I am concerned that lining my 6" and 10" hexagonal cake tins will spoil the sharp corners of the cakes. Any suggestions please?
Firstly, you'll achieve the sharp corners with your ganache or buttercream under your fondant.
BUT you can just crease the baking paper well into each corner - just measure and fold each one.
You can just line the bottoms of the pans and use a knife to run around the sides of the cakes.
Thank you winniemog and Pastrybaglady.
I tried both ways. I carefully creased the baking paper sharply into all corners. It wasn't too bad - certainly distorted the sides and corners a little but, as you mentioned, the ganache did a pretty good camouflage job.
Lining only the bottom of the pan gave a sharper shape. Perhaps I didn't grease and flour the sides and corners well enough because a couple of corners stuck a little and broke slightly. Once again, the ganache hid this well.
Thanks again for your help. Happy caking,