Corners On Fondant

Decorating By hilly Updated 1 Mar 2009 , 10:58pm by bashini

 hilly  Cake Central Cake Decorator Profile
hilly Posted 1 Mar 2009 , 8:25pm
post #1 of 4

How do I make corners crisp and sharp when I'm covering a cake in fondant? Mine are always super rounded despite my attempts.

Thanks!!!

3 replies
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classiccake Posted 1 Mar 2009 , 10:44pm
post #2 of 4

Do you use a fondant smoother on the sides? That usually helps. The corners will never be really sharp using fondant. Part of what makes the fondant look is the rounded edges.

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lostincake Posted 1 Mar 2009 , 10:55pm
post #3 of 4

I've seen people use a thin layer of ganache underneath the fondant rather than icing in BC. It gives a sharper edge although it will never be as quite as sharp as in BC alone.



*edited to add the word "alone" for clarification*

 bashini  Cake Central Cake Decorator Profile
bashini Posted 1 Mar 2009 , 10:58pm
post #4 of 4
Quote:
Originally Posted by vlin28

I've seen people use a thin layer of ganache underneath the fondant rather than icing in BC. It gives a sharper edge although it will never be as quite as sharp as in BC.




Totaly agree with vlin 28! icon_smile.gif You cannot get a very sharp edge with bc under fondant.

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