Any tips for applying fondant on a square cake?
I've made two cakes so far using square pans. And for the life of me, I can get the fondant right on the corners. It just turns into an absolute wreck (shreds, breaks apart) and I have to find a way to cover. What is the secret to getting nice fondant covered corners on square cakes? I'm using MagicLine pans that leave really sharp/clean corners on the baked cakes. Any tips would be appreciated.
Replies to This Discussion
-
Permalink Reply by Melissa Friesz on -
When putting your fondant on start with the corners first...and if your fondant is shredding and breaking knead in a little crisco. When I did my square cake I had to pull or stretch the fondant a little and do the cornrs first to get nice corners. Hope this helps.
-
Permalink Reply by Theresa Happe on -
I just added a video for you.
-
Permalink Reply by Kim Hamilton on -
Wow. Thanks for the fast response. I watched the video three times. This is what I have to say: GOOD GRIEF! I hope that was time lapse --- I can't imagine getting a cake covered neatly in 1:39 seconds. Holy moly.
What I noticed - start with the corners, and have a perfectly smooth chilled cake. I've not chilled mine before applying fondant, so there is no repositioning my way. The person in the video just lifted it off the frosting to reposition. I also roll my fondant a lot thinner than that, so that is probably part of my problem - thicker fondant means the corners can't break through as easily. I also never thought to put parchement under the board - definitley makes it a lot easier to turn the cake. I've been stilting my cakes on soup cans when I apply fondant, but found that putting them directly on the counter (like Cake Boss) is easier, but there is no way turn them when directly on the counter. LIGHTBULB - the parchment. I was about ready to throw the square pans out the window. I'm gonna have to give it another go before I throw them in the recycling bin.
-
Permalink Reply by Theresa Happe on
-
Buy a lazy susan. You'll get a lot of use out of it.
Kim Hamilton said:Wow. Thanks for the fast response. I watched the video three times. This is what I have to say: GOOD GRIEF! I hope that was time lapse --- I can't imagine getting a cake covered neatly in 1:39 seconds. Holy moly.
What I noticed - start with the corners, and have a perfectly smooth chilled cake. I've not chilled mine before applying fondant, so there is no repositioning my way. The person in the video just lifted it off the frosting to reposition. I also roll my fondant a lot thinner than that, so that is probably part of my problem - thicker fondant means the corners can't break through as easily. I also never thought to put parchement under the board - definitley makes it a lot easier to turn the cake. I've been stilting my cakes on soup cans when I apply fondant, but found that putting them directly on the counter (like Cake Boss) is easier, but there is no way turn them when directly on the counter. LIGHTBULB - the parchment. I was about ready to throw the square pans out the window. I'm gonna have to give it another go before I throw them in the recycling bin.
-
Permalink Reply by Kim Hamilton on
-
I do actualy have a cake turntable, but I had read somewhere that it was easier to apply fondant if hung straight down from the sides of the cake. So that is what I did. But then I noticed how Cake Boss did it, so I changed up on my last cake, and it worked great.
By lazy susan, you mean something with a greater diameter than a normal cake table? Like 2 foot diameter? That way you can still spin the cake just like it's sitting on the counter.
-
Permalink Reply by Victoria Gibbins on -
I am attempting to cover my first square cake aswell...thanks for the tips and video!
I'm hoping my fondant goes on as easy...fingers crossed!!
Thanks again!
-
Permalink Reply by Majelita Fidler on -
Good luck ladies, square cake require lots of practise, sure you will do just fine
-
Permalink Reply by Deah on -
My first fondant cake was square and I did OK - not great, just OK. Don't let it intimidate you, just make sure you don't fold you fondant anywhere.
-
Permalink Reply by Janelle Pomerleau on
-
Permalink Reply by jeri c on -
Square cakes.... PATIENCE.... I agree having them on a flat surface is much easier. Your fondant does not stretch and tear so easily. I do start at the corners and just use my hands to mold the fondant to the shape of the cakes. I never cool my cakes and don't have problems. When I first learned how... I made a lot of mistakes... I bought Sharon Zambito's Flawless Fondant DVD and found I was doing it right just needed more patience with it. Keep at it. What brand of fondant are you using? That can make a difference too.
Popular Cake Searches
© 2012 Created by Theresa Happe.
