Hi im fairly new to cake decorating i have now been doing this for about 8 months and am trying to learn as much as possible. Anyhow i have a wedding cake this weekend fairly easy square 3 tier stacked but my question is how to make sure that my square corners dont droop after i put fondant on and yes i use mmf i have seen pics that arent drooped and some that are. i am just trying to cover my basics im thinking that the drooped corners could be perhaps a leveling problem.....any feedback would be very much appreciated ty!!
wedding cake any advice would help ty!
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I don't know if you've used ganache before, but it is perfect under fondant and will give you really nice and sharp edges. If you're using buttercream, here's an old tutorial to get you started.You'll want to ice it and get it neat and sharp before putting on the fondant.
Once it's iced as smoothly and crisp as possible, then you can cover it in fondant.
My last tip of advice is that you want to use pans that give you a perfect square edge. Some pans have a slight curve to the edges. You can still ice them and cover them with fondant and with skill get the edges crisp, but I find that starting with sharp edges is a huge key. I love Magic Line pans for this reason!
Edited by therealmrsriley - 8/12/13 at 9:51am