Hi Shelly-- I vote for ganache also beneath the fondant, it sets up to give a nice foundation, and I find it easier to get sharp corners. I don't always make my corners extremely sharp...I think that a softer look can be really nice also. However, when I want an extremely sharp edge, I prefer ganache, and I also use thick pieces of acetate to aid in the smoothing. The fondant covered edges can be fairly easily manipulated. I like to hold the acetate right up against the edge of the cake with one hand, and use my other hand to ease the fondant toward it, which really defines things.
Here's a link to a video where I demonstrate how to get super sharp edges with a fondant covered square cake--but the same methods can be applied to round. --(You'll also see my "how to ganache a square cake" linked in the page below also) -
Hope this helps!
Posted Aug 13 2013 4:41 am #