I have made a few birthday cakes, sponge ones with fondant icing. They look ok (I have one on my photos) but I want the edges to be sharper, instead of being really rounded. An example is...
Does that make sense? Does anyone know how I can achieve this? Thanks. Harriet.
That would be the upside down method of icing. It\\'s described in the articles section of this website.
Basically you just build the cake upside down and then flip it over. Easiest way to get sharp edges.
Thank you, I can\\'t find an article but I think I can guess what you mean, so do you roll out the icing, put the cake on top, fold the edges up and smooth it down?
using ganache rather than bc helps too. as does having square edges on your cake - often to do with the cake pan.
Not sure how you didn\\'t find it. I literally just did a search for upsdie down cake and it was the first article posted in articles. Use the serach function, it\\'s your friend
A layer of modeling chocolate on top of the cake can help you get sharper edges. You can also take your 2 index fingers and place one at the outside edge and one on the top edge. Move your fingers around the edge of the cake, with those 2 fingers touching, soft of pinching the cake into a sharp edge. You wan to do this in a very fluid motion. I learned this technique watching Mike McCarey\\'s Cakenology (Car Cakes) DVD).
[quote=\\\\\\\\\\\\\\"simplysouthern\\\\\\\\\\\\\\"] Not sure how you didn\\'t find it. I literally just did a search for upsdie down cake and it was the first article posted in articles. Use the serach function, it\\'s your friend
I did find that one but I wanted to know how to do it with fondant icing.
If your edges are crisp with the bc then when you lay your fondant they should be crisp. Use your smoother (i sometimes use 2 and work them together) and hands as well to help get the clean edges.
I think that the pan makes a difference too. I used to use wiltons square pans, and the edges never looked as crisp as I wanted. Now I use magic line pans and corners are nice and crisp.