Paris Cutler reveals her top tips for using fondant to create smooth surfaces and sharp edges.
To get that Planet Cake trademark smooth fondant, use a piece of acetate as a flexi scraper and buff the fondant in a circular motion. This will eliminate any air bubbles, no matter how big or small, and will smooth the fondant to perfection with no lumps or bumps. To remove air bubbles that may appear in your icing, gently insert a pin on an angle, being careful not to touch the ganache layer. Smooth over with acetate until the air bubble has been removed and continue to buff and polish icing until you have razor sharp edges and a perfectly smooth surface for that superior finish.
Planet Cake’s Secret Weapon
The number one question I get asked from students and other decorators is how we achieve such clean edges on our cakes, is there a secret? I am probably going to surprise you by telling you that there is – we call it a flexi scraper! In an attempt to get an even more perfect covering result we wanted to find a polishing tool for the icing. After experimenting will all sorts of materials we discovered that by using a thin piece of flexible rounded plastic similar to acetate or overhead projector film, we could achieve superior results. By literally buffing and polishing the icing we can create razor sharp edges and because the flexi scraper is flexible we can smooth the hard to navigate icing of shaped and complex cakes. By eliminating all the air bubbles and bumps in the icing the result is a smooth perfect icing finish.
Equipment & Materials
