How to make crisp edges using fondant?? - Page 2

Originally Posted by mcaulir

OP - there is no 'correct' method to ice a cake. If you asked 100 members here how they do it, you'd get 100 different answers.

Originally Posted by zespri




I wasn't saying your method isn't fast for you, obviously it is. Your method is the first one I used when I was starting out, and it's fine. I still do it if I'm not worried about perfect edges.

I was just amused that you felt it was the only valid method, that all others were a waste of time. Each method brings it's own pro's and con's. Using the upside down method (not sure what you mean about templates, unless you mean Sharon Zambito's method?) is actually faster for me. You smear icing on top, so do I. Then I flip upside down (takes make 30 seconds max). You smear icing on the side, so do I. It's really not a huge difference in time actually applying the icing. the time saving comes in getting it looking neat and even. You can do it quick as a wink without even thinking when the cake is upside down with cake boards to guide you.

Neatness isn't important all the time, so in those cases you can skip the steps you want to, and only do the bits that suit you.

Just keep an open mind

Originally Posted by howsweet

Are you saying Buddy Valastro's cake in the video I posted above wasn't neat and even?

Originally Posted by howsweet


OP, while I'm sure you would get a hundred answers, a whole bunch of them would be less than helpful.

I watched the upside down method video posted above and I would have been finished icing the whole cake by the time she got out her level. There are a lot of non professionals who come up with creative ways to achieve an end goal. But why spend double and triple the time doing it the hard way?

All that's needed for sharp edges is thin enough fondant and refrigerating the cake.

Originally Posted by FromScratchSF

I sincerely hate to disagree with my Aussie pals (or anyone else over this), but there is a "correct" way to ice a cake. It's taught in every pastry school and practiced in every professional bakery anywhere. It's how Buddy demonstrates with buttercream and how Michelle gets ganache on her cake in her ganaching video. It takes practice and tools that not everyone has (turntables, angled spatulas etc).

That doesn't mean other ways of icing a cake is the "wrong" way, but it is not the classically taught, textbook way of icing a cake. So if the only way you can get icing on your cake or you don't have 100 cakes to practice on so you need to turn it upside down or whatever, then more power to you!

No need to feel disparaged if you don't ice your cakes "correctly", I can't make a textbook rose with 1-3-5-7 petals on a flower nail. I am happy to get any buttercream to resemble a rose and I have to pipe it on a stick. If someone pointed out that it was not a "correct" buttercream rose I would 100% agree - it's not. But it looks like a rose and that's good enough for me

Now, I say this as someone that is a big looser and can't work AT ALL with American crusting buttercream. I tried, it was a disaster and couldn't get it smooth either. Was damn funny how frustrated I got (you know, hindsight, because at the time I was ready to chuck the whole cake). I can only work with meringue buttercream and I think it's easy to smooth, level and get crisp corners!