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How can I get sharp edges in round and square cakes?

post #1 of 9
6/26/12 at 11:33am
Thread Starter 
I can't never get the sharp edges in my fondant cakes no matter how I try, they look round. I have the round and straight edgers but it still can't get the sharp edges like in some of the cakes I see in the galleries.

I am wondering if maybe I need to roll the fondant real thick? can anyone give me some tips or is there a tutorial about sharp edges somewhere?

Thanks for your response,

Lomikesa
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post #2 of 9
6/26/12 at 12:26pm
Do you have troubles making a sharp edge in your underlying frosting/ buttercream? What do you use? Or just in the fondant?
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post #3 of 9
6/26/12 at 12:38pm
I've seen that many decorators using ganache under the fondant achieve the sharp edge look. Sometimes buttercream can get a little too soft under fondant and ganache is firmer and more stable.
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post #4 of 9
6/26/12 at 3:01pm
Thread Starter 
Quote:
Originally Posted by hieperdepiep

Do you have troubles making a sharp edge in your underlying frosting/ buttercream? What do you use? Or just in the fondant?



I use butter cream, but I don't try too hard to make sharp edges since I am covering with fondant.

Lomikesa
Always forgive your enemies - nothing annoys them so much.
Oscar Wilde
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Always forgive your enemies - nothing annoys them so much.
Oscar Wilde
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post #5 of 9
6/26/12 at 3:23pm
Quote:
Originally Posted by lomikesa

Quote:
Originally Posted by hieperdepiep

Do you have troubles making a sharp edge in your underlying frosting/ buttercream? What do you use? Or just in the fondant?



I use butter cream, but I don't try too hard to make sharp edges since I am covering with fondant.

Lomikesa

The fondant really takes the shape of the cake underneath. If you can get sharper buttercream edges your fondant will have sharp edges too- at least this is my experience.

I've never tried using ganache, but that sounds like it might work really well too

But yes, with my experience it's the way the cake is frosted underneath that gives it the edges once the fondant is on
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post #6 of 9
6/26/12 at 3:35pm
Hello, Sharon Zambito explains on 1 of her DVDs how to get sharper edges using your 2 fondant smoothers. I think the DVD is Flawless Fondant and I would highly recommend all her DVDs.
If I recall correctly you very gently have 1 smoother on the side, up at the top edge, and the other smoother gently pressing that way. See if you can find anything on perfecting this on You Tube. What about your pans? Do they have curved edges? Hope I 've helped some. Joni
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post #7 of 9
6/26/12 at 9:13pm
Thread Starter 
Quote:
Originally Posted by Joni1962

Hello, Sharon Zambito explains on 1 of her DVDs how to get sharper edges using your 2 fondant smoothers. I think the DVD is Flawless Fondant and I would highly recommend all her DVDs.
If I recall correctly you very gently have 1 smoother on the side, up at the top edge, and the other smoother gently pressing that way. See if you can find anything on perfecting this on You Tube. What about your pans? Do they have curved edges? Hope I 've helped some. Joni



Thank you Joni,

I did buy one Sharon's first DVD "The Art of perfecting buttercream", and it was very helpfull. I think I will look into getting the flowless fondant one.

Thank you and thanks to the rest who responded to my question.

Lomikesa
Always forgive your enemies - nothing annoys them so much.
Oscar Wilde
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Always forgive your enemies - nothing annoys them so much.
Oscar Wilde
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post #8 of 9
6/26/12 at 9:42pm
If you don't have a sharp edge in your buttercream, you won't have a sharp edge on your fondant.

I highly recommend using either gananche or a meringue buttercream and using the upside down icing method. It's the only way I can get super sharp edges.
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post #9 of 9
6/26/12 at 10:04pm
Thread Starter 
I found a great link that teaches you how to get sharp edges with ganache, if anybody is interested it called:
Inspired by Michelle. com. au
Always forgive your enemies - nothing annoys them so much.
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Always forgive your enemies - nothing annoys them so much.
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