Hi All! I have covered many cakes using fondant but I'm still not able to get a sharp edge. For some reason they always come out rounded. Am I using to much buttercream? Is the buttercream not stiff enough? I don't know what I am doing wrong and I have a wedding cake coming up and she wants square tiers. Any advice is greatly appreciated!
I used Sharon Zambito's video, she also recomended ganache under the fondant,it works great.
this is a tute for sharp edges on fondant cakes it is a 3 part series - HTH
http://www.youtube.com/watch?v=qFtm8q4m4Bk&feature=relmfu
Shan ![]()
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