Aug 2, 2019
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Access over 850 more cake tutorials, techniques, product trials, live shows, and much, much more. Make sure you don't miss out on our latest videos & subscribe to our channel now! Stream it. Watch it. Make it.
How To Make Chocolate Decoration Recipe 2018 🍰 10 Amazing Chocolate Cake Decorating #416
How To Make Chocolate Decoration Recipe 2018 🍰 10 Amazing Chocolate Cake Decorating #416
Most Satisfying Cakes Decorating Must See in the World #416
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(via https://www.youtube.com/watch?v=5xW_Pu9-qqw)
Hello! I'm a baker and decorator at a local bakery and was wondering if you had any tips on making sure the top edges on fondant covered cakes are as squared as possible? The edges on cakes I cover are normally more rounded. I always use buttercream underneath. Any tips?
Hi there! Thank you for the ask!
The number one fail proof way to get crisp edges with fondant is to use ganache. Here’s a great text tutorial, but you can find a million video tutorials on YouTube if that’s more your learning style.
Now since you work in a bakery, it’d probably be pretty hard to get them to make such a big change to their cakes. I know in my bakery it would be impractical because of the volume of orders and how fast our turn around on cakes needs to be.
If that is the case, the best advice I have to give is that sharp fondant edges start with sharp edges underneath, be they ganache or buttercream. So make your edges as crisp as possible.
And use acetate! Acetate is so much more affective at getting sharp edges than just using two fondant paddles. Here’s a great example of what a difference it makes.
Those are my two big secrets, but here’s a few more tips and tricks to consider trying out until you find the method that works best for you and your business:
1) Try using the upside down icing method mentioned in the ganache tutorial (here). This will give you razor sharp buttercream edges. You can freeze your cake to help keep these edges, but you run the risk of you fondant sweating so I wouldn’t recommend freezing it for too long if you can’t afford the time for it to thaw.
2) Use very stiff butter based buttercream or a crusting high ratio shortening based buttercream. The stiffer your buttercream, the better chance of your sharp buttercream edges holding up under the weight of the fondant:
3) Roll your fondant thinner. The thicker your fondant, the heavier it is and it will squish your buttercream edges. This is easier to do if you roll it on a non stick surface ( I love my wilton fondant Matt because it has the measurements printed right on it) and apply shortening instead of cornstarch. I can literally roll it so thin that my fondant is see through! (Also helps save a boat load of fondant/money. It adds up!)
4) Use 2 fondant paddles, 2 acetate strips, or one of each. Which ever you use, only one is not going to cut it. You need two to form a 90 degree angle at your edges.
5) Magic Line brand cake pans. They’re available from both Global sugar arts and Amazon for sure, and are hands down the pans you should be using in a professional bakery in my opinion. They’re durable and have such a sharp, clean edge, so building off of that is a breeze!
I hope this helps!
Have your own questions? Ask away!
Would you like to see your own edible art featured on the blog? Submissions are welcome!
Happy decorating!
-Taryn.
TUTORIAL TUESDAY:How To Decorate a Hamburger Cake! Difficulty:Beginner.
The great thing about this cake is that it's so easy to play with and customize. There's tons of reference photos on the tutorial page, so if you're comfortable with carving cakes or covering them in fondant you can tackle those cakes while still using the skills displayed for this basic burger.
So without further adieu, check it out!
I’ll Have Fries With That: Burger Cakes!
Have fun, submit your results, and happy decorating!
-Taryn.
TUTORIAL TUESDAY: How to make mini ghost cakes! Difficulty:Intermediate.
Sure it’s only September, but it’s officially halloween season in my heart! If stores get to put up Christmas trees three months early, i think we can start thinking about halloween cakes!
I rated this as intermediate specifically because it requires several special tools, such as the mini cake pan and airbrush, and experience using them.
Check it out on Cake Central: Mini Ghost Cakes for Halloween
Have fun, submit your pictures, and happy decorating!
-Taryn.
TUTORIAL TUESDAY: How to make a fondant chameleon!
Difficulty: Intermediate.
Awesome step by step guide for a chameleon or lizard character by Cake Central user SilviaMancini.
Aside from being a totally adorable addition to any animal themed cake, this could definitely come in handy when making a Tangled themed cake like this one, for example:
Ever since Frozen came out, it seems to have eclipsed all other disney themed cakes, but Tangled is still quite popular amongst the youngsters.
Have fun, submit your results, and happy decorating!
-Taryn.