EstherLee Posted 13 Jan 2012 , 5:57pm
post #1 of

Hi everyone, I am having a bit of trouble with this one. I can cover a round cake with ease, but with the square edges I am having so much trouble. My fondant rips and I can't get these corners done right. I have seen some smooth sharp edges and want to know how to achieve that look. Can anyone offer me some advice and tips? Thanks so much!

3 replies
BakedAlaska Posted 13 Jan 2012 , 6:12pm
post #2 of

Once you've draped the fondant over the square cake, begin your smoothing with the corners! Get all four corners smooth before you move to the upper edge and down to the base...

Good luck!
Tricia
aka BakedAlaska

MacsMom Posted 14 Jan 2012 , 6:06am
post #3 of

I agree, I start with the corners first. Could it be rolled too thin, causing it to tear easy?

EstherLee Posted 16 Jan 2012 , 2:42pm
post #4 of

Thank you so much. I believe rolling it too thin is always a problem I encounter. I have a bad habit of taking just enough fondant and then it ends up being way too thin. I will try doing the corners first, AND making it thicker. Thanks again so much!

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