Hi cake fairies out there... can somebody please tell me how can I make the edge of my cake crisp sharp when I covered them with fondant? It seems that the more I 'iron' it with the fondant smoother the more it became 'round' edge. I can never get a sharp edge especially with square cakes.. I would love to have a sharp edge of fondant like Ron Ben Israel's cakes.... Where did I go wrong? Thank you in advance and really appreciate your advise....
From what I've heard and read on CC...ganache under fondant is the way to go for sharp edges. I have yet to try it myself.
On Sharon's DVD "Flawless Fondant", she uses 2 fondant smoothers to create beautiful, sharp corners....one used vertically and one used horizontelly, and kind of "squishes" them gently together...kind of hard to describe...Highly recommend her DVD's as she is truly an artist.
Thank you for all the replies... I saw Sharon Z video and I might try that. The chocolate ganashe I am yet still haven't got a chance to try the recipe.. again, thank you lovely cake fairies!