Sharp edges on big cakes
So what have I been doing all this time? Deepening my big cake skills mostly. I found an amazing cake designer named Jessica Harris, who was an interior designer in a former life. She has an amazing eye for geometric design. I took her Craftsy class, Clean & Simple Design, in which Jessica teaches some of her most popular designs. But she also teaches her technique for getting the sharp edge on a fondant cake. Would you believe she turns her cakes upside down? It's not for the feint hearted. Ganache must have been set for a day to attempt this technique. But it works! As you can see from this bee themed cake. So what's the trick? You prepare you ganache layer as normal, making sure you get the top level and the edges sharp. Here's what mine looks like when I'm satisfied with the finish. I roll out the fondant and apply it in the same way as usual. I still panic every time I do this. You'd think I'd be over that by now as every job always wo