Secret To Straight Clean Cuts?

Decorating By anoldhippy Updated 13 Apr 2007 , 11:49pm by luvbakin

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anoldhippy Posted 13 Apr 2007 , 4:36pm
post #1 of 4

I was making "ribbon" streamers for my Easter basket cake. I used a pizza roller, a regular steak knife, my offset spatula (as my Wilton Instructor suggested) a butter knife and it never comepletely cuts clean. It always has a little tear or raggedness. Could the fondant be too warm. Also what is the ratio for fondant to gum past to make figures? I am getting ready to start making stuff for my county fair entry. Thank you for your time.

3 replies
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KoryAK Posted 13 Apr 2007 , 5:03pm
post #2 of 4

You need a really sharp knife... I don't know what kind of steak knives you have but most of the ones I've seen are kind of serrated. You need a very smooth chef type of knife. Even a paring knife. And make sure the fondant isn't dried out.

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GIAcakes Posted 13 Apr 2007 , 5:52pm
post #3 of 4

an exacto knife works well.

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luvbakin Posted 13 Apr 2007 , 11:49pm
post #4 of 4

To make figures try a 50/50 ratio.

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