AHey all, So I'm improving my fondant covering , but I can never get the crisp sharp edges with a fondant finish! Any advice or techniques or tricks anyone has to share greatly appreciated! Just striving for that sharp finish! :-/
There's an excellent FREE class taught by Linda Harden at CakeMasters...she teaches exactly what you want to know and more...
The cake she decorates is a very basic design, and you may not learn anything new, but everything she does before that is a must-see...
Register (it's free!) to gain access: http://tv.cakemasters.com/pages/course/portal.aspx?courseid=12
ADepends which fondant you use. I know that sounds silly but it's true.
I always start on the corners. I smooth and pinch just a bit. Then I use the stretching & pulling and smoothing in the center of the side. I use fondarific.
Another method is smooth & cover as usual then use the exacto to trim the corner. The fondant has to be a bit thicker for that to work.
AThanks all! I use fondarific also. Going to try some pinching when I smooth and stretch.
I attempted two fondant smoothers for creating an edge but it didn't turn out as sharp as I'd wanted.