Getting Sharp Edges With Fondant
Decorating By cakesncrumbs Updated 26 May 2009 , 3:17pm by cakesncrumbs
Hi all. I'm new at cake decorating and I've finally mastered getting crisp edges with buttercream. My problem is that as soon as I lay my fondant on my cakes, the sharp edges I created with the buttercream get rounded out and I can't get them crisp again. I'm rolling out my fondant extremely thin ~1/16" so I'm not sure if it's a fondant issue or a buttercream issue. I'm using a 1:1 butter:shortening recipe that crusts nicely.
What do you think? Any suggestions?
Hmm...how long are you letting your bc crust? Maybe popping it in the freezer for a few min. to firm up might help?
how i do it:
--firm cake
--firm dam
--trim sides
--crumbcoat
--flash freeze 8 minutes
--apply fondant and then use two opposing smoothers to work the top edges sharp
HTH!
OP- you should totally get sugarshack's videos if you haven't already. They are so informative and well-made.
how i do it:
--firm cake
--firm dam
--trim sides
--crumbcoat
--flash freeze 8 minutes
--apply fondant and then use two opposing smoothers to work the top edges sharp
HTH!
Thank You sooooo much
Thanks a bunch SugarShack!
My edges were certainly crisper but I think I still need some practice
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