dont panic parker!! Heres some tips for next time, for putting on your icing...
-First..level your cake, if it is domed, cut it level, then turn upside down so the bottom is now the top - hey presto, nice flat level top.
-Dont panic too much if it is still a little wonky, cut the cake in half so you can fill with buttercream. If one side seems a bit more lopsided, use your buttercream in the middle to try to level up a bit. dont worry though , once it is covered and decorated it wont matter if you a bit wonky. Place on cake board or serving plate
-Next put butter cream over entire cake, top and sides - thin layer. Comeoveneer on here suggested to put in the fridge over night at this point to let it all settle, and it was a fab tip, it really makes covering easier.
- when you are ready to cover, spread another thin layer of buttercream on the entire cake.
- roll out your sugarpaste, use lots of icing sugar to make sure it doesnt stick to work surface, make sure it is going to be big enough by using a piece of string to measure the cake side to the top and down the other side. Make sure the rolled out sugarpaste is not to thin, it will crack and break whe nyou put it on, its easier to cover with thicker paste. Avoid kneeding the sugar paste too much when you get it ready to roll out, it will make it more susceptible to cracks when you put it on.
- when your sugarpaste is rolled to correct size, either flip it over your rolling pin, or slide your hands underneath.
- carefully place over your cake, lower it down, repostioning as you go to make sure you get it in roughly the right place.
- once on, smooth the top and work from the top down the sides, if you get pleats, hook your finger under the bottom edge, pull gently away from cake and smooth down to smooth out the pleat withthe other hand. smooth round the edges to get rid of all bumps and pleats.
- If the icing breaks, dont panic, use cut out shapes to cover these up later!
- if icing doesnt quite reach the bottom edge ofthe cake, dont worry, push down to stretch it into place (if your icing is thick enough, there is a bit of room for manouver).
- Now get a sharp knife, cut away excess icing round the bottom edge of the cake, careful not to cut it too short, keep checking that you are cutting in the right place as it is easy to veer off course. Keep a damp cloth to hand and periodically wipe any build up off your knife, to stop it dragging on the icing.
- to get a smooth finish, use a cake smoother or the heels of your hands, and smooth in small circles, keep smoothing and it will go flat eventually!
- If you get air bubbles, use a dressmaking pin or needle to prick the bubble, use fingers to squash the air out gently and then smooth over the hole with your finger or a rolled up piece of icing.
- now leave to rest over night, so when you come to decorate, the icing isnt to soft and dentable, otherwise youll lean on it or keep denting it, which is annoying!!!
This really gets easier the more you do it, i was awful at it the first few times, but found by gleaning info from books and helpful people on here, i got some good tips to help with the tricky bits!!
Lucysmam's link is great, its really helpful to see things being demonstrated! I dunno about my being more experienced, i feel like i muddle through a lot and am just learning myself, so its always great to share tips
ANYWAY, give it a go, go on! Hope the above helps!!