I've noticed on all the fondant covered cakes that the edges seem round. Do you shape them like that before covering (trimming the edges) or is it the way it just turns out?
I am making a bridal shower cake and the request was fondant.I've never covered a square.
Colors Ivory and sage. 10" sq. Any Ideas? I have a few in mind but nothing concrete yet.
Thank you
It is easier to trim the edges slightly as squares are the hardest to cover because of the pointy corners.The problem I found was that I could never evenly trim the same amount from each side.Arrrggghhhh
YOu can cover any shape with fondant - but in my experience it's hard to get sharp edges even if your buttercream layer is that way. I find the corners a bit tricky - I really have to work with them to keep puckers to a minimum.
To me fondant is like soft, drapey material that molds itself around any shape.
Someone with lots more experience may have some good suggestions tho if your wanting sharp angles!
try covering a small box. I found corners on squares to be easier than rounds. Don't roll it too thin, start at a corner and ease the excess into the fondant. You have to sort of 'unstretch' the fondant to prevent creases.
I agree. After placing the fondant on the cake, and smoothing the top, start working on the corners and work out the extra fondant through the sides.
I've only done one square, and definitely found it more tricky than the round (with I think I'm pretty good at), but it came out better than I expected for a first time square.
Good luck.
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