Corners On Cake?

Decorating By Pickulz Updated 27 Jun 2010 , 5:41pm by jqorso

Pickulz Posted 21 Jun 2010 , 6:38am
post #1 of 10

I recently made a sushi cake...and i was worried about putting fondant on a rectangle cake...though it went on smoothly..i never really had sharp corners...but when i thought about cake didnt have sharp corners to begin with.
It seems after i bake my square or rectangular cakes they never have sharp corners like i see on some amazing you tube videos! They seem rounded...does that make sense?

I try and level my cake from the top (and i never do a good job)...but i never trim from the edges...shud i be doing that too? I always feel like it would get too crumbly ....but i guess thats why we crumb coat?

How do you get sharp corners on ur cake after you bake it?

9 replies
jqorso Posted 21 Jun 2010 , 7:02am
post #2 of 10

Search the tutorials for how to get crisp corners on square cakes. It shows how to frost your cake nicely which should help with getting good corners on the fondant. Also, if your corners are coming out round out of the oven, it's your pan. You may want to invest in one that has the crisp corners in the pan. HTH

jakesmum77 Posted 21 Jun 2010 , 7:05am
post #3 of 10

If you use ganache under your fondant it helps to get those really razor sharp corners.

bmoser24 Posted 21 Jun 2010 , 7:15am
post #4 of 10
Originally Posted by jakesmum77

If you use ganache under your fondant it helps to get those really razor sharp corners.

Agree...i used ganashe on my square cakes. I use BC under a round baby shower cake and i am very unhappy with the edges after ganashe.

Pickulz Posted 21 Jun 2010 , 11:40am
post #5 of 10

which pans are good to use? brands?
i did use ganache under my fondant...but since my cake already had rounded corners i just went over that with my ganache..

jakesmum77 Posted 22 Jun 2010 , 11:56am
post #6 of 10

I'm not sure of the brand of my pans/tins,i just purchased them from my local cake decorating shop. If your corners are rounded you just build them out with the ganache to make them square. I would recommend the planet cake book, as they always use ganache under all of their cakes.

cherrycakes Posted 22 Jun 2010 , 12:06pm
post #7 of 10

Take a look at Magic Line pans - they are expensive but worth every penny!

Creativebakes Posted 23 Jun 2010 , 4:26am
post #8 of 10

What kind of ganache do you put on top of vanilla buttercream. Doesn't that change the flavor of the cake?

catlharper Posted 23 Jun 2010 , 4:31am
post #9 of 10

I agree, look at your pans, if they don't have square corners then you have to build square corners. I use Magic Line pans and my corners are fairly sharp.

jqorso Posted 27 Jun 2010 , 5:41pm
post #10 of 10

Lloyd pans has good pans that are reasonably priced. For instance, you can get a set of 6", 8", 10", 12" by 2" deep square pans for $43.61.


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