Would Really Appreciate Some Answers :)

Decorating By tessholly1 Updated 3 Jun 2014 , 5:22pm by cai0311

tessholly1 Posted 2 Jun 2014 , 5:55pm
post #1 of 5

A1) If you were doing a really tall cake would you need to put cardboard and dowels inside the actual cake?? 2) What is better to get perfect sharp edges on a cake; buttercream or ganache?? (My buttercream always goes soft and squiges when I put fondant on making the edges rounded!!) 3) Does anyone have amazing recipes for the above question?? 4) What is best to use as dowels when stacking a cake?? And finally.. 5) How do in use my fondant smoothers, i know how they are 'supposed' to work but when I use the they just get stuck to my fondant and don't smooth but just leave marks so I can't use them!! Thanks in advance :)

4 replies
cakegrandma Posted 2 Jun 2014 , 6:21pm
post #2 of 5

Hopefully I can answer your questions;

1) Not sure what you mean by really tall cake.  If you want to stack any more than 2 layers on 1 cake, you should put a cake board between every 2.  If you are stacking tiers on each other then you will need dowels to hold the weight of new cake on top of it.

2)To get a sharp edge under your fondant don't put excessive amounts of either on your cake. Put the cake into the fridge or freezer, until the icing/ganache has hardened. Put your fondant on, you may have to spritz with a little water. in order to have the fondant stick.

3)  Almost any recipe will work to stack, if you want a new one check the recipes on here or use your favorite.

4) I prefer the dowels that are hollow as they are bigger around than the wooden ones.

5) It is best to use 2 fondant smoothers at a time. I use one to brace against the cake itself as I use the other to smooth, this way no finger indentations.  As far as dragging, keep a little pouch of corn starch and just light dust the smoothers. they will glide over the fondant and if they stick again, dust them.

MsGF Posted 3 Jun 2014 , 1:09pm
post #3 of 5

It's easier to get sharp edges when using ganache rather than buttercream.  Even when the BC is cooled before applying fondant it will soften as you work on the it.  Ganache dries firm and stays that way even after cooling it.

tessholly1 Posted 3 Jun 2014 , 3:17pm
post #4 of 5

AThank you both for replying, that's really helpful and I feel like I now have the answers to the little problems that have been annoying me for ages :) hopefully I can now get my cakes to the standard I want them to be!!

cai0311 Posted 3 Jun 2014 , 5:22pm
post #5 of 5

AFor dowels, I use plastic bubble tea straws. They work really well even on large cakes.

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