Getting Sharp Edges With Fondant

Decorating By cakesncrumbs Updated 26 May 2009 , 3:17pm by cakesncrumbs

cakesncrumbs Posted 23 May 2009 , 4:39am
post #1 of 7

Hi all. I'm new at cake decorating and I've finally mastered getting crisp edges with buttercream. My problem is that as soon as I lay my fondant on my cakes, the sharp edges I created with the buttercream get rounded out and I can't get them crisp again. I'm rolling out my fondant extremely thin ~1/16" so I'm not sure if it's a fondant issue or a buttercream issue. I'm using a 1:1 butter:shortening recipe that crusts nicely.

What do you think? Any suggestions?

6 replies
G_Cakes Posted 23 May 2009 , 4:53am
post #2 of 7

Free Bump would love to know this myself!

messy_chef Posted 23 May 2009 , 5:01am
post #3 of 7

Hmm...how long are you letting your bc crust? Maybe popping it in the freezer for a few min. to firm up might help?

sugarshack Posted 23 May 2009 , 5:11am
post #4 of 7

how i do it:

--firm cake
--firm dam
--trim sides
--crumbcoat
--flash freeze 8 minutes
--apply fondant and then use two opposing smoothers to work the top edges sharp

HTH!

messy_chef Posted 23 May 2009 , 5:27am
post #5 of 7

OP- you should totally get sugarshack's videos if you haven't already. They are so informative and well-made.

Frankyola Posted 23 May 2009 , 7:54am
post #6 of 7
Quote:
Originally Posted by sugarshack

how i do it:

--firm cake
--firm dam
--trim sides
--crumbcoat
--flash freeze 8 minutes
--apply fondant and then use two opposing smoothers to work the top edges sharp

HTH!




Thank You sooooo much thumbs_up.gifthumbs_up.gif

cakesncrumbs Posted 26 May 2009 , 3:17pm
post #7 of 7

Thanks a bunch SugarShack!

My edges were certainly crisper but I think I still need some practice icon_smile.gif

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