So I did my first fondant covered cake Saturday...I wanted nice, looking edges, but when I put the fondant on, my edges rounded a lot... how do you get that nice square looking edge with fondant? Was my fondant perhaps too thick/heavy, and the weight smushed my corners down? Does this make sense?

I want my fondant rounds to look like this:



Not rounded like this:



Any ideas/tips for me?

bump, because I want to know the answer also.

darkchocolate

I make sure that the icing underneath has very sharp edges and is well chilled.

This is one of my cakes

http://www.cakesbymaryann.com/lauson%204.jpg

ditto to pp. crisp, COLD edges.

So, what is the trick to getting sharp edges? I need help there.

darkchocolate

You could also try making your BC layer thinner and then there would be less to smoosh out of the way. Sorry if this doesn't make sense!

BTW- It is funny because I love that look of the rounded corners (you can even buy pans that do it to the cake for you!) But I know that it can be frustrating if it isn't the look you are going for!

The edges underneath were very sharp.... maybe I need to cool the cake longer? I was in a rush, and after I iced it sat in the fridge for only about 15 minutes...

Thinner fondant, less weight, and longer in the fridge?

Yeah ...I let my cakes sit for a day at least and chill for a while. Also you really need to coat the cake with a good layer of buttercream. I ice a cake as I would ice it normally. The smoother the cake the smoother the fondant.

moydear77, love that cake!

Would the fondant look right if you put a thin layer of BC on the edge and a normal amount on the rest of the cake? I would want to make sure there was enough BC for those who scrape off the fondant.

Is it necessary to refrigerate a cake before applying fondant?

darkchocolate

You would not have straight sides then. I chill all my cakes but I also work with SMBC! I have always iced all my cakes the same was with or without the fondant.
It really makes a differnce in how smooth your fondant will be. Any imperfections get magnified with fondant.

maybe your frosting is too thin and oozes?

Lovely cakes and that is exactly what fondant edges should look like. That is why it is so difficult to ice a round cake in buttercream in the Faux Fondant method, unless you use contour pans you don't get that lovely rounded edge look. I see what you are saying in comparing the two photos. Yours looks like the top tier was baked in a contoured pan, but I love the look.

Hmm. I haven't used fondant much, but I always put my fondant over my crusting buttercream immediately after icing the cake - I don't let it chill or set up.

I find though if my cake is soft and my fondant is too thick and heavy, it will "round" the edges instead of staying crisp since the weight of the fondant is pulling the cake down a bit.

Does everyone else chill their cake after applying the buttercream but before applying the fondant?

Maybe I'm just weird!