re: Sharp Edges on Fondant Cakes

Hey Susy, thanks :)

I don’t use a mat – I did buy a mat, but I didn’t like it, I just use a big heavy duty wooden rolling pin to roll it out and then use a PVC pipe to transfer the fondant to the cake. As you say, because the of the thinness of the fondant, you have to make sure that the ganache underneath is near perfect as possible as you will see everything through it. However, I don’t have issues with it not going on smoothly, if you take the time to make sure that you are constantly fanning out your fondant so that you don’ have dimples, you wont have creases. Plus the acetate I use smooths out all these little inconsistencies.

I use bubble tea straws for dowelling and I like to cut them a smidge shorter so that the cake on top sinks in a little bit. Because I use ganache, I never have problems with bulging – the ganache is amazing and holds everything in. However, using the upside down method and a spirit level should prevent any uneveness on the top of the cake.

Really it’s all just about practice – I am FAR from perfect, BUT I am anal! lol I spend waaaaaaaaay too much time trying to get my ganache smooth and perfect before the fondant, but it makes covering the cake soooooo much easier and I love it!