Glitterkitti Posted 29 Jun 2013 , 7:52pm
post #1 of

Can someone help me with how to make this cake? The edges are so flush. I've seen examples where a piece of white fondant is laid on top but then the edges are not flush. You can see the layer of fondant on top.

 

Thanks!

8 replies
Annabakescakes Posted 29 Jun 2013 , 8:50pm
post #2 of

AIt's just a square cake covered in fondant, then the other pieces are stuck on top.

Annabakescakes Posted 29 Jun 2013 , 8:51pm
post #3 of

AAnd it's not flush, it is just thin fondant.

Glitterkitti Posted 29 Jun 2013 , 8:53pm
post #4 of

oh, I think I see it now, the black is laid over the white on the sides as a border
 

reaves6 Posted 6 Jul 2013 , 2:52am
post #5 of

AAnyone have any idea how to get the white notches on the side if your using crusting buttercream instead of fondant, don't like the taste. I know if wont be that smooth and clean.

bct806 Posted 6 Jul 2013 , 3:01am
post #6 of
Quote:
Originally Posted by reaves6 

Anyone have any idea how to get the white notches on the side if your using crusting buttercream instead of fondant, don't like the taste. I know if wont be that smooth and clean.

 

What white notches are you referring to? You can get it that smooth. Just use the viva method. I do viva and then Melvira's. 

reaves6 Posted 6 Jul 2013 , 10:24pm
post #7 of

I say notches, I mean the squares on the sides that meet the chocolate fondant.  I thought about using the Viva method but wasn't sure how it would look where the white buttercream would meet the chocolate buttercream.  Would they smear into each other some when smoothed?

ApplegumPam Posted 6 Jul 2013 , 11:02pm
post #8 of
Quote:
Originally Posted by reaves6 

I say notches, I mean the squares on the sides that meet the chocolate fondant.  I thought about using the Viva method but wasn't sure how it would look where the white buttercream would meet the chocolate buttercream.  Would they smear into each other some when smoothed?


You will always face some sort of difficulty when you try and replicate something using a different medium.

I think a lot of this ..... fondant tastes yuck - is like a cult (where you believe something because of the minute experience you may have had).   Thick fondant made with horrible ingredients or a cheapo one out of a bucket may very well taste yuck.   But ALL fondant isn't yuck.

It can be rolled really thin and to do this cake with rolled fondant accent over buttercream would be a cinch

bct806 Posted 7 Jul 2013 , 2:57am
post #9 of
Quote:
Originally Posted by reaves6 

I say notches, I mean the squares on the sides that meet the chocolate fondant.  I thought about using the Viva method but wasn't sure how it would look where the white buttercream would meet the chocolate buttercream.  Would they smear into each other some when smoothed?

You can do the white and smooth it out, then pipe the black on top of it. If you use the viva on that part, it won't have the crisp lines the fondant has. 

 

 

Quote:
Originally Posted by ApplegumPam 


You will always face some sort of difficulty when you try and replicate something using a different medium.

I think a lot of this ..... fondant tastes yuck - is like a cult (where you believe something because of the minute experience you may have had).   Thick fondant made with horrible ingredients or a cheapo one out of a bucket may very well taste yuck.   But ALL fondant isn't yuck.

It can be rolled really thin and to do this cake with rolled fondant accent over buttercream would be a cinch

 

Agreed! Everyone here automatically jumps to...ewww. I don't want that fondant stuff. I have done sample cupcakes with them on it to show them that mine doesn't taste as bad as whatever they ate before!! 

Quote by @%username% on %date%

%body%