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Sharp edges when using fondant

post #1 of 7
Thread Starter 
Hi All! I have covered many cakes using fondant but I'm still not able to get a sharp edge. For some reason they always come out rounded. Am I using to much buttercream? Is the buttercream not stiff enough? I don't know what I am doing wrong and I have a wedding cake coming up and she wants square tiers. Any advice is greatly appreciated!
post #2 of 7
How rounded? A tiny bit of rounding is a trademark of fondant. Try covering a chilled cake if you want it more squared.
post #3 of 7
The squarer the edges before covering, the squarer your fondant corners will be. Another great idea is to use two fondant smoothers at the same time one on each side of the same corner to force the fondant to a crisp point.
post #4 of 7
Try ganache as an undercoat instead of buttercream
post #5 of 7
Thread Starter 
Thanks for the tips! I always cover my cake chilled but I'll try some of your recommendations. icon_biggrin.gif
post #6 of 7
I used Sharon Zambito's video, she also recomended ganache under the fondant,it works great.
post #7 of 7
this is a tute for sharp edges on fondant cakes it is a 3 part series - HTH

http://www.youtube.com/watch?v=qFtm8q4m4Bk&feature=relmfu

Shan icon_smile.gif
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