Crisp Edges On Box Cake

Decorating By Lizmybit Updated 11 Nov 2010 , 8:23pm by brincess_b

Lizmybit Posted 11 Nov 2010 , 5:51pm
post #1 of 16

HI there. I have an order for a cake wrapped like a Christmas Present. I will be covering with fondant. Anyone have any tips on how to make the edges crisp?

Here is the box cake I've done in the past

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1732983

this is the look I want

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1281321

Any advice?

15 replies
KatsSuiteCakes Posted 11 Nov 2010 , 6:08pm
post #2 of 16

http://cakecentral.com/articles/109/how-to-frost-a-square-cake

This could provide a good starting point, but as far as the fondant; I'd love good suggestions too.

KatsSuiteCakes Posted 11 Nov 2010 , 6:08pm
post #3 of 16

http://cakecentral.com/articles/109/how-to-frost-a-square-cake

This could provide a good starting point, but as far as the fondant; I'd love good suggestions too.

Lizmybit Posted 11 Nov 2010 , 6:10pm
post #4 of 16

Thanks, I do use that for my butter cream. But yeah I'm stuck on the fondant.

Mb20fan Posted 11 Nov 2010 , 6:20pm
post #5 of 16

I'm not a fondant person, but it looks like it was done in panels as opposed to one solid piece (as it appears in your pic). It looks like it was attached in pieces and then matched up at the seems. I could be wrong.

imagenthatnj Posted 11 Nov 2010 , 6:26pm
post #6 of 16

I think it was done in panels, too. But perfectly cut and aligned panels. Or, at the very least, a band that wraps the square around, and meets right on the corner where the lid is resting, so that side is covered.

Lizmybit Posted 11 Nov 2010 , 6:33pm
post #7 of 16

So if you were covering the top as well...Would you cut 5 panels? Also would you allow them to dry before placing them on the cake?

imagenthatnj Posted 11 Nov 2010 , 6:35pm
post #8 of 16

Lizmybit, this blog might help you if you ever consider covering with ganache instead of buttercream and then applying fondant on top.

http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html

Kaykaymay Posted 11 Nov 2010 , 6:37pm
post #9 of 16

yes I would agree it was done in panels and put in the freezer for a while I think.. Pink cake box has a tutorial i'll look for it and post a link.

Kaykaymay Posted 11 Nov 2010 , 6:43pm
post #10 of 16

ok here it is:


Mb20fan Posted 11 Nov 2010 , 6:45pm
post #11 of 16
Quote:
Originally Posted by imagenthatnj

Lizmybit, this blog might help you if you ever consider covering with ganache instead of buttercream and then applying fondant on top.

http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html




Great link; thank you!
ImageImageImage

imagenthatnj Posted 11 Nov 2010 , 6:47pm
post #12 of 16

I am no expert, but if I was asked for a cake wrapped as a present, I would cover the sides with a single wide fondant band and join it at one corner as perfect as I could. Then I would do a lid with fondant just on top, to simulate a box. Kind of how this one looks here, present on bottom.

http://www.saksfifthavenue.com/main/ProductDetail.jsp?PRODUCT%3C%3Eprd_id=845524446208233&FOLDER%3C%3Efolder_id=282574492703469&bmUID=iMYbWqw&RVL=true

I am more fond of the perfect folds, simulating a gift, than a very square box covered with fondant, even though I know that it would require som expertise too, to get it right.

More samples:
http://www.saksfifthavenue.com/main/ProductDetail.jsp?PRODUCT%3C%3Eprd_id=845524446250018&FOLDER%3C%3Efolder_id=282574492703469&bmUID=iMYbXts&RVL=true

http://www.saksfifthavenue.com/main/ProductDetail.jsp?PRODUCT%3C%3Eprd_id=845524446207708&FOLDER%3C%3Efolder_id=282574492703469&bmUID=iMYcMAn&RVL=true

http://www.deandeluca.com/bakery-shop/cakes/chocolate-happy-birthday-cake.aspx

http://www.neimanmarcus.com/store/catalog/prod.jhtml?itemId=prod97070012&parentId=cat16131008&masterId=cat16131006&index=20&cmCat=cat000000cat000553cat17640731cat16130978cat16131006cat16131008

Hope that helps a little, even just to inspire you with the kind of decorations you can put on top.

KatsSuiteCakes Posted 11 Nov 2010 , 6:49pm
post #13 of 16
Quote:
Originally Posted by Mb20fan

Quote:
Originally Posted by imagenthatnj

Lizmybit, this blog might help you if you ever consider covering with ganache instead of buttercream and then applying fondant on top.

http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html



Great link; thank you!
ImageImageImage




DITTO!!!

imagenthatnj Posted 11 Nov 2010 , 6:58pm
post #14 of 16

You're welcome. I love her blog. She's here at CC, too. Her name is AngelFood4.

http://cakecentral.com/cake-decorating-forum-userprofile-639191.html

Lizmybit Posted 11 Nov 2010 , 7:44pm
post #15 of 16

Thank you Everyone!!! Keep the suggestions coming! I'm a little nervous about this one!

brincess_b Posted 11 Nov 2010 , 8:23pm
post #16 of 16

i would definately agree that fondant panels are the way to go icon_smile.gif
i do wonder about having that unsupported bit on the box... might need to be supported while it dries up!
xx

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