I see SO many cakes here that the fondant work is perfect. How does everyone get those crisp, clean edges on fondant cakes?

And good resources?

Not that I'm an expert, but I have done some reading, and I remember a couple of key things...make sure the corners are as sharp as they can be in your buttercream first, then use two fondant smoothers together (one on top and one on the side) to get the corners sharper. Hope you get some more experienced answers as well!

I use ganache under my fondant, which sets hard so I can get perfect corners using ganache first then a thin layer of fondant after helps me get nicer corners and edges =)

Do a search for a forum thread titled (something like) 'never using buttercream under fondant again'

there you will find pages of info on using ganache under fondant to get super sharp edges and corners.

Sugarandslice,How long will ganache last under fondant and on a fruit cake?.I start making my cakes a month before the event(depending on size) and have only used almond paste,would like to try ganache but a bit afraid it may go off.

Hi Luathala, I've never tried ganache on a fruit cake; I use marzipan on mine too. I think Franjmc on the PC forum knows about using ganache so you could get in touch with her.
(BTW, I'm emcm51 on the PC forums)

I wouldn't use ganache under fruitcake as it's chocolate. I think the flavour combination would be very strange.

Me too! Stick with Almond Paste (home-made) on fruitcake.

You can still achieve the crisp sharp corners - you cover the sides in a strip of almond paste and then cover the top in a separate piece.

Australian cake decoraters did this with every cake years ago.... BEFORE mudcakes took over

dear god please do not use ganache on a fruit cake lol! There really is no need to do seperate pieces of marzipan , i do one full sheet, and use two smoothers, one on the top, and one on the sides to get a nice crisp line, and then i do the same with my sugarpaste. your never going to get as crisp a line as you would if it was a sponge cake, but thats just the nature of the paste.

Nielsen4897, you asked for a good resource: an excellent instructional DVD on fondant application....including sharp, perfect corners!....is the DVD by Sugarshack: 'Flawless Fondant'. You can PM her here on this site, 'Sugarshack'.

hth!!

Acturally my corners are fine with the almond paste,just wondering if was at all possible to ganache for a change,but taste wise,yuk, didn't think of that.I only make fruit cakes for decorating.Which reminds me our local show entries close tomorrow.must get form filled out.

For sharper fondant on fruit cakes, I do the upside down technique but I use fondant instead of marzipan as no-one I've ever baked for has wanted it That might be a regional thing.

Lauthala - which is your local show?

Sugar and Slice - has anyone reviewed the Royal Easter Show cakes on the PC forum yet?

in the uk we use both marzipan and sugar paste, i also turn my cakes upside down which does help with getting a nice edge

Evoir, there's a thread on the PC forums about the Show with links to a load of photos of the entries.
Here's the link:
http://www.planetcaketeaparty.com.au/forum-view.php?id=541

I am no fondant expert by any means, but I make Rhonda's MMF and have had great results with it staying in place while you shape the edges with your fondant smoothers. I had used other fondants and they would sag and droop, forcing me to check and recheck, shape and reshape until it dried.

http://www.flickr.com/photos/creativecakesbyjulie/4488737657/in/set-72157623765828778/

Evoir,Gympie Show.in May,but closing day today for entries,first time for 20 years I'll be putting in a dec.cake,(I mainly do baking)they usually have a great entries,especially the high school kids,helps they have a proper cake dec.teacher, the kids(big kids) do all the local shows,which is great to see.

Evoir, how do you upside down fondant? Can you explain more???

Niliquely - I haven't used the technique personally but once saw a video of a British cake decorator doing it. You roll out the fondant and place the level cake top upside down onto the fondant and cut 3/4cm around the edge, then apply fondant around the sides. Place a cake board onto the bottom of the cake (which is facing up at this point) and flip the cake right side up. Then use a smoothing tool to create a fine edge along top. Most of this woman's cakes had a thin tiny line of piping around the top edge to hide the join.

While I've used this for an undercoat of marzipan on two occasions I haven't tried it using fondant.

I just completed a planet cake course on the weekend and they use ganache under their fruit cakes still to get the sharp edges. They use almond ice first then ganache on top then the fondant. I thought it was odd but thats how they do it.

cags, that is just odd! (Thanks for adding that info to the conversation!)

But then again...I have eaten those mini 'plum puddings' (which are like mini cupcakes of fruit cake mixture) that have white choc as the icing (plus a fondant holly leaf and berry on top)...and those tasted really good!

The almond paste seals the fruit cake and prevents chemical reactions with the icing. You can't use corn flour to roll your fondant etc. So it sounds like PC are using chocolate purely for the sharper edging.

I just did a cake where I put fondant on top of ganache, only because I didn't like the way it looked. I did not end up with crisp corners. My ganache stays soft for days....

I think PC use white choc ganache.

cloetzu, youhave to put a layer of syrup on top of the set ganache so the fondant will stick to it.

There is still alot of work involved in getting the sharp edges they dont just magically appear after you put the fondant on top. You have to use two smoothers to get the sharp edges.

glow0369, you have to use the right chocolate to cream ratio to get hard ganache and also use the right type of cream, not sure what it is off the top of my head.

I think its just 35% fat, normal pure pouring cream that is generally recommended.

However, I use thickened cream if I don't have any pure cream and it works fine! As you said, it is the RATIO of cream to chocolate that matters most. Let it set overnight, then it spreads well and sets firmly.

I just found these videos in youtube. The have helped me so I hope they do the same with someone else.

How to apply fondant on a sheet cake and get sharp corners, http://www.youtube.com/watch?v=nbU5O1YRjBI&playnext_from=TL&videos=4wW_2fVUg0w

How to apply fondant on a round cake http://www.youtube.com/watch?v=iykrcxzW6os&feature=channel

Just copy and paste. Hope you like'em