Finally Sharp Corners With Ganache But Cuts Fondant! Argh!

Decorating By ajwonka Updated 29 May 2012 , 5:39am by Prima

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ajwonka Posted 29 May 2012 , 2:19am
post #1 of 3

Surely I can have the best of both worlds! I adore the sharp edges I finally get with ganache! But when I try to cover the cake with fondant (mmf to be specific), it tears right along the crisp edge! Argh! Surely, I could rub the edge to round it but that defeats the purpose! What am I doing wrong? I tried adhering quickly before the weight had a chance to pull at all but the back tears while I'm adhering the front & sides!

Thanks for your help!

2 replies
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mcaulir Posted 29 May 2012 , 5:06am
post #2 of 3

I feel your pain. I find it worse when I either roll the fondant super thin, or when the weather is very dry. Adhering the top edges very quickly is all the advice I can offer, sorry. I know that's not very helpful.

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Prima Posted 29 May 2012 , 5:39am
post #3 of 3

Perhaps this video from inspiredbymichelle might help:

I know she doesn't address fondant tears, but perhaps her method of smoothing & shaping the edges can provide some help.

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