SweetShop5 Posted 18 Feb 2014 , 10:32pm
post #1 of

Its been bothering me for awhile, I have googled and found a way to have sharp edges on cakes using cake smoothers but I'm still not that satisfied. I recently got a wedding cake order and the cake has extremely sharp edges. Does anyone have any advice on how to make them quite sharp like this?

 

Thank you :)

14 replies
sweettooth101 Posted 18 Feb 2014 , 10:42pm
post #2 of

Take a look at Jennifer's  blog from Cup a Dee. Here's the link.

http://cupadeecakes.blogspot.ca/2010/11/how-do-i-get-my-cakes-smooth.html

SweetShop5 Posted 18 Feb 2014 , 10:44pm
post #3 of

Quote:

Originally Posted by sweettooth101 
 

Take a look at Jennifer's  blog from Cup a Dee. Here's the link.

http://cupadeecakes.blogspot.ca/2010/11/how-do-i-get-my-cakes-smooth.html

Sorry, I meant to say with fondant.

morganchampagne Posted 18 Feb 2014 , 10:45pm
post #4 of

APractice, practice, practice. There's no other way that I know of...

You can Google something called the upside down method which is what I do, but it doesn't guarantee sharp edges, it does get you close though. That kind of thing comes with experience

sweettooth101 Posted 18 Feb 2014 , 10:55pm
post #5 of

You probably could use the same method but not do a thick layer of buttercream.

enga Posted 18 Feb 2014 , 11:02pm
post #6 of

http://youtu.be/imfDvvSZn5I

 

I found that with my SMBC I had to have it in the fridge for a bit before putting the fondant on.

 

HTH

LizzieAylett Posted 19 Feb 2014 , 12:19pm
post #7 of

I find I get a much sharper edge using ganache under the fondant, rather than buttercream.  Then you do the tricks with the smoothers to get it even sharper.

MyFairDiva Posted 19 Feb 2014 , 12:57pm
post #8 of

AI second LizzieAylett about the ganache under fondant, and all others about practice. This blog has a good post on the subject to get you started, I had saved it to my Favorites. http://www.deliciouscakedesign.com/blog/?tag=cake-sharp-edge

chichidodoo Posted 19 Feb 2014 , 1:11pm
post #9 of

Hope this link helps

 

http://cakesdecor.com/entries/21-sharp-edges-on-fondant-cakes

sweettooth101 Posted 20 Feb 2014 , 1:46am

Here's another one with ganache by Linda Harden on cake masters, It is a free lesson, worth watching, but you will have to register.

http://tv.cakemasters.com/pages/course/CourseMaterial.aspx?courseid=12

FlourPots Posted 20 Feb 2014 , 3:00am

Quote:

Originally Posted by sweettooth101 
 

Here's another one with ganache by Linda Harden on cake masters, It is a free lesson, worth watching, but you will have to register.

http://tv.cakemasters.com/pages/course/CourseMaterial.aspx?courseid=12

 

I love Linda Harden's class...I learned a ton!


Here's a preview: http://tv.cakemasters.com/pages/course/portal.aspx?courseid=12

SweetShop5 Posted 20 Feb 2014 , 12:09pm

Thanks for all the responses :)

morganchampagne Posted 20 Feb 2014 , 11:36pm

So for those who only use Ganache under fondant for sharp edges…what do you do when the client doesn't want Ganache? Just wondering

SweetShop5 Posted 21 Feb 2014 , 2:14am

Quote:

Originally Posted by morganchampagne 
 

So for those who only use Ganache under fondant for sharp edges…what do you do when the client doesn't want Ganache? Just wondering

Ya I'd like to know this too. I've never used Ganache before because no one has requested it. I usually used buttercream.

BeesKnees578 Posted 21 Feb 2014 , 2:54am

I use with buttercream and it works wonderfully.  Must freeze for 2 hrs or so after icing...or else the top may tear off when you lift the board.  Speaking from experience...

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