Cake Central › Cake Forums › Cake Talk › How Do I? › Perfect fondant edges
New Posts  All Forums:Forum Nav:

Perfect fondant edges

post #1 of 23
Thread Starter 

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?

post #2 of 23

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

Creating works of art every chance I get! And yes, I am licensed, permitted, inspected and insured! Check out my website!

 

www.letmecallyousweetart.com

Reply

Creating works of art every chance I get! And yes, I am licensed, permitted, inspected and insured! Check out my website!

 

www.letmecallyousweetart.com

Reply
post #3 of 23

^^^Yep.

 

You can also get a more crisp edge covering your cake in ganache first and refrigerating.

 

Also, please consider that some of what you see may be cake dummies, which have very crisp edges.

post #4 of 23

I made some cakes that have that sharp edge before...in buttercream and ganache. I found a tutorial on youtube and I also took a craftsy class...here's a picture...I'll try to find that tutorial for you :)

*

post #5 of 23

Use two fondant smoothers, one on the side and one on the top. Work the side smoother up and top smoother toward the side smoother, bring them together, working all around the top edges. Is that clear?

post #6 of 23
post #7 of 23
Thread Starter 

Oh my gosh these answers are so amazing! I am self taught and really appreciate the help of people who are very clearly experts :-)

post #8 of 23

Also make sure your pans are straight. I read somewhere to Not use wilton's pans and to use "magic" pans.  It suppose to make a huge difference.

post #9 of 23

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

post #10 of 23

Thanks for this link, but I can't get it to go... all I get is the :55 second intro...  the links to the various segments are not active to click on... I registered...

post #11 of 23
Click the little pink box FREE, next to Linda's listing, not the actual video there, it's only a clip...
Then click LAUNCH...
 
From there, you'll be taken to the lessons....click "Layering & Filling" on the left-hand side, to start the first lesson...
Continue down, one after another.
 
 
You have to be logged in, of course...and if you ever want to re-watch it,  just click "My Courses", it'll be right there for you.
post #12 of 23
Mimi,
Missing you on flickr.

Radhika
post #13 of 23
Flour pots- I hate to hijack this post but I heard you have a tutorial on making a football helmet cake. I have one coming up next week that I'm starting on and I can't find the post with your tutorial anywhere.

Do you mind sharing it with me? I'd greatly appreciate it. Thank you.
post #14 of 23
Hi Radhika...
I really have to pop back in there, it's been too long!
 
 
 
Whenever that tutorial is brought up now, I always feel like I need to mention that I made that helmet ages ago and I would NOT make the mask the same way today...it's a very simple one, so now I would try to make it look closer to an actual mask, and you should too LOL!
 
...and using the Wilton sports ball pan was fine for the size helmet I made, but when I made a larger one after that, using their soccer ball pan, I didn't like the result, so I had always planned, if I made another one, to use a stack of rounds and just carve the shape that way.
Well recently I ordered the DVD by Lauren Kitchens, where she makes the best looking (life-size) helmet starting from five 12" rounds...that IS the only way I would consider doing it now.
She's incredible...I've watched the carving section about 5 times already!

It's probably too late for you to get it, but maybe for the future: https://www.fancycakesbylauren.com/dvds.html
post #15 of 23
Flour pots!!! Thank you. I might be able to get it if I act fast. Question- does Lauren make the face mask? I actually bought one that is a youth size that looks good. And after all the carving is done on the 12 inche cakes how big is the cake? This is for a small party but I didn't want to fiddle trying to make a small mask out of gum paste and get the dimensions wrong.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: How Do I?
Cake Central › Cake Forums › Cake Talk › How Do I? › Perfect fondant edges