I am really struggling to make crisp edges on fondant cakes. I have only done round ones so far but I struggle to get them crisp. My cakes kind of slope down and are very rounded on the edges.
Here is a cake I did, it is hard to see because the strips hide it well but the bottom tier was more sloped than it should of been.
Any suggestions for this.
Here is a link for a cake (not made by me) that has very well defined edges and it just looks crisper.
There was a tip a while back about which pans to use - apparently Wilton ones have sloped edges and magic line are very crisp edges.
And I do use Wilton pans.. - should invest in some magic line pans.
Yes..making sure that your pans have a straight edge is a must. I have both Wilton and Magic Line...the only Wilton pans that I own that don't have a straight side is the 9 inch pans.
Also using two fondant smoothers when smoothing the cake will help to get the sharper corners/edges on your cake. Working with one smoother on the side of your cake as you work with the other on the top of your cake..if that makes any sense.
I only use one now so I will get another one and try it with 2 thank you!
It looks as though you might be using too much bc or a too soft bc under a thick layer of fondant? A thick layer of fondant is very heavy and will pull down a soft icing, especially if that is thick as well.
Someone once said on here, I can't remember who but it's great advice - use a thick layer of bc with a thin layer of fondant OR use a thin layer of bc (crumb coat) with a thick layer of fondant and I think that holds true.
For the crispest of corners try ganache and a thin layer of fondant.
I do use a thicker layer of buttercream because most peel it off and like the icing. I will make my fondant thinner and maybe less icing.
If using ganache you wouldn't have the icing right? I havebt tried Ganache yet
Wondering about the ganache myself. Can you put buttercream underneath the ganache?
I have magic line and wilton pans. No need to throw them out or get rid of them. I just place the magic line baked cake on the top. I used ganache under fondant and it worked wonderful. You just have to make sure to get everything nice and smooth. I did find it a little difficult on the baptism book cake I made because of the curves (smoothing the the ganache). I think I will try white chocolate ganache next time.
I am wondering if IMBC will be too soft for fondant? Will the fondant pull the icing down when I try to smooth it?
I want to get those crisp edges too.
I really want to try the ganache, but everyone around me is so used to buttercream. I myself have never even tasted ganache before. I just don't want to be left with a bunch of cake if no one care for it. I hate to waste.
Some people do have luck with IMBC under fondant, I do find it too soft personally, but again, if you use a thin layer of IMBC you can get away with it IMHO.
For ganache covered cake I use a crumbcoat of IMBC (just to fill in the nooks and crannies), then a thin (1/8" thick) layer of ganache, then a thin (1/8" thick) layer of fondant. The ganache tastes awesome, both white and dark. People think that it's part of the fondant and it's the best fondant they've ever tasted. I do use IMBC (and other fillings) INSIDE my cakes so people get buttercream as well.
Ganache has the added attraction of being more heat resistant than IMBC BUT it is more expensive.
After icing the cake, I refrigerate till it's solid. I spray it with a light mist of water and then apply the fondant. That helps to keep the buttercream in place and not slope.
Thanks for the tips Toptier - i am thinking of doing IMBC and choco ganache for my Wilton class cake next weekend. Going to learn how to cover a cake with fondant
What happens if you get a crumbly edge? Ex: the cake cracked a bit and you fix it with BC, then you cover it over with fondant. If you have too much BC it oozes in different directions and ruins your fondant. So what to do!?