Tips For Covering A Square Cake With Fondant?

Decorating By Someonesmommy Updated 15 Dec 2008 , 1:00am by KathyTW

Someonesmommy Posted 14 Dec 2008 , 3:11am
post #1 of 12

I am wanting to make a gift box cake for a Christmas get together that my family is having but I have never covered a square cake in fondant before. Ive read elsewhere that square cakes are harder to cover than round. I dont want to have a seam on the corners, so Im turning to you guys for advice. Any instructions and tips will be greatly appreciated!

11 replies
rvercher23 Posted 14 Dec 2008 , 3:15am
post #2 of 12

I have done a few square fondant cakes and I am still trying to perfect it, but if you do the corners first and then work on the sides, it will work alot better. I hope this helps! Here is a video from you tube. It might help! Good Luck!


majormichel Posted 14 Dec 2008 , 3:20am
post #3 of 12
Quote:
Originally Posted by rvercher23

I have done a few square fondant cakes and I am still trying to perfect it, but if you do the corners first and then work on the sides, it will work alot better. I hope this helps! Here is a video from you tube. It might help! Good Luck!





The youtube instructions helped me a whole lot.

indydebi Posted 14 Dec 2008 , 3:35am
post #4 of 12

YOu will get some great advice from folks who are WAY more experienced at it than I am, but I just did my first fondant cake a few weeks ago .... and it was also a square cake .... and I had 6 days notice on doing it ..... and it was easier than I thought: http://forum.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1283074

I only had to remove the fondant and start over once. From threads on CC, I've watched a lot of how-to-fondant-videos and read tons of great advice. I started with the corners first ... fanning out the fondant then smoothing down the corners so they were nice and squared off. I continued to fan out the fondant, then smoothed the fondant down the sides, between the two corners.

There was definitely a backside to my first fondant cake icon_redface.gif , but all in all, I was pretty proud of it. I was REALLY surprised at how not-hard it was.

Today, I just delivered my first round fondant cake (Sweet 16 cake in my pics). I'm not sure if I consider a round cake a lot easier or not, but I didn't have to pull the fondant off and start over! thumbs_up.gif

Anyway .... from one fondant newbie to another, that's my experience.

I'll be watching this thread to pick up some add'l tips from the REAL fondant experts! icon_biggrin.gif

Someonesmommy Posted 14 Dec 2008 , 3:44am
post #5 of 12

You guys are so helpful! I never even thought about looking on youtube. Thanks again!

Juds2323 Posted 14 Dec 2008 , 4:13am
post #6 of 12

Here's a great tutorial by our Aine2.

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For another view.

LOL

Judi

JenniferMI Posted 14 Dec 2008 , 2:26pm
post #7 of 12

I think squares are just as easy as rounds. Just do the corners first, then the rest falls into place the same as round.

If you have any questions, please don't hesitate to ask.

Jen icon_smile.gif

Bonnie151 Posted 14 Dec 2008 , 5:28pm
post #8 of 12

I agree with Jennifer- covering a square cake is as easy as a round once you're used to it. Like everyone else has said, focus on the corners. Work your way around the cake: corner/smooth side/corner/smooth side... I do tend to "cup" the corners with my hands first as this is where you're at risk of tearing. If I gently cup just in the corner it keeps the fondant from pulling down and tearing. I also very quickly cut away any excess fondant from the bottom to minimise pulling before I start smoothing.

Someonesmommy Posted 14 Dec 2008 , 8:35pm
post #9 of 12
Quote:
Originally Posted by Bonnie151

I agree with Jennifer- covering a square cake is as easy as a round once you're used to it. Like everyone else has said, focus on the corners. Work your way around the cake: corner/smooth side/corner/smooth side... I do tend to "cup" the corners with my hands first as this is where you're at risk of tearing. If I gently cup just in the corner it keeps the fondant from pulling down and tearing. I also very quickly cut away any excess fondant from the bottom to minimise pulling before I start smoothing.




Im sure Ill have a DUH moment after your answer, but what do you mean by "cup" the corners?

Bonnie151 Posted 14 Dec 2008 , 9:48pm
post #10 of 12

Sorry, I mean I cup my hand and gently push just the very top of the corners into the cake before I start anything else to stop the downwards pull. I know I'm not describing it well!

Someonesmommy Posted 14 Dec 2008 , 11:45pm
post #11 of 12

I see what your saying now. Also I dont want to put a border of anything around the bottom of the "box". I can never get the fondant cut smooth looking around the bottom edge. Any tips for doing that?

KathyTW Posted 15 Dec 2008 , 1:00am
post #12 of 12

I love the videos by Aine2. I have one question for those who do a lot of fondant.

In Aine2's video I noticed that she had barely any BC - basically only the crumb coat. Is this the normal amount? Maybe that's where I have such a problem making mine look smooth - I could be putting on too much of a "base" coat.

Thanks

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