Really sharp edges on cube cakes???

Cupadeecakes has great tutorials and she does a great tutorial on square cakes! Check her out.. she is on here but I think her tutorials may be on Youtube.. not sure. Google her..

Thanks! i had a look but her video is for covering a cake with buttercream, im looking for a fondant tutorial if there is one? ive been searching for an hour :(

Torta Couture has a fabulous tutorial on this. Here it is:

http://cakesdecor.com/tortacouture/blog/21

Another tutorial by Cakeage: http://cakesdecor.com/Cakeage/blog/305

Make That Cake has a photo tutorial on covering an extended tier square cake in fondant. Since it’s so tall, she used the paneling method but you can barely tell the seams are there at the end: https://www.facebook.com/photo.php?fbid=365988576833004&set=a.306056346159561.63975.304575132974349&type=3&theater

I haven’t done one myself, but from what I hear it’s important to ganache the corners perfectly and using either the upside-down and/or Australian methods of ganaching really help with not having droopy/rounded corners. Then be careful not to roll the fondant too thinly and SECURE the fondant to the top edges/corners of the cake by pressing with your fingers ASAP so that the weight of the fondant doesn’t cause it to rip at the edges. She hasn’t really sharpened the edges, but here’s a video of covering a square cake in fondant: http://www.youtube.com/watch?v=lyRy2QX2wKo

To get a really perfect sharp edges on your cube, you need to get THICK sheets of acetate (400 microns or thicker is ideal), cut 2 approximately palmsized rectangles out of the acetate, then use that to get super sharp edges on your fondant. There’s a little tutorial about it here but I can provide more explanation if it’s unclear still: https://www.facebook.com/notes/cakes-by-ade/sharp-edgesmy-how-to/256894157666002

HTH!

-Xiaolu

Oh and I’m not sure if those baby blocks have to be made of cake or are part of the decoration, but here’s a tutorial on making fondant-only baby blocks http://www.youtube.com/watch?feature=player_embedded&v=KPcdUoZibgA

EDIT: Jk — realized you did specify cakes!

Aww Karen, thanks for the shout-out!

Modeling chocolate panels make for incredibly sharp corners on square cakes, but if you must use fondant, I find running 2 fingers along the edge – one finger on the top, one finger on the side. As your fingers meet at that 90 degree angle it will “pinch” the fondant and make a sharp crease / edge. Hope that helps!!