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How do you get "clean" looking fondant?

post #1 of 32
9/29/09 at 7:05am
Thread Starter 
I was wondering if anyone could offer any tips on getting their fondant clean & sharp looking? I don't think my fondant is bad, but I would like to perfect my fondant work & get my clean lines & work. I realize it would come with more practice and I know a sharp, solid, & stable cake helps a ton. Ive switched from buttercream as a base to ganache & I've seen a huge improvement, but any other tips would be awesome!

Thanks in advanced!
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post #2 of 32
9/29/09 at 7:09am
I am very new at this and I see you said you switched from buttercream to ganach as a base. Do you mean for the crumb coat, do you mean for the filling. I have done a few and have had limited success. I can always see the filling lines on the side through the fondant (like a bump around the cake). Any advice you have would be appreciated.
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post #3 of 32
9/29/09 at 7:13am
when you say "clean", do you mean no p.sugar splotches from when you roll it out, or clean as in super smooth with sharp edges/corners?
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Cake Cutting Guide: http://cateritsimple.blogspot.com/search/label/cake%20comb
http://www.flickr.com/photos/55969028@N00/
www.cateritsimple.blogspot.com
http://debiswritingcollection.blogspot.com/
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post #4 of 32
9/29/09 at 7:26am
Thread Starter 
Barb, I meant ganache as a crumb coat. I dont' get bulges with it once its set and I get sharper corners.

Indydebi, I mean all those things you said. I think I could get my corners sharper. But in general, I look at your cakes & other professional cakes & the fondant work just looks so professional. I guess I'm having a hard time describing what I'm looking for. icon_confused.gif
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post #5 of 32
9/29/09 at 7:35am
well, I'm the fondant newbie around here but I'll share what I've encountered.

Cornstarch comes off of fondant easier than p.sugar. With either of them, I use a clean kitchen towel to wipe down the fondant when I'm done rolling it. I do the wipe-down before I put it on the cake.

I think getting mine smooth looking is more luck than skill! icon_eek.gif I'll step back and let the real fondant experts share their die-hard tips and tricks! thumbs_up.gif
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http://debiswritingcollection.blogspot.com/
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Cake Cutting Guide: http://cateritsimple.blogspot.com/search/label/cake%20comb
http://www.flickr.com/photos/55969028@N00/
www.cateritsimple.blogspot.com
http://debiswritingcollection.blogspot.com/
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post #6 of 32
9/29/09 at 7:40am
I"d like to know too - I can't get sharp edges! icon_sad.gif
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post #7 of 32
9/29/09 at 7:59am
One tip I heard recently was to take a piece of fondant the same color as what your cake is covered in and use it to gently "polish" the surface of the fondant. It gives it a nice sheen and helps remove the residual powdered sugar or cornstarch. As far as sharp edges, it helps me to freeze the cake for about 10 minutes before covering it with fondant. I learned this from Sugarshack's DVD. Then use your smoothers to manipulate the edges and get them more crisp and clean. I'm still working on perfecting this as well!
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post #8 of 32
9/29/09 at 8:11am
Quote:
Originally Posted by jardot22

One tip I heard recently was to take a piece of fondant the same color as what your cake is covered in and use it to gently "polish" the surface of the fondant. It gives it a nice sheen and helps remove the residual powdered sugar or cornstarch. As far as sharp edges, it helps me to freeze the cake for about 10 minutes before covering it with fondant. I learned this from Sugarshack's DVD. Then use your smoothers to manipulate the edges and get them more crisp and clean. I'm still working on perfecting this as well!



Boy, I've gotta get that Sugarshack DVD. My last two batches were not as smooth as I would have liked but, luckily the texture helped with the overall look of what I needed-comforter for one cake and leather purse for another.
I read somewhere that sifting the PS helps with texture.
If you really put a small value upon yourself, rest assured that the world will not raise your price.
(Anonymous.)
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If you really put a small value upon yourself, rest assured that the world will not raise your price.
(Anonymous.)
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post #9 of 32
9/29/09 at 11:57am
Thread Starter 
Thanks everyone! I will definitely try all those tips & it looks like I need to get that DVD! I have the buttercream one & I love it!
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post #10 of 32
9/29/09 at 12:22pm
the sharpness on any cake will also depend on the cake pans you are using. I asked this question I believe last year and was told that Wilton pans are actually curved on the edges instead of straight. I have been told to get the Magic pans if I want to have that straight sharp edge on my cakes. So that might solve your edges issue.

On the Sugarshack DVDs - you most definitely need to get all of her DVDs. They have made a HUGE difference in the overall outlook on my cakes. You will definitely benefit from them.
Kristin
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Kristin
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post #11 of 32
9/29/09 at 12:44pm
One thing that I only changed recently was using a crusting buttercream and allowing it to crust before putting the fondant on. I have to spray it with a mist of water to get the fondant to stick - but it sits so much cleaner/smooth/crisp than when I put the fondant on right away. I guess its the same idea as freezing the cake.

I am sure many people already knew this, but it literally took me 2 years to change my ways...and it happened purely by accident! Its just one small thing that made a big change for me.
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post #12 of 32
9/30/09 at 12:34am
The number one rule for me is to start with a smooth and nice base.
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BLOG: www.artandappetite.com

FACEBOOK: http://www.facebook.com/artandappetitewebsite

THOUSANDS OF TUTORIALS: http://www.artandappetite.com/tutorials/
HOW TO MAKE GANACHE: http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/
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post #13 of 32
9/30/09 at 2:19am
Starting with a super-smooth, stable base is essential.

Get two smoothers, put one on top and one on the side of the cake and smooth at the same time. Have a look at this vid on youtube: http://www.youtube.com/watch?v=We26gwKS_tw

The big Planet Cake secret is they use a piece of acetate plastic to polish their fondant. The type of plastic used for overhead projections. I cut one to about the size of my hand and it gives your fondant such a beautiful finish when you polish it gently. It smooths out a lot of little flaws and is the best thing when you've had to pierce an air bubble with a pin; smooths it right out.
I wouldn't do anything with fondant without my acetate smoother.

HTH
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Beautiful cakes are made with eggs not egos

My website: www.sugarandslicecakes.com
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post #14 of 32
9/30/09 at 5:25am
Thread Starter 
Thanks everyone!

I have been using the wilton pans!! And I never noticed the corners were curved! Thanks, mommakristin!!

emcm51, I will have to try the acetate plastic! Do you know if it's possible to do it after fondant has dried? I have some dummies I'm doing for a state fair competition that I haven't decorated yet, only fondant, and I thought I might try it.
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post #15 of 32
9/30/09 at 2:42pm
meri1028, I don't know about polishing after it's dried, but I guess it's worth a try. I've always done it as soon as I've put the fondant on the cake. I use my smoothers first then polish with the acetate.
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Beautiful cakes are made with eggs not egos

My website: www.sugarandslicecakes.com
My Facebook page: http://www.facebook.com/?ref=logo#/pages/Sugar-and-Slice-Cakes/153424644414?ref=nf
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Beautiful cakes are made with eggs not egos

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