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