Sharp Edges When Using Fondant

Decorating By ejwillen Updated 3 Jan 2012 , 12:04pm by Shan1781

ejwillen Posted 31 Dec 2011 , 11:42pm
post #1 of 7

Hi All! I have covered many cakes using fondant but I'm still not able to get a sharp edge. For some reason they always come out rounded. Am I using to much buttercream? Is the buttercream not stiff enough? I don't know what I am doing wrong and I have a wedding cake coming up and she wants square tiers. Any advice is greatly appreciated!

6 replies
KoryAK Posted 31 Dec 2011 , 11:56pm
post #2 of 7

How rounded? A tiny bit of rounding is a trademark of fondant. Try covering a chilled cake if you want it more squared.

DeniseNH Posted 1 Jan 2012 , 4:06am
post #3 of 7

The squarer the edges before covering, the squarer your fondant corners will be. Another great idea is to use two fondant smoothers at the same time one on each side of the same corner to force the fondant to a crisp point.

LisaPeps Posted 1 Jan 2012 , 9:24am
post #4 of 7

Try ganache as an undercoat instead of buttercream

ejwillen Posted 2 Jan 2012 , 9:16pm
post #5 of 7

Thanks for the tips! I always cover my cake chilled but I'll try some of your recommendations. icon_biggrin.gif

zdebssweetsj Posted 3 Jan 2012 , 11:42am
post #6 of 7

I used Sharon Zambito's video, she also recomended ganache under the fondant,it works great.

Shan1781 Posted 3 Jan 2012 , 12:04pm
post #7 of 7

this is a tute for sharp edges on fondant cakes it is a 3 part series - HTH

Shan icon_smile.gif

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