Making Sharp Edges When Placing Fondant On Cake...

Decorating By MyGabby Updated 18 Jul 2009 , 8:56pm by holywhackbecky

MyGabby Posted 18 Jul 2009 , 7:12pm
post #1 of 3

I'm new to this, been playing around, done pretty well so far but I can't for the life of me figure out how everyone gets these beautiful sharp edges/lines on the cakes.... Do you refridgerate the cakes to keep them a little more strong to hold the lines better when your placing the Fondant on? I have the little smoother thing but still can't get those sharp corners....
Thanks....

~Clueless
: )

2 replies
underthesun Posted 18 Jul 2009 , 8:41pm
post #2 of 3

It just takes practice and I'm sure many will give you some tips. My best advice is to check out sugaredproductions on the web for Sugarshack's dvd. Well worth the money and you will improve very quickly! icon_biggrin.gif

holywhackbecky Posted 18 Jul 2009 , 8:56pm
post #3 of 3

putting in the fridge or even freezer works for me. When it's frozen as it thaws, you can smooth it and shape it... and yes, the more you practice the better!

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