AHow do you get sharp edges and corners on a fondant coveted cake? Do you have to freeze it after adding the buttercream?
I've seen some square cakes and the edges and corners are so straight and sharp if that makes sense?????
AI've never seen anyone freeze the cake to achieve the sharp corner look. But refrigeration yes, so the BC can set. At that point it would have crusted over and be a little stiff. You would have to lightly spray the cake with water or simple syrup for the fondant to stick. Also with the BC being set, it should be easier to smooth out the corners for the look that you want.
Hope this helps...someone with more experience than me might have a better suggestion. Good luck!
AIt all depends on your preparation of the layer under the fondant. In Australia a lot of us use ganache because you can get really sharp edges and corners with the ganache. I let it set up overnight or in the fridge depending on timing and the weather. Then when you add the fondant and you work it with smoothers, you can bring up the sharp edges and corners that are underneath. Start with an 8" round cake to practise the edges and then try square cakes to introduce corners. Lots of practice ahead!
AThanks. Do you do 2 layers of ganache and set in between? Also how think do you tend to do the layers?
AJust one layer of ganache goes on the outside of the cakes. I tend to fill with swiss meringue buttercreams etc, although sometimes I use flavoured ganache between the torted layers.
The outside layer of ganache is fairly thick - maybe upwards of 5mm (that's 1/4 inch-ish to the US people) depending on how much the cake has shrunk. So an 8" cake goes on an 8" board and I fill the ganache flush to the edge of the board.
I ganache and level the top of the cake first, then apply the ganache around the outside of the cake and use a scraper or set square to make sure the sides are perfectly vertical, let it set up for a short time (maybe 30 mins depending on temperature) and then clean up the edges if needed. Then I let it set hard overnight or in fridge.
And the ganache is like spreadable peanut butter when it goes on, so semi-set already.
Do you mind if I have your recipe for ganache?
ASame as many people on here use - 2:1 chocolate:cream ratio for dark chocolate, and 3:1 for milk and white chocolate. You can adjust the ratios if needed for your local climate and choice of chocolate. I use Callebaut, a Belgian couverture, expensive but delicious!