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Covering Square cake w/ Fondant.

post #1 of 9
Thread Starter 
I always have trouble with the sides of the cake. How do you make it so smooth? Please help I have a cake to make this week.
Thanks so much in advance
Life is short eat dessert first !
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Life is short eat dessert first !
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post #2 of 9
I start on the corners and work across the sides. I really haven't had a problem with square cakes.

Debbie
Hope your day is a piece of cake!
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Hope your day is a piece of cake!
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post #3 of 9
How nice you have not had problems with square cakes. Thanks.
post #4 of 9
Good Luck to you!
Hope your day is a piece of cake!
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Hope your day is a piece of cake!
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post #5 of 9
I have sooo many problems covering round cakes with fondant - but seem to do ok with square cakes - which seems to be totally opposite of what everyone else says! (Leave it to me to be bass-ackwards!) Anyway, what works best for me is to elevate everything. I have the cake on my turntable, I set the turntable on top of a Criscoe can (the can somewhat fits up inside the base of the turntable so it's pretty secure) and then the whole works goes on top of a pedastal cake plate. When I first apply the fondant, it hangs down past the turntable, and then I use my hands to smooth it as I turn the cake, slowly.
Then I use a pizza cutter to cut off the excess, a little bit at a time all the way around.
Like I said, I don't know why, but using this method has helped me cover square cakes pretty nicely. And, I just started making Marshmallow fondant about a month ago! I have been so excited with how well it works, looks, and tastes! (Will be loading some pictures in the next few days!)
post #6 of 9
Thanks so much for the helpful tips! Elevating it does make sense. I will be elevating next time I cover my cakes. icon_biggrin.gif
post #7 of 9
Thread Starter 
Thank you for your help and responses
Life is short eat dessert first !
Reply
Life is short eat dessert first !
Reply
post #8 of 9
i've also had great luck with fondant and square cakes... i've cut the corners off of my square cakes and it seems to smooth better.... i think i have one in my photos...

just keep pulling and smoothing..
post #9 of 9
I would definitely elevate the cake as well. It makes it SO much easier. I still can't belive I covered a cross cake with fondant with such success icon_smile.gif and there's a lot of corners on that thing! (it's in my photos.)

HTH!
Mirjana
"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
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"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
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