stuff I chose to do the [bad] job… Renshaw Ready-to-Roll Icing was easy enough to use. Just a shame I have No skillZ in using the stuff! Yet.