AI use acetate. It's a bit hit and miss though! Will be interested to see what people suggest.
Inspired By Michelle does a great series of You Tube videos showing you how to do this. In this case a picture is worth a thousand words, meaning you can read how to do it, but it is much easier to understand the technique when you see somebody as clever as Michelle doing it.
A
Original message sent by 810whitechoc
Inspired By Michelle does a great series of You Tube videos showing you how to do this. In this case a picture is worth a thousand words, meaning you can read how to do it, but it is much easier to understand the technique when you see somebody as clever as Michelle doing it.
Can't agree more with this!! I loved watching those tutorials and they helped me so much
I've tried using smoothers too, but it doesn't seem to work very well. It'd be great to know how others do it.
AThe key to getting straight, smooth edges with your fondant is to make sure that your buttercream (or ganache, or whatever you use under the fondant) has straight, smooth edges. And the key to that is making sure your cake does, too. It comes down to the foundation. :) To get the buttercream really smooth and straight-edged use a bench scraper held straight up against the side of the cake (vertically straight, but on about a 45 degree angle to the cake) and spin your turntable around in as close to one smooth motion all the way around as you can. Level the top using either you scraper or an offset spatula, making sure whatever tool you use is clean before each swipe across the cake. Now pop your cake in the fridge for about 15 minutes or so. You don't need the cake really cold, just cool enough that the buttercream firms up to support the fondant. Hope that all makes sense! :)
ACould you post a picture of a cake you are working on? It might be easier to help if we can see what you are dealing with. :)
There's a must-see FREE class taught by Linda Harden, which you can find here: http://tv.cakemasters.com/pages/course/portal.aspx?courseid=12
The actual design is pretty basic, but preparing the cake for fondant, including ganaching...and after, getting a sharp fondant edge at the top, is really amazing...I learned a lot.
She's a great teacher.
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