A cake turntable transforms the way you decorate. Without one, getting smooth sides on a buttercream cake is nearly impossible — your hand moves, your eyes can't stay level, and the result is lumpy and uneven. With one, the cake rotates while your hand stays still, and the finish looks professionally done.
What You Need
- A turntable (aluminium ball-bearing turntables spin more smoothly than plastic ones)
- A straight palette knife or icing spatula (12-inch works best for most cakes)
- A bench scraper or icing comb
- Your frosted, crumb-coated cake on a cake board
Step 1: Set Up Your Station
Place your turntable on a stable, flat surface. Position your cake on a cake board that's the same diameter or slightly smaller than the cake — this lets you reach the sides easily without the board getting in the way. A non-slip turntable or a damp cloth underneath prevents wobbling.
Step 2: Apply a Crumb Coat First
Before doing your final coat, always apply a thin crumb coat — a thin layer of buttercream that seals in any loose crumbs. Refrigerate the cake for 15–20 minutes to set it before applying the final layer. Skipping this step is the most common reason for a streaky, crumb-filled finish.
Step 3: Load the Top with Buttercream
Spoon a generous amount of buttercream on top of the cake — more than you think you need. Use your palette knife to spread it outward toward the edges. Don't worry about perfection at this stage; you're getting the frosting in position so it can be smoothed in the next step.
Step 4: The Spin-and-Hold Technique for Sides
This is the key move. Hold your bench scraper against the side of the cake at a slight inward angle (about 5–10 degrees), then use your other hand to spin the turntable in one steady direction. Keep your scraper hand completely still — let the spin do the work. After one full revolution, lift the scraper cleanly off without dragging it sideways. The result should be noticeably smoother than before. Repeat 2–3 times, removing excess buttercream from the scraper between passes.
Step 5: Smooth the Top
Hold your palette knife flat and at a slight downward angle over the top of the cake. Spin the turntable again while holding the knife still. Any ridge from the sides will drag inward and fill the surface. Repeat 2–3 times for a flat, clean top.
Step 6: Chill Before Final Details
After your main coat is done, refrigerate the cake for 20–30 minutes. A cold, firm cake is much easier to pipe borders on or apply final decorations to. Warm buttercream smears and loses its definition quickly when touched.
Common Mistakes to Avoid
- Moving your scraper hand: If you move instead of spinning the turntable, you'll get waves instead of smooth sides. The scraper must stay absolutely still.
- Using too little buttercream: Apply more than you think you need. You'll scrape off the excess — but if there's not enough, you'll scrape down to the crumb coat.
- Frosting a warm cake: Always let cakes cool completely before frosting. A warm cake melts buttercream and creates a sliding mess.
- Using a plastic turntable for large or heavy cakes: For 10-inch cakes and above, or for heavy fondant-covered cakes, an aluminium ball-bearing turntable is worth the investment — plastic turntables wobble under weight and create uneven pressure.
BakesEasy stocks both plastic and aluminium cake turntables, available with COD delivery across Pakistan. An aluminium turntable is a one-time purchase that will last years of regular baking.