Making Sharp Edges/corners When Placing Fondant On Cake?

Decorating By MyGabby Updated 21 Jul 2009 , 11:46am by susanscakecreations

MyGabby Posted 18 Jul 2009 , 7:17pm
post #1 of 21

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
: )

20 replies
ibmoser Posted 18 Jul 2009 , 10:26pm
post #2 of 21

It is a test LOL. A firm cake beneath will help, as will sharp edges on your bc beneath the fondant. Then, after the cake is covered, use two smoothers to "pinch" the sharp edges. Work quickly and gently - the fondant will begin to dry on the surface and you can't shape it after it dries. Sugarshack's DVD on fondant will show you all you need to know thumbs_up.gif

Rylan Posted 19 Jul 2009 , 3:06am
post #3 of 21

You can also try using ganache under fondant. It works like Disney Land.

MyGabby Posted 19 Jul 2009 , 4:24pm
post #4 of 21

edit double post...

Thanks!

MyGabby Posted 19 Jul 2009 , 4:24pm
post #5 of 21

Thanks!!

queenfa Posted 19 Jul 2009 , 11:11pm
post #6 of 21
Quote:
Originally Posted by RylanTy

You can also try using ganache under fondant. It works like Disney Land.


could you share what recipe of ganache best to use under fondant.Thanks

MORSELSBYMARK Posted 19 Jul 2009 , 11:44pm
post #7 of 21

Get Sugarshack's BC and Fondant DVDs. Get all of her DVDs for that matter, she is an amzing teacher and you'll be happy to have invested the $$$

icer101 Posted 20 Jul 2009 , 12:13am
post #8 of 21

sugarshacks and jennifer dontz dvd's are both great.. they both show how to get sharp edges.. each is different.. each is wonderful.. hth

chefjulie Posted 20 Jul 2009 , 12:25am
post #9 of 21
Quote:
Originally Posted by MORSELSBYMARK

Get Sugarshack's BC and Fondant DVDs. Get all of her DVDs for that matter, she is an amzing teacher and you'll be happy to have invested the $$$




Yeah, that!

I feel like a Sugarshack pimp today, lol. I've posted twice and both posts have praised Sharon's videos. Blame it on the marathon of her DVDs I finally got around to watching last night and today thumbs_up.gif

indydebi Posted 20 Jul 2009 , 12:28am
post #10 of 21
Quote:
Originally Posted by RylanTy

It works like Disney Land.


icon_lol.gif Never heard that one before! Good one! icon_lol.gif

MyGabby Posted 20 Jul 2009 , 12:32am
post #11 of 21

awesome, I'll go check them out : )

Thanks again!

Shirlcantuck Posted 20 Jul 2009 , 1:27am
post #12 of 21

Where can you purchase these video's?

chefjulie Posted 20 Jul 2009 , 4:00am
post #13 of 21

http://sugaredproductions.com/

Those videos and my Agbay are most certainly my wisest cake purchases yet!

Rylan Posted 20 Jul 2009 , 4:07am
post #14 of 21

Here is the recipe I use.

Use 2:1 ratio of chocolate and heavy whipping cream. Measure by WEIGHT. I don't follow the weight stated in the wrapper because sometimes it isn't accurate. Add more chocolate if you want a firmer ganache.

For white chocolate use a 3:1 ratio.

I let the cream boil, take it off the heat and pour my chocolate. I let it sit for a minute and stir until incorporated.

Let it settle overnight until peanut butter consistency. When I don't have the patience, I pop it in the fridge when cool. If it gets really hard, just put it in the microwave until the right consistency.

Bonnell Posted 20 Jul 2009 , 1:24pm
post #15 of 21

RylanTy,
Do you whip the ganache before putting it on or just straight from the frig?

susanscakecreations Posted 20 Jul 2009 , 2:46pm
post #16 of 21

Watch this video clip from Lorraine McKay.........after I watched it, square cakes no longer intimidate me! Easy peasy!!!!!

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queenfa Posted 20 Jul 2009 , 5:04pm
post #17 of 21

Rylan Ty,

Many thanks.

miny Posted 20 Jul 2009 , 10:21pm
post #18 of 21

I can't open the video icon_cry.gif

maimai16 Posted 21 Jul 2009 , 12:27am
post #19 of 21

i dont have the smoothers but i've read here somewhere that pinching the fondant on the corners right after smoothing the fondant on cake helps alot. of course with firm and sharp icing of edges are big factors.

Rylan Posted 21 Jul 2009 , 3:33am
post #20 of 21

Bonnell, I don't whip my ganache when I use it as a coating for the whole cake. Usually, when it comes out of the fridge, it gets super hard. I microwave it every 15 seconds (stir when it comes out) until peanut butter consistency. If it gets too liquidy again, just let it cool until the right consistency.

Usually, people whip it when they want to use it as a filling.

susanscakecreations Posted 21 Jul 2009 , 11:46am
post #21 of 21
Quote:
Originally Posted by miny

I can't open the video icon_cry.gif




If you can't open the video, just go to www.vimeo.com and in the search box type in square fondant, and it should be the one that pops up!
Hope that helps!

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