I have been doing cakes for a couple of years now, and I am finally starting to get comfortable with the techniques required to make the cakes, buttercream, and fondant. But I just can't seem to get that crisp edge and clean look that others do. Are there any helpful tools, techniques that would help, or is it simply a matter of "practice makes perfect"? I only get to do this as a hobby, so I don't really get the amount of practice I would like between work and taking care of the house and daughter's activities.
Try using ganache, here's a link that might help.
http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html
Use the upside down icing technique to get the crisp edges. Use it either with ganache or a meringue buttercream (ganache is easier). There is a video on this website http://jessicakesblog.blogspot.com/2011/06/video-tutorial-upside-down-frosting.html. Once you get your icing smooth, you can cover it with fondant which is rolled really thin.
Try getting the DVD "Perfecting The Art of Butter Cream" from Sugar Ed Productions.....Her technique is great and she is an excellent teacher.
Lisa's link didn't work for me either but the video is still definitely on the blog. I'm linking it again here - try it and see http://jessicakesblog.blogspot.com/2011/06/video-tutorial-upside-down-frosting.html
I'm self-taught, too, and recently got into using ganache. It's definitely the best way to go for crisp edges! I'm still learning/perfecting it. I have a violin cake to do this week, and I'm hoping to get a better finished look than my last/first violin cake
You could run a new search in the forums to look for ganache under fondant posts for more tips.
I'm still trying to perfect it too, like Plant Cake perfection. I have been using ganache under my fondant and it has worked pretty well. The only problem I run into is due to operator error - either I don't let the ganache sit long enough before spreading on cake or I have not smoothed out the fondant while on the cake. But I can definitely say, it's been easier for me since switching to ganache.
Yes, 1Cake, I also have been running into the same problems!
I notice that if I warm it a bit before spreading, it's (1) easier to spread and (2) dries up stiffer at room temp harder. Another thing I've learned is that if you are making *white* chocolate ganache, you need to make sure your ratio of chocolate to cream is higher (2:1 for chocolate but 3 or 4:1 for white). This makes a *huge* difference in the consistency and the stiffening.
Also I have been using a warm butter knife to go around and smooth out the peaks/spread marks.
might sound weird but my fav cake tool is a 6" wide putty knife from home depot. its nice and tall to get the taller cakes smooth. its easy to handle and has a straight angle at the bottom to help keep the edges of the cake straight. i cant live without it!
Sugarshacks videos are awesome! It's a great investment. I have done several cakes (I haven't posted yet) that cone out nice and crisp following her methods. I have also found that having high quality tools help. Making sure everything is level from the get go is crucial to having an even cake. You also need to find the perfect buttercream to aid you in easily frosting a crisp cake. I have only been baking cakes for about a year but I feel that I have learned so much from my awesome CC friends and by taking specialty cake classes at a local bake shop in my area. We are both starting on a very interesting and fun journey in the cake world!!
Yes, 1Cake, I also have been running into the same problems!
I notice that if I warm it a bit before spreading, it's (1) easier to spread and (2) dries up stiffer at room temp harder. Another thing I've learned is that if you are making *white* chocolate ganache, you need to make sure your ratio of chocolate to cream is higher (2:1 for chocolate but 3 or 4:1 for white). This makes a *huge* difference in the consistency and the stiffening.
Also I have been using a warm butter knife to go around and smooth out the peaks/spread marks.
I learned my lesson with white chocolate....resulting in me laughing and crying at the same time. Luckily the cake was for a friend and it was a free one.
Oh and don't put the ganached cake in the freezer.....BULGE! My luau cake in my pictures had a little bulge from me putting the cake in the freezer.
Thanks for the tip, I have to try the warm butter knife technique and see how it works for me.
I totally, 100% agree with the previous posters that Sugarshack's videos are extremely helpful in learning to get the icing smooth and sharp. I look back at the pictures before and after Sugarshack and can definitely tell the difference. I am also just a hobby baker so I not decorating every week but I feel like the more I practice the better I am getting. Both "Perfecting the Art of Buttercream" and "Boxes and Bows" are excellent. I used the information I got from "Boxes and Bows" when I was making a cake for a cake show a few years ago and ended up winning the Grand prize in the Divisional show. That would have never happened if I hadn't purchased her instructional video!
I also agree the cake must be leveled properly and the texture of your icing can make a big difference.
My cakes are not perfect, by any means - BUT on the last cake I did I used the upside down method and white ganache. Oh. My. Word. What a difference that makes! My fondant looked better than ever and it was less work!
Yes, 1Cake, I also have been running into the same problems!
I notice that if I warm it a bit before spreading, it's (1) easier to spread and (2) dries up stiffer at room temp harder. Another thing I've learned is that if you are making *white* chocolate ganache, you need to make sure your ratio of chocolate to cream is higher (2:1 for chocolate but 3 or 4:1 for white). This makes a *huge* difference in the consistency and the stiffening.
Also I have been using a warm butter knife to go around and smooth out the peaks/spread marks.
I learned my lesson with white chocolate....resulting in me laughing and crying at the same time. Luckily the cake was for a friend and it was a free one.
Oh and don't put the ganached cake in the freezer.....BULGE! My luau cake in my pictures had a little bulge from me putting the cake in the freezer.
Thanks for the tip, I have to try the warm butter knife technique and see how it works for me.
If you ever find your ganache has turned out too soft and is not setting enough to be usable you can just stir in some extra melted chocolate, just make sure you mix it in completely. (Sometimes to get it mixed in properly you may need to soften/warm the ganache a little in the microwave first, then mix in the melted chocolate well, then leave the ganache to set at room temperature again (or put in fridge for a little while) until it's a workable consistency)
Hi
I have been reading through all the great tips for the smooth fondant icing with crisp edges & although I havent yet tried the ganaching method, its next on my list - I have a few queries though
When you use ganache as a filling - does it harden up or stay smooth
when you cover a cake in spreadable ganache (that has set up from the runny ganache) does it harden into a shell like form where it is too hard to cut when the it comes to eating the cake
Lastly, can you use choc ganache to stack a cake - ie when you have got the edges smooth with ganache & covered each tier in fondant - is it ok to dowel the tiers for stacking or will the ganache crack & cause the fondant to split
thanks in advance
Clare
The link for Jessica Harris' video is messed up.
But the blog is still there:
http://jessicakesblog.blogspot.com/
Scroll down for the video.
If you ever find your ganache has turned out too soft and is not setting enough to be usable you can just stir in some extra melted chocolate, just make sure you mix it in completely. (Sometimes to get it mixed in properly you may need to soften/warm the ganache a little in the microwave first, then mix in the melted chocolate well, then leave the ganache to set at room temperature again (or put in fridge for a little while) until it's a workable consistency)
That's a great tip, thanks
OMG!!!!!!!!!!!!!!! I am so trying that this weekend!!! Thank you everyone for this forum....I have been wondering how people get sharp, smooth edges and now I know
I just tried the upside-down method shown in Jessica's link from last week and I got great results, so add me to that list of people! I haven't tried ganache.
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