Sharp edges on a round cake

Forum: Cakes & Cake Decorating


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.

Thank you!!!

Funfetti Cakes

DJ - Fun Fiesta Cakes


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9 Replies

Prima Cakes and Cookies - Jennifer ...

I only use ganache under my cakes but I use is Jessica Harris’ Upside Down method on both the ganache and the fondant. Works like a charm. I would suggest getting her Craftsy Class. So worth it and I beleive she has a discount link on her blog to the class

Sharon Zambito ...

The key is a stiff buttercream and getting that top excess off the top with a straight blade; then not “squooshing” it over the edges when you smooth. :)

Xclusive ...

DJ, if you want sharp edges, dump buttercream and go for ganache!

cheeky monkey cakes ...

I found Youtube videos surprisingly helpful :) Being able to watch what someone else did helped me!

Fun Fiesta Cakes ...

Thank you all for your feedback. I’ll keep trying, but I think ganache is the way to go for me. Although I’ve never achieved the really sharp edges with it, I’ve come the closest with this method. Hi, Sharon… it’s so nice to know you’ve joined CakesDecor. :)))

Rosie Cake Masters ...

Ganache all the way – you can get fabulous sharp edges!

Sharon Zambito ...

oh geez I must have been asleep when i read this. I see now you meant for fondant. I was answering for a BC cake. ignore m, lol

Bracken ...

probably a bit late – I use butter cream – crumb coat the cake, then place in the freezer for 10 mins, whilst cake is in freezer prepare your fondant, take cake out of the freezer coat again with buttercream, will be stiff, then you can put fondant on your cake and use 2 smoothers – also try belissimo smothers very good for sharp edges.

Xuân-Minh, Minh Cakes ...

I totally recommend Jessica Harris’ Craftsy class too (Clean and simple Cake Design)! I thought I didn’t need it but it completely changed my way of covering cakes… much cleaner now and much faster.