Making Sharp Edges/corners When Placing Fondant On Cake?
Decorating By MyGabby Updated 21 Jul 2009 , 11:46am by susanscakecreations
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
: )
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 
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 $$$
Get Sugarshack's BC and Fondant DVDs. Get all of her DVDs for that matter, she is an amzing teacher and you'll be happy to have invested the $$$
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
Never heard that one before! Good one! 
http://sugaredproductions.com/
Those videos and my Agbay are most certainly my wisest cake purchases yet!
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, 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.
I can't open the video
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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