mis622 Posted 4 Sep 2011 , 2:46am
post #1 of

How do I get crisp edges with my fondant cakes? Mine are somewhat rolled.

6 replies
yummy_in_my_tummy Posted 4 Sep 2011 , 3:22am
post #2 of

I was having the exact same problem when I started cake decorating. I would use a crusting buttercream under my fondant, but as soon as I put the fondant on the cake, the corners would round out. I've found that using ganache under my fondant works MUCH better. I can get crisp, clean corners with ganache, and it doesn't settle under the weight of the fondant. You can totally tell by looking at my pics which cakes are BC and which are ganache icon_smile.gif

Atomikjen Posted 4 Sep 2011 , 3:27am
post #3 of

I agree with yummy, but I've had some luck with buttercream, not super crisp. I use two fondant smoothers... I hold on upright on the side of the cake and have it halfway up and then with the other, I gingerly work the fondant on the top of the cake over to the side fondant smoother to get a "corner". Still working on getting this down but it kinda works. I also "pinch" the edge too to make it a little more sharp.

rava Posted 4 Sep 2011 , 11:36am
post #4 of

I've also found that it is easier to achieve sharp edges if you roll your fondant thinner (between 1/8" to 1/16"). Both ganache and SMBC will work great under fondant.

iwantcookies Posted 4 Sep 2011 , 12:48pm
post #5 of

check out this youtube vid:

http://www.youtube.com/watch?v=imfDvvSZn5I&feature=relmfu

HTH

[url][/url]

millermom Posted 5 Sep 2011 , 1:34am
post #6 of

I haven't tried ganache, but SMBC just out of the fridge works great!

( I mean the cake crumb coated in SMBC right out of the fridge.)

mis622 Posted 5 Sep 2011 , 10:55pm
post #7 of

Thanks, that was a great video. I think I need to practice smoothing out.

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