So I see many cakes on Pinterest and such that are fondant covered and have perfect edges. Every time I cover a cake in fondant the top edges are slightly rounded. I really want to make them flat on top and then have like a 90 degree angle going down the sides. Any ideas on how to make this happen?
Perfect fondant edges
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It is possible to do if cakes this way if one, you do not have very much buttercream underneath the fondant, and two, your cake is chilled enough to harden what buttercream there is there so that when you are smoothing you do not round the edges, three, your fondant is rolled fairly thin, and four, you are careful in smoothing and use two smoothers to make sure to keep the edges.
I have had success with the above steps enabling me in getting good edges when that was an important factor for my customer. Most of the time though, my customers are more concerned with their being enough buttercream on the cake in case the guest eating it does not like fondant. Therefore, most of the time I maintain the gentle rounded edge and keep the 1/4" thick buttercream. HTH
There's a FREE (hour & a half) class taught by Linda Harden where she ganaches and decorates a round cake...
The design/decorating is basic, but everything she does leading up to it, is a must-see.
She creates a sharp edge and it's awesome...she uses 2 smoothers as mentioned above, but teaches the correct placement of your hands, etc.
Register (for free) to gain access: http://tv.cakemasters.com/pages/course/portal.aspx?courseid=12
It's probably too late for you to get it, but maybe for the future: https://www.fancycakesbylauren.com/dvds.html