I really enjoy making & designing cakes, but what I have not been able to master is getting those crisp, sharp edges on round cakes – I LOVE, LOVE the way they look – it makes the finished product look very professional.
Is there a secret to getting it that way? I do a little better when I ganache my cakes – but how is it done when you only have buttercream underneath the fondant?
I’ve tried using two cake smoothers, but I still can’t get those edges sharp.
Any help would be appreciated.
DJ - Fun Fiesta Cakes