How to get crisp fondant edges on a square buttercream cake .
Has anyone got any tips on how to get really crisp edges on square cakes, when they only have buttercream, not a ganache, underneath the fondant.
Here in France I am not allowed to produce a cake with ganache on it (because of the cream) because I am not a fully qualified patissier. I know, ridiculous, but that is one of their rules, and I don’t fancy trying to do a year long intensive course, with teenagers learning how to make a sponge etc, just so that I have the piece of paper needed.
Have put the cake in the fridge overnight to firm up the buttercream, which it did, but as soon as you bring it back to room temperature to avoid any moisture, it does not hold its shape under the fondant so well. Does anyone have a good recipe to make rockhard buttercream, to see if this will help.
gateaux de mandy
5 Replies
Have you tried this? https://www.youtube.com/watch?v=WH2sfcXT79A
Hi Goreti, thanks for your link, have looked and realised my question was not that brilliantly written. Can get razor sharp edges with just buttercream (hubbie is a plasterer and finishes them off for me if I need help), but have trouble getting the fondant to end up with really sharp edges.
gateaux de mandy
Ahh I guess I didn’t read all the way to the end. oops
Here’s an idea. https://www.youtube.com/watch?v=nbU5O1YRjBI
I’ve also seen some blogs where they use these to get a nice sharp edge. http://www.flourconfections.com/advanced_search_result.php?keywords=edgers&osCsid=06a462a93b711eeaa534a62315f0ef0c
Hey, that first link is mine! Thanks for the referral, Goretti! I usually don’t go for that sharp corner look on fondant, but when I do I’ll use figertips on each side of the cake to run down the corners in a smooth motion. My fingertips will touch together and almost pinch the fondant, definitely leaving a crease. It might take a few passes to get it where you want it to be. I hope that made sense.
Jenniffer White, Cup a Dee Cakes - http://cupadeecakes.blogspot.com
I’ve used two fondant smothers simultaneously rubbing on the top close to the edge of the cake and rubbing one along the sides. So the smoothers are almost touching, but not quite. Best done on a fixed turntable. Using a bit if cornstarch under the smoother helps too.
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