When covering a round cake in fondant I found that my top edge turns out more rounded than crisp - wondering how I can make it less rounded?
I just made a cake and used ganache under the fondant - the ganache had very crisp edges - looked great - but then when I added the fondant it was more 'curved/rolled'... here is the pic:
Any suggstions/ideas would be greatly appreciated!
Hiya, I've been struggling with this one too. I have started to hot knife my ganache to make the edges razor sharp. I am also rolling my fondant thinner and this seems to be working better for me. People have also said to use two smoothers as well. Good luck.
I actually went a bit thicker on the fondant today.... used the yellow ring on the large white wilton rolling pin... I usually don't use any rings but thought I'd try it today... not sure how thick that is - maybe 1/4 inch?
Using 2 smoothers sounds interesting - assuming you'd use them both at the top at a right angle to one another?
On TV shows, I have seen cake artists cut the top and side piece separately, and they stated it was to get sharper corners/edges. So you might try that. (Have never been brave enough to try it myself, though!)
thanks - I've seen that for square cakes but never round...
I wish I had some tips for you. I am very new to using fondant and my first attempts have been a little sad looking so I am searching for hints for myself.
I love the leaves you made for the cake in the picture. Is it white or dark chocolate ganache under the fondant? I used buttercream under mine. Maybe ganache would be better but I don't think I am brave enough to use dark chocolate ganache under white fondant. I am so messy.
Here you go, fantastic video
LisaPeps...thanks for the video! I'm visual...so I appreciate it.
As far as the ganache goes....what ratios does everyone use to ice? I made a batch for a boston cream pie that was 2c chips to 2c heavy cream. I didn't let it cool completely because I was pouring over the cake I made.
But, to ice a cake with crisp edges....could I use this recipe completely cooled to room temp for filling & frosting?
I've heard some people whip it...does it NEED to be whipped? What does everyone else do? I'm new experimenting with ganache.
Thanks for the help!!! AND...thanks to the OP....
You use 2 (chocolate) : 1 (cream) for dark chocolate and 3:1 for white chocolate. Not sure for milk choc as I haven't used it but I'd say mid way between 2:1 and 3:1.
The ratio is in WEIGHT not VOLUME. That is important.
For coating a cake in ganache, don't whip it. You just need to heat the cream to just before boiling, pour it over the chocolate, gently stir it until the chocolate is melted then let it sit overnight so it becomes a peanut butter consistency.
I use whipped ganache for filling. You just make it as I described above but just whip it with a hand mixer or put it in your stand mixer once its reached the 'peanut butter' stage.
Here is a great website (author is CC member Rylan):
Scroll down to the bit which says ganache instead of buttercream
I agree with LisaPeps about the ratio of chocolate and cream.
When you ganached a cake with this strong ratio, the ganache will set hard and your edges stay crisp...
I never cut the fondant for the sides and the top of my cakes separately.
The edges on my cakes are always sharp, also on my last square wedding cake
I got inspired by Rylan and used Ganache for the first time on that cake! It was made of 2 parts semi sweet chocolate to 1 part cream - and yes it was weighed not measured in a cup!! It does make a big difference!
I've used a whipped ganache as a filling before but not as an icing/coating. It turned out really well and I did have to be a little extra carefull considering it was 'under' an ivory fondant.... had one tiny mess but used a some wet paper towel and wiped it off
that video really helped thanks!!
Thanks LisaPeps for the extra info. The one time I made ganache it was perfect. I can't remember if I measured or just put in a whole bag of chips to a container of cream I knew was about one cup. I'll have to pay attention next time.
I did mess up a batch I made a couple weeks ago. I bought the wrong cream. And, didn't notice. So...I had what seemed like an unlimited supply of chocolate sauce for my sundaes!!!
Thanks for the "tips". I'm going to try it very soon. I want to make 2 mini tiered cakes for a friend and her daughter. I may even try the white chocolate on a lemon cake for the top tier and chocolate with chocolate on the bottom tier. I'm excited!
So - I tried mini cakes with ganache. They turned out okay. I'm not a smoothing expert...but I did notice it was easier to work with ganache.
On to fondant covering. NOT an expert at all! I made chocolate MMF & the regular Marshmellow Rolled Buttercream hybrid recipe I use on cookies...wellllllll, this one ripped a million times before I gave up. The chocolate MMF did okay once. Maybe it was beginners luck because it ripped when I tried to apply it to the cake that was SUPPOSED to have the white MRB.
By this point, I just said forget the razor sharp edges. Apparently I need practice covering cakes period! But, I made the best of it and added the two mini cakes to my gallery. I also made matching cookie favors. I gave the two "experiements" to former co-workers who supported my baking endeavors.
Please...if you have any pointers or links to great tutorials/dvds on applying these alternative fondants please holler!