If you want a single layer of cake to be frosted neatly, it's going to be a tough unless you're a pro at it. Every stroke must be gentle; otherwise, the frosting will build up at the edge of the knife as you glide across the surface of the frosting.
Or you can just use fondant to cover the cake.
Every wondered how delicate pieces of chocolate art was on your cake? Tempered chocolate/melted chocolate re-solidifies at cold temperatures so even dripping chocolate onto a block of ice would work.
Scrambled eggs? Literally scramble the eggs in a bowl before hitting the heat. Forks are good with beating the egg.
Have you ever microwave-d food that came out dry and burnt from microwaving it? Wet a sheet of paper towel and place it over the bowl in the microwave to keep moisture in.
xx jasmine
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