For all of those who can get perfectly sharp corners out of fondant on a hexagon can, how do you do it? I have my first coming up and I would really like to know. I want it to be perfect.
I have one in the upcoming months as well and have been reading and practicing...I know the fondant cannot be more than 1/4" and preferably less, the cake should be filled and allowed to settle, then iced smooth and frozen for 1-2 hours before applying the fondant to keep the corners more sharp, then an edger tool or two fondant smoothers at a 90 degree angle at each side can help the appearance as well. This is definitely one to practice!
I don't remember where I saw it, but it seems on cakes with "corners"...do the corners First, and then do the middles... Hope that helps...
okay, thanks for the tips. I will practice this weekend.