Help Why Can't I Get Sharp Corners
Decorating By maddyscreations Updated 12 May 2007 , 1:35am by BlakesCakes
I need help fast, I can't seem to get sharp corners, my cakes were baked in the square pans with the sharp corners but when I cover them with fondant they round off, am rolling the fondant to thick or putting to much buttercream under it? Whats the secret???
Perhaps you should check out the article on achieving nice sharp corners. It's posted in the articles....can't remember the actual title. After you've done this with your buttercream coat (before fondant), stick it in the fridge to firm a bit, then try covering with fondant. I've never tried, but I don't see why it wouldn't work. HTH!
Sorry, but you just don't get sharp corners when covering with fondant the traditional way, even if you roll it pretty thin and apply it over a sharp cornered buttercream coating. It's just the nature of the product, especially if the cake being covered is a sponge and not a marzipan covered fruitcake.
You can manipulate the fondant to make the corners sharper, but it's tricky.
You can cut strips with beveled edges and butt join them at the corners. You need to roll the fondant fairly thick for this and it leaves a seam.
If you make the buttercream fairly thick under the fondant, you can cover it and then form a sharp corners by basically pinching a straight sharp corner with your hands or 2 fondant smoothers. This can tear the fodant, though.
Generally, if you see a fondant covered "cake" with sharp corners, it's probably a dummy that has not had the edges sanded down much......
JMHO
Rae
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