Sharp Bc Corners Soft Under Fondant

Decorating By Kitagrl Updated 26 Sep 2008 , 5:50pm by Kitagrl

Kitagrl Posted 25 Sep 2008 , 5:12pm
post #1 of 4

Okay I made a Cheerios box cake with the Hungry Caterpillar (grooms cake...don't ask...I haven't a clue!) that I will upload in a sec....anyway I did my buttercream corners nice and sharp. However when I put my fondant on top, it seemed the buttercream got soft and didn't stay sharp to mold the fondant over. Or maybe the fondant has to be paper thin to get the sharp corners???

3 replies
janebrophy Posted 26 Sep 2008 , 5:13pm
post #2 of 4

Wish I could's a bump!

PinkZiab Posted 26 Sep 2008 , 5:17pm
post #3 of 4

Refrigerate the cake both befor eand after putting the fondant on... it'll keep the buttercream firm until the fondant has time to "set" and your corners will stay nice and crisp.

Kitagrl Posted 26 Sep 2008 , 5:50pm
post #4 of 4

I do refrigerate but by the time I'm done rubbing the fondant smooth, the corners are rounded.

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