How To Get Straight Edges On Cake?

Decorating By lucky77 Updated 6 Feb 2014 , 3:59pm by FlourPots

lucky77 Posted 6 Feb 2014 , 9:52am
post #1 of 11

Ahi..i have tried getting straight edges on cake with two fondant smoothners also...but i am not getting a hang of it...can someone tell me where am i going wrong?and what angle these smootheners should be?

10 replies
cupcakemaker Posted 6 Feb 2014 , 9:57am
post #2 of 11

AI use acetate. It's a bit hit and miss though! Will be interested to see what people suggest.

810whitechoc Posted 6 Feb 2014 , 10:10am
post #3 of 11

Inspired By Michelle does a great series of You Tube videos showing you how to do this.  In this case a picture is worth a thousand words, meaning you can read how to do it, but it is much easier to understand the technique when you see somebody as clever as Michelle doing it.

cakealicious7 Posted 6 Feb 2014 , 11:20am
post #4 of 11

A

Original message sent by 810whitechoc

Inspired By Michelle does a great series of You Tube videos showing you how to do this.  In this case a picture is worth a thousand words, meaning you can read how to do it, but it is much easier to understand the technique when you see somebody as clever as Michelle doing it.

Can't agree more with this!! I loved watching those tutorials and they helped me so much

MBalaska Posted 6 Feb 2014 , 11:23am
post #5 of 11

are you working with fondant, modeling chocolate, or buttercream, {crusting or non-crusting.}

SweetShop5 Posted 6 Feb 2014 , 11:50am
post #6 of 11

I've tried using smoothers too, but it doesn't seem to work very well. It'd be great to know how others do it.

as you wish Posted 6 Feb 2014 , 1:56pm
post #7 of 11

AThe key to getting straight, smooth edges with your fondant is to make sure that your buttercream (or ganache, or whatever you use under the fondant) has straight, smooth edges. And the key to that is making sure your cake does, too. It comes down to the foundation. :) To get the buttercream really smooth and straight-edged use a bench scraper held straight up against the side of the cake (vertically straight, but on about a 45 degree angle to the cake) and spin your turntable around in as close to one smooth motion all the way around as you can. Level the top using either you scraper or an offset spatula, making sure whatever tool you use is clean before each swipe across the cake. Now pop your cake in the fridge for about 15 minutes or so. You don't need the cake really cold, just cool enough that the buttercream firms up to support the fondant. Hope that all makes sense! :)

lucky77 Posted 6 Feb 2014 , 3:46pm
post #8 of 11

i am working with fondant..

lucky77 Posted 6 Feb 2014 , 3:47pm
post #9 of 11

i agree with you that it starts from foundation and i do try the technique mentioned by you...but when it comes to getting straight edges on fondant...i fail:(

as you wish Posted 6 Feb 2014 , 3:50pm
post #10 of 11

ACould you post a picture of a cake you are working on? It might be easier to help if we can see what you are dealing with. :)

FlourPots Posted 6 Feb 2014 , 3:57pm
post #11 of 11

There's a must-see FREE class taught by Linda Harden, which you can find here: http://tv.cakemasters.com/pages/course/portal.aspx?courseid=12

 

The actual design is pretty basic, but preparing the cake for fondant, including ganaching...and after, getting a sharp fondant edge at the top, is really amazing...I learned a lot.

 

She's a great teacher.

I LOVED this class....
She points out that the Wilton smoother (which she doesn't name, but you can clearly identify), has one straight edge and one rounded...I had NEVER, EVER read or heard that anywhere...I immediately paused the class to go check mine and sure enough, it's true...
Obviously, you'd use the STRAIGHT edge, butted up against another to get a sharp fondant edge at the top...
 
Her finger placements on the smoothers are important, she shows how to do it and the awesome result!
 
PS....her bottom fondant edge, which she used a knife to cut around, is flawless, I love it!

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