Square fondant cakes

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Permalink Reply by jeri c on May 25, 2011 at 12:16am

If your pans have the crisp edges it starts it all... then be sure your buttercream has the crisp edges, using a bench scraper and then going over it with the square edge fondant smoother and viva towels helps...  and be sure it sets up well... this is one time it pays to cool your cake thoroughly before adding the fondant.  I have the edgers that are for the crisp edges....  I have the entire set of these edgers....

http://www.globalsugarart.com/product.php?id=19558&name=Sharp%2...

Love them.

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Permalink Reply by Carolyn Carder on May 25, 2011 at 7:24pm

Thanks I will give them a try.

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Permalink Reply by Misty Miller on May 28, 2011 at 10:17pm

I agree.  I have good success getting crisp corners now on my square cakes.  It took awhile for me to figure it out.  First I make sure my buttercream has very sharp corners.  To do that I ice the top of the cake then when icing the sides and corners I put SO much on the spatula that it is standing up over the edge of the cake a long way,  ESPECIALLY on the corners.  Then I take a small offset spatula and gently swipe from the outside to the inside making a perfect edge.  Do the same on the corners going diagonally in toward the center of the cake.  It will make a perfect corner. 

 

Then I freeze the cake for awhile.  At least 15 minutes so that the butter cream is hard.  Then I quickly wet my hands and rub them all over the cake so the fondant will adhere and also to smooth out any uneven spot.  Dry hands and board completely and roll out fondant.  After putting the fondant on the cake and smoothing the sides I go back around with TWO fondant smoothers.  After smoothing the sides place a smoother on the side turned 90 degrees with the side edge perfectly even with the top of the cake.  Apply light pressure while you use the other smoother to smoothe the top of the cake going from the center out right over the edge of the first smoother.  Do the same thing placing one smoother on the top of the cake right up to the edge and take the other one and smooth the sides going upward.  On the corners put both smoother on either side of th corner with the edges meeting right in the corner and move them up only.  That will make the corners crips and push the corners up, since they usually tend to sag a little.  Hope this helps.

 

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