I need to know how to make sharp, sharp edges on a square fondant cake. So sharp that it looks like a perfectly done square buttercream cake. How do you get that sharpness with fondant?

Anybody know?

Thanks!

Hi...I don't know what others do but I fully Ice my cake, and FREEZE it...get my fondant ready, take the cake out and Ice it hard/Frozen and pinch my edges/corners if I need too. Got this tip from Elisa Strauss at Confetti Cakes in New York and it has never failed me. I am sure others will chime in with their methods as well. At this point my cakes have already settled so when they thaw they don't shift/change shape at all and are incredibly moist. Good luck finding what works for you!

When you put the fondant on over the frozen BC, do you find that the fondant starts to collect condensation as it starts to get cold? Is that a problem at all? Thanks so much! I'll give it a try!

Thanks!

And does anyone else have any more tips for me on sharp edges (not just the corners) on a fondant-covered square cake? If you're hesitant to give your secret up, I'd be willing to swap tips that you might be interested in - just look in my gallery to see if there is something you might like to know more about - I just need to learn how to get sharp-as-buttercream edges on fondant!

Thanks!

Hi,

Sugarshack goes over this in her dvd Flawless Fondant. I'm more of a visual person and have a harder time explaining in words but pinching I guess would be a good word. You need to pinch it between two smoothers (I've only worked with a round fondant covered cake so far so am not too much of a help to you). .

I would recommend getting Sharon's dvd. I'm sure it will answer all of your questions and then some. I have her 1st 3 dvd's and they are all awesome.