Flawless finishes…sharp melting edges…
This super professional presentation for cake decoration…
We all want to reach them, but they can seem so elusive.
This post will explore some expert tips and tricks that are definitely useful when working with fondant icing to achieve that perfect finish.
Try and Have Fun
First of all…
Have fun experimenting with different techniques and trial processes before you need to perfect the skills for that special cake. Take the pressure off and have fun learning what works best for you.
Remember to have the equipment and supplies you need organized in advance. You’ll have a lot more fun if you’re not running to the store in the middle of the process!
Preparation of the cake
Preparing the cake before applying the fondant icing is key to your success.
Here are two ways that are popular and deliciously effective. Both will give you a smooth and solid base for the fondant to adhere to:
- “Ganaching” the cake
The first way to prepare your cake is to:
- Cover with ganache
- Smooth the ganache
- Refrigerate for a while to help the ganache set properly
2. Second Method: The “Upside Down”
If you want to create a layered cake and prefer to use buttercream icing under the fondant, this method will work well:
- Place a piece of baking paper on your turntable stand
- Smooth a layer of butter cream on the baking paper where the cake will go
- Place the base cake layer on the buttercream. (This will actually become the top layer of the cake when you flip it over)
- Begin adding the cake layers, adding the filling between the layers
- When finished, put the cake in the fridge for 10 minutes
- Then add the crumb coating and put back in the fridge for another 10 minutes
- Then add the butter cream to the sides and top. Smooth the sides well, but don’t worry too much about the top because it will end up being the bottom of your cake!
- When it’s iced, place a cake board on top of your cake with some buttercream to top it off.
- Place the cake in the refrigerator for about 20 minutes
- Take the cake out of the fridge and carefully turn your cake over
- Gently remove the baking paper and you will have a perfect buttercream frosted cake with sharp edges.
Now for the Fondant…
First of all…
Use a good quality fondant. To get a professional finish with sharp edges to your fondant, you need to work with a quality product.
Work on a surface where the fondant will not stick, or, alternatively, add some powdered sugar to the surface to prevent it from sticking.
Knead well until soft. If you add color to it, mix until the color is evenly distributed.
To apply the fondant to the cake:
- Roll out the fondant so it is very thin. And gently turn it over the cake*
- Apply gently to the sides with your hands
- Smooth the sides with fondant smoothers
- Trim the excess in the bottom
- Using a larger cake board lined with parchment paper, flip the cake over, once
* Super helpful tip:
Spread the fondant on a piece of acetate. You can then use the acetate to lift the fondant and carefully place it on the top of the cake.
Bonus helpful tip:
Have a pin handy!
When you start rolling out the fondant with the rolling pin, if you see air bubbles forming, you can simply use the pin to pop the bubble and gently smooth it out.
Flexi straighteners they are great for smoothing and creating sharp edges. (You can also use acetate or washed, clean plastic cards if you don’t have a set. I like to improvise!)
You can use smoothing regularly towards the end to complete your perfect finish.
Fondant sharp edges
- Without removing the top cake board, continue smoothing the sides of the cake down to the bottom…that will make the edges sharp.
- Once you are happy with the result, flip the cake over one last time and remove the larger cake board to reveal…
Those precious sharp fondant edges!
If you want to do them as well better, use the Flexi Smoothers until you get the result you’re looking for.
Practice and Fun
As always… don’t get discouraged if it’s not perfect when you start decorating your cakes.
Practice, experience and enjoy the ride….You will get there.