Keeping A Square A Square

Decorating By polochopins Updated 13 Mar 2011 , 2:16am by cupadeecakes

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polochopins Posted 12 Mar 2011 , 5:23pm
post #1 of 5

When I'm covering a square/rectangle cake with fondant I can't get a sharp edge and the cake looks more like a pillow than a box. How can you keep this edge?

4 replies
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mplaidgirl2 Posted 12 Mar 2011 , 5:32pm
post #2 of 5

I haven't even attempted covering a square cake so I'm curoius to hear the tips too

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debbief Posted 12 Mar 2011 , 8:01pm
post #3 of 5

Here's some tips for sharp corners:
make sure your fondant is not too thick.
start with sharp corners when you ice the cake, you'll have better luck keeping them sharp.
Chill your cake before covering it

use two fondant smoothers like this

Ice with ganache under your fondant. It stays very firm and holds a very sharp edge.

practice practice practice icon_wink.gif

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LisaR64 Posted 13 Mar 2011 , 1:55am
post #4 of 5

One trick I've learned is to bake your cake an inch bigger than you need. Then fill, stack and chill the cake really well. Then take a knife and trim each side of the cake so the sides are perfectly straight. Then crumb coat and chill thoroughly again before covering in fondant.

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cupadeecakes Posted 13 Mar 2011 , 2:16am
post #5 of 5

fter you have your fondant on you can run your fingers along the edges of the cake, one on the top and one on the side, effectively "pinching" the fondant into a sharp edge. You can also cover te cake with modeling chocolate panels (or put them on the cake before the fondant). HTH!

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