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Smooth Fondant

post #1 of 9
Thread Starter 
Hi,

I am wondering what is the best way to get smooth sharp edges on my cakes when using fondant.
I have two smoothers that I use but I just can´t seem to get really sharp edges. I see loads of cakes with very smooth fondant and I just don´t seem to be able to get the same great results.

I am not sure if it is that I am putting too much buttercream on underneath or if I am just not carving my cakes well.

Does anyone have any good easy tips to get smooth fondant covered cakes?

Thanks!!!
post #2 of 9
Could try this method: http://www.youtube.com/user/InspiredByMichelle
post #3 of 9
Oooohhh...I am dying to try InspiredbyMichelle's method! I would love to know how it works out for you if you do.
post #4 of 9
Use ganache! Or Meringue Buttercreams work as well, but I haven't managed that yet! Upside down method is what I use, so easy! Also get a sheet of 440 (or more) micron acetate and cut some smoothers out of it. That's how I took smooth edges to super sharp edges.

HTH
post #5 of 9
I had a difficult time with sharp corners too and then tried Michelle's method and it completely changed the look of my cake. I'm still trying to perfect this method but it will definitely step your cakes up a notch.
post #6 of 9
Thread Starter 
Thanks all!!!

I will give Michelle´s method a go and hopefully this will be the solution to my problem.

Thanks again!
post #7 of 9
The one thing I always loved about fondant cakes was the soft/rolled top edge.

I guess I'm out of step . . .
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #8 of 9
Quote:
Originally Posted by leah_s

The one thing I always loved about fondant cakes was the soft/rolled top edge.

I guess I'm out of step . . .



nah your not alone. I prefer the soft rolled top edges on my fondant as well. I think they look alot better IMO. For me the sharp edges are saved for buttercream or ganache icon_smile.gif

OP: If you are looking for sharp fondant edges michelle has some wonderful videos icon_smile.gif
post #9 of 9
Thread Starter 
HI!!

I gave Michelle´s techique a go and here was the outcome. While I did not get the sharp edges (I think it will take a bit more practicing) I did get a much smoother finish. I was very happy....thanks for recommending Michelle.
LL
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