So who does not have ganache envy!? I certainly do but unfortunately I live in a hot humid country where ganche will not set. So I am determined to get sharp corners with fondant and a butter cream under coat and I am almost there!
The key is a stiff butter cream and to think crimp. Yes just crimp the edges with two fondant smoothers and they get really sharp. The fondant does have to be thin. I am going to try it again and if it looks good I will do a butter cream/ fondant how to tutorial.
Pom pom is an adaptation of the one shown in the Sophie Bifield tutorial.
Lori-Ann,The Cake Studio Cayman,http://www.facebook.com/pages/The-Cake-Studio-Cayman/136313133106508?ref=tn_tnmn