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imamommy1205
Frequent Member
Joined: Mar 30, 2009
Posts: 255
Birthday: Jun 16
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Thu Aug 20, 2009 11:13 am |
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__Jamie__
Forum SuperStar!
Joined: Aug 16, 2008
Posts: 5361
Location: The less seriously you take me, the better off we'll all be!
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Thu Aug 20, 2009 11:21 am |
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Welll....the example you showed that you want to be like is not fondant.  |
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__Jamie__
Forum SuperStar!
Joined: Aug 16, 2008
Posts: 5361
Location: The less seriously you take me, the better off we'll all be!
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Thu Aug 20, 2009 11:23 am |
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You have to finish off you BC iced cake like you weren't going to put fondant on. If it's not sharp, level and smooth before you put fondant on, it ain't gonna be any different when you do. Make sure your cake top is perfectly flat. Looks like you aren't levelling, or are leaving too much icing on top .
Takes practice!
Oh, edited to add:
Using two fondant smoothers at one time helps too. Using ganache instead of BC is a help, and working on well chilled cake helps as well. It's hard for me to do anything with fondant on a room temp cake...I don't even bother. |
Last edited by __Jamie__ on Thu Aug 20, 2009 11:24 am; edited 1 time in total |
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tiggerjo
Regular Member
Joined: Apr 15, 2009
Posts: 184
Location: Clayton, NY
Birthday: Nov 16
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Thu Aug 20, 2009 11:24 am |
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not really sure about this but, how do you put your cakes together. I put the 2 tops in the center. That makes the top of your cake more crisp. HTH |
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panchanewjersey
Forum Addict
Joined: May 26, 2008
Posts: 657
Location: CA
Birthday: Aug 25
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Thu Aug 20, 2009 11:24 am |
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Well I've always heard that if you use ganache under your fondant that's how you get those crisp corners. I tried it and liked it but I used white chocolate ganache and it didn't get as hard as dark chocolate. Otherwise for some people who use bc they let it set in the frig or on counter until it get's hard crust before applying fondant. But I still think ganache looks so much better, look at planet cakes. They are so crisp, one day I'll be that good. |
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NatalieMarie
Regular Member
Joined: Jun 08, 2009
Posts: 117
Location: London, UK
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Thu Aug 20, 2009 11:27 am |
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Texas_Rose
Forum Fanatic
Joined: Feb 26, 2008
Posts: 4808
Location: San Antonio, TX
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Thu Aug 20, 2009 11:27 am |
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imamommy1205
Frequent Member
Joined: Mar 30, 2009
Posts: 255
Birthday: Jun 16
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Thu Aug 20, 2009 11:33 am |
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OH , haha oops, but edges like that. I have seen some fondant cakes with those nice edges.
Thanks for the other tips! That cake I posted a pic of was one of those "just get it on and get it done" bc it had been such a nightmare lol It was like my 3rd cake with fondant. The next one I did ended up a lot better, but the edges still weren as perfect as I wanted them. |
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icer101
Forum Fanatic
Joined: Mar 23, 2006
Posts: 2089
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Thu Aug 20, 2009 11:41 am |
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i would say... to invest in sharon zambito's dvd's... they are wonderful.. i have not perfected my b/c to look like fondant either.. but i keep looking at her dvd/s .... she has one on perfecting b/c .. fondant... stacking cakes.. and topsy turvy. they are absolutely wonderful... jennifer dontz has several also. hers are wonderful too. and yes .. edna does teriffic work also. she is on youtube and her site showing b/c.. hth |
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imamommy1205
Frequent Member
Joined: Mar 30, 2009
Posts: 255
Birthday: Jun 16
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Thu Aug 20, 2009 11:59 am |
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Oh, I missed this one. Yes I do level my cakes. Like I said, that cake was a disaster from start to finish lol. |
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Texas_Rose
Forum Fanatic
Joined: Feb 26, 2008
Posts: 4808
Location: San Antonio, TX
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Thu Aug 20, 2009 12:03 pm |
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| imamommy1205 wrote: | | Oh, I missed this one. Yes I do level my cakes. Like I said, that cake was a disaster from start to finish lol. |
Just for the record, lots of people would be proud to have made that cake  So what you're thinking of as a disaster isn't, really.
One thing that might make you happier with the look of your tiered cakes is to have more of a size difference between tiers, a 4" difference instead of 2". |
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Jeff_Arnett
Frequent Member
Joined: Aug 08, 2009
Posts: 460
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Thu Aug 20, 2009 12:09 pm |
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imamommy1205
Frequent Member
Joined: Mar 30, 2009
Posts: 255
Birthday: Jun 16
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Thu Aug 20, 2009 12:10 pm |
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Thanks . I noticed that too that I expected more of a difference in size once they were put together. My next one will be a 6, 10 instead of 8, 10. It wont be fondant though, I am making cammoflage in pieces with rolled buttercream (pink, purple, and white). |
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Texas_Rose
Forum Fanatic
Joined: Feb 26, 2008
Posts: 4808
Location: San Antonio, TX
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Thu Aug 20, 2009 12:13 pm |
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That is going to be so cute!
I've never tried rolled buttercream. I may have to try it soon (in the fall because of the darn heat around here). |
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Mug-a-Bug
Frequent Member
Joined: Aug 10, 2009
Posts: 481
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Thu Aug 20, 2009 1:27 pm |
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I'm not exactly an expert on acheiving crisp edges, but I know getting two fondant smoothers has helped me. Work the side one in an "upward" motion while holding the other one on top perpendicular. Good luck.  |
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