Sharp Edges With Cream Cheese Icing?

Decorating By cakesrock Updated 29 Jan 2010 , 2:58am by DeeDelightful

cakesrock Posted 29 Jan 2010 , 2:14am
post #1 of 5

I am doing a red velvet cake with wh choc cream cheese filling and crumb coat. I plan to cover it in MMF. I really want/need sharp edges. Is this possible?The only time I have been successful with sharper edges is when I used ganache.

Any tips? TIA icon_smile.gif

4 replies
Rylan Posted 29 Jan 2010 , 2:18am
post #2 of 5

Yes it is possible. Many people freeze their cakes for a few minutes before they the fondant.

cakesrock Posted 29 Jan 2010 , 2:42am
post #3 of 5

I always freeze my cakes, then crumbcoat, then apply the fondant. So, should I put the cake back in the freezer for a few mins again AFTER I crumbcoat??


Rylan Posted 29 Jan 2010 , 2:55am
post #4 of 5

Yes, many people do that. By doing so, you will have a harder base to put your fondant on. Smoothing techniques also helps get sharper edges. There has been times I used ganache and still had rounded tops.

DeeDelightful Posted 29 Jan 2010 , 2:58am
post #5 of 5

Yes, I think you would re-freeze after crumcoating, then apply the fondant.

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