3
replies
classiccake
Posted 1 Mar 2009 , 10:44pm
post #2 of 4
Do you use a fondant smoother on the sides? That usually helps. The corners will never be really sharp using fondant. Part of what makes the fondant look is the rounded edges.
lostincake
Posted 1 Mar 2009 , 10:55pm
post #3 of 4
I've seen people use a thin layer of ganache underneath the fondant rather than icing in BC. It gives a sharper edge although it will never be as quite as sharp as in BC alone.
*edited to add the word "alone" for clarification*
Quote:
Originally Posted by vlin28
I've seen people use a thin layer of ganache underneath the fondant rather than icing in BC. It gives a sharper edge although it will never be as quite as sharp as in BC.
I've seen people use a thin layer of ganache underneath the fondant rather than icing in BC. It gives a sharper edge although it will never be as quite as sharp as in BC.
Totaly agree with vlin 28! 
You cannot get a very sharp edge with bc under fondant.
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