How to cover a fondant cake to get sharp edges
This is the third in a three part video tutorial series that shows you how to get those sharp edges on your fondant covered cakes.
“How do you get your smooth sharp edges?” This is the question I get asked the most about cake decorating and I think the answer is a combination of how I use the ganache and the way I use two cake smoothers to get the sharp edge.
None of it is difficult but I warn you the videos are my usual simple presentation!!!
- The first video shows you a quick and easy method for making chocolate ganache in the microwave oven. It show the consistency I use etc. This is the link to the 1st video.
- The second video show how I set up the cake using a base board and a very simple tool that gives the smooth edges. This is the link to the 2nd video.
- The third video shows how I use two cake smoothers to finish the fondant cake with a sharp edge.
This is 3 of 3 cake tutorial videos.
I hope you find this helpful and it answers your questions. Make sure you watch all three videos to get all the tips and tricks.
Bye for now, Michelle
Michelle Rea
Inspired by Michelle Cake Designs
www.inspiredbymichelle.com.au
www.facebook.com/InspiredbyMichelleCakeDesigns
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{ 10 comments… read them below or add one }
Michelle,
Thanks so much for your series on covering a cake with ganache. I’ve only done buttercream under fondant, but have heard that ganache provides a more stable surface. Thanks to you, I know have the confidence to give it a shot!
Hi Michelle
Great Tutorials on ganaching & covering. I have a question about the setup board that you use when ganaching & covering. After you have covered, do you remove the cake from this setup board and place it onto your fondant covered board?
Sorry if this sounds silly, but I recall you saying to leave the covered cake for 24 hours so when you place it on the board/cake, you wont mark the fondant. Maybe I am confused!
Thanks for your help and your beautiful cakes that I continually gawk at!
Tania
Hi Tania, the question is not silly, more than likely it is the way I have explained it!!
When you start ganaching the cake it is on it’s own board on the setup board. You then lift the cake off the setup board to position on the fondant covered board. When you lift it off you are putting the spatula between the two boards so the cakes own board always stays with the cake. I hope this makes sense. The set up board can then be washed for next time.
Thanks for watching. Bye for now, Michelle
Hi Michelle, Thanks so much for explaining. That helps heaps. Tania
Hi Michelle,
I have a question on freezing the cakes.
Do you freeze the cakes before and after ganache? And then again before and after fondant?
If you freeze the cake after ganache, do you need to leave it to “thaw” before you cover with fondant?
Sorry for so many questions. But the freezing the cakes part totally confuses me because I thought fondant would sweat in the fridge (so I always leave it on the table in room temperature). Apparently the sweating do not happen to your cakes, so I would like to know how it is possible. Thanks so much!
Hi Sandy, I do not freeze my cakes at any stage before, during or after any of the stages of ganaching or covering the cake in fondant. I do put the cake in the fridge/freezer while I am ganaching but it is only for 15 minutes at the most just to set the ganache. Bye for now, Michelle
Michelle, Thank you so much for all of your great advice! Your cakes are amazing but for you to share your secrets with all of us makes creating cakes even MORE enjoyable. I Thank you so much!
Your cakes are so perfect!
Thank you for sharing your amazing talent! I always look forward to receiving emails from you. I actually use your cakes as inspiration to my own designs.
Kudos!
I tried your fondant…. Well, it was fine until I put it in the frig. I took it out and it fall apart. I’ve been working with fondant and gumpaste for many years: and thought I would try it cause of all the good reviews.. I still have time for my cake. So, why did it fall apart, I also dyed it red…but it did smell good but I cant roll it out…
Hi Edi, I’m a little confused by what you mean when you said you “tried my fondant”. I do not have a recipe or fondant only flower paste. Also I never place a fondant covered cake in the refrigerator and I do not suggest this in my video. If it is the flower paste recipe you are talking about I do not understand why you would not be able to roll it out as it is very pliable – yes colouring it red would change it considerably as need a lot of this colour but it would make it very soft not something that would fall apart and it is only for flowers of modelling not covering a cake. If it is crumbly then I think a mistake in measuring the ingredients is something I would look at. Bye for now, Michelle