How Do I Make A Clean Edge On A Fondant Covred Cake?
Decorating By bmoore Updated 21 Sep 2007 , 11:40am by sunshine5632
Hi, I've made a few fondant covered cakes and the edges always end up rounded. Can anyone tell me how to get a nice crisp clean edge going from the top of the cake to the sides? Thanks!
Well, how round do you mean? Fondant cakes will always be more rounded than buttercream (if you are doing it in one piece) but they don't have to be extremely rounded. I cover my cakes cold and it helps a lot.
It will never be as crisp as with BC, but the crisper the BC underneath, the crisper the top edge of the fondant.
Welcome to CC bmoore!
A lot of people use an edging type tool that helps also...or two fondant smoothers held together at a 90 degree angle to form the corner.
I agree - covering the cake when it's cold definitely helps. I also use Valerie White's Sharp Top Edger. These are specifically made for fondant, but you have to use them carefully since they are made in England and their cakes are heavy, dense fruitcakes that can withstand some pressing along the edges. If used carefully, they can yield successful results.
Also, try running two straight edgers together along the edges - one vertically along the side, and the other horizontally across the top of the cake. Press lightly and push up and out towards the edges. When you touch the two edgers together, they should form an upside down 'L'. This can help, but you have to be careful to maintain a light touch.
Sometimes you'll see sharp edges on a cake and I've learned that 9 times out of 10, they are styrofoam dummies and not real cake.
I think all of the above are essential, and also remember to just crumb coat the cake. I had a hard time overcoming the impulse to ice to thick. It really should be a sparse crumb coat. I really like Aine2's video, you will see that her crumb coat is very thin, and I think this solves several fondant problems, you get a sharper edge, and you will not get the icing ooze out from under the fondant bottom I also am on the quest for the sharper edge. Let us know if you achieve success.
I do a full coat of buttercream, not just a crumb coat. As long as it is cold, it doesn't matter how much is under - it won't smoosh out.
omg! indydebi you are absolutely fabulous!!!!! How amazing you are and I've watched your video and WOW. You are sooo kind to share your technics with everyone. I can just brew a pot of joe and hookup w/cake central and there goes the whole morning! And all of the the videos? who needs t.v.? Thank you thank you thank you!
Well -obviously I haven't had enough coffee yet. Either that or it's not strong enough, cuz I just thanked indydebi for aine2's video- but honestly I think you are both fantastic and ever so talented. So anyways sorry about the mixup- I know what it is- it's this stinkin Utah coffee- Ya that's it! I think it's made with some funky beans that are only ground and sold to the Utah market. Ok now I'm done-I think..............yup!
Thanks so much for your help and comments everyone, I really appreciate it! Aine2 your video was really helpful
You won't get really crisp, sharp edges using fondant but maybe this will help you a little. It's how I do my cakes!
Lorraine, I just watched your videos. Thank you so much for sharing. I am anxious to try the elephant and hands. You make it look so easy. Did someone say you have books? Where can I find them? I appreciate you!
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