Help! I've been making fondant covered square cakes, and I keep having the same problem. I get extra folds of fondant on the corners. I've tried cutting the extra off, but then I can't get the two sides to stick together at the corner. How does this work? How do I get a round cover on a square cake?
You have to do 2 corners first, then smooth the fondant between those two corners. Move on to the next corner, get it smooth, and then do the fondant between that corner and the last one you did. Move on to the 4th corner and repeat the procedure.
If you do your corners first, you won't get those extra flaps of fondant.
Ditto what Sherri said Smooth corners first.
Thank you averagemom for posting this thread. I have to do a fondant covered square cake soon and I was also curious about how to do them.
Also make sure that you are rolling your fondant big enough to have some extra to play with. Think of a table cloth on a table-the longer it is, the smoother it is around the edge of the table. I roll mine out at least 4 inches larger that I need, and I never have any trouble with pleating. Maybe it's because I'm not that good at it yet, but it works for me
.... but then I can't get the two sides to stick together at the corner.
Are you using one big piece of fondant on the cake, or are you putting "strips" of fondant around the edges? I'm not sure what you're doing when you say you can't get the "two sides" to "stick together"?
I am going to try doing the corners first, thanks for the advice. As for "getting the corners to stick", I tried cutting the fondant into a box type template before putting it on the cake, to see if that would work. That way there would be no excess fondant. However, I couldn't get the corner seams to stick together.
Thanks everybody! I did as you suggested, and worked the corners first. I confess, I did not see how this could possibly work. It did, though! My cake was lovely, no flaps at all.
Don't ya' love CC?