Hi ladies hope all is well.
How do you make cakes with fondant or BC so smooth on the edges. I cant do it! What tricks are there to do it and make it look sharp and neat.
My trick is a metal spatula, HOT water, and a crusting buttercream.
Firstly, you need to start with real sharp corners, so trim your cake. Then build up your edges with a crusting BC and use a hot spatula, as the previous poster mentioned. Use 2 fondant smoothers as well.... Oh and get Sugarshack's DVD- it will help a lot.
I am still working on getting them sharper!
Thanks so much!!
I will def. try that. I do think my BC is crusting well, its just those darn edges. I see round and square cakes with super sharp edges and I was like how do they get it to look like that! I guess practice practice practice.
Yes, and I forgot to mention that ganache instead of BC really helps! Rylan uses them for his cakes all the time. check this out:
Here's a link to smooth BC edges.