i'm new to this forum and so happy i have found it i am having trouble getting sharp edges with both fondant and buttercream.
When i cut the cake and stack it is straight and when the buttercream is on it also has a sharp corner at the top, however as soon as the fondant is applied it the edges are automatically rounded how can i avoid this?
thank you x
maybe your fondant is to thick, try thinning it out more before placing it on the cake.
You need to work for those sharp edges :) Some use two fondant smoothers to sharpen the corners. I use something called sugar smoothers to sharpen the edge. http://www.sugarworks.com/products/sugar-smoother
You tube has a lot of videos on sharp edges - and a lot of different ways to achieve them!
i found a video on youtube by cupcake jemma which detailed how to cover a cake with fondant so a bit basic but she also went into getting sharp edges using fondant smoothers as mentioned above. Might be worth you having a look at that.
It sounds like maybe you are not chilling the buttercream on the cake before doing the fondant?
Thank youfor the replies,
i have been chilling them, i think i need to get another smoother and be more patient with it. I'm not sire if my fondant is too thick or not, i'm always so nervours about covering a cake, if its too thin it might rip and if I can't get the creases out i will have to redo the whole thing.