Make Sharp Edges On Each Tier

Decorating By charness101 Updated 25 Mar 2014 , 11:56pm by charness101

charness101 Posted 25 Mar 2014 , 1:10am
post #1 of 9

Anyone have any tips/tricks to getting the edges of the tiers to be sharp and not rounded? Is it different icing/fondant or a different technique? See picture below...

 

8 replies
AnnieCahill Posted 25 Mar 2014 , 1:28am
post #2 of 9

AMany use ganache under fondant for sharp edges.


denetteb Posted 25 Mar 2014 , 4:23am
post #3 of 9

are you talking in fondant or buttercream?

charness101 Posted 25 Mar 2014 , 12:01pm
post #4 of 9

AFondant would be better so I can get it really smooth.

kellyk1234 Posted 25 Mar 2014 , 1:09pm
post #5 of 9

AIf you use fondant, then ganache will be better to use underneath. Although some people can get super sharp edges with buttercream underneath. Once you put the fondant on, flip the cake upside down and smooth against whatever the cake is sitting on, pushing the fondant down to create a sharp edge. You should take Jessica Harris clean and simple cake design class on craftsy.com. It's a method she teaches and it's really helped me get sharp edges on my fondant cakes.

BeesKnees578 Posted 25 Mar 2014 , 1:15pm
post #6 of 9

Quote:

Originally Posted by kellyk1234 

If you use fondant, then ganache will be better to use underneath. Although some people can get super sharp edges with buttercream underneath. Once you put the fondant on, flip the cake upside down and smooth against whatever the cake is sitting on, pushing the fondant down to create a sharp edge. You should take Jessica Harris clean and simple cake design class on craftsy.com. It's a method she teaches and it's really helped me get sharp edges on my fondant cakes.


That's what I suggest!  I still have to get my craft plastic, but I can get OK results with my smoothers.

 

Love her classes!

AZCouture Posted 25 Mar 2014 , 1:41pm
post #7 of 9

AI learned the Planet Cake method from one of their instructors (howmagod, only the best time of my LIFE!) Anyways, the secret? It was all an illusion....the fondant wasn't any thinner than normal, in fact I was shocked! They rolled it thicker than I did. The trick was massaging and working those edges to sharp points. They started out roundy as all get out. I was quite surprised.

AZCouture Posted 25 Mar 2014 , 1:43pm
post #8 of 9

ABut working over ganache is definitely part of the trick. The fondant doesn't set up hard because you're working with cold bc, the firm but room temp ganache gives you lots of time to work those edges before skinning over or getting hard.

charness101 Posted 25 Mar 2014 , 11:56pm
post #9 of 9

Thanks for all the advice! I'm excited to try it and I'll definitely check out that class!

Quote by @%username% on %date%

%body%