How I get Sharp edges on my cakes...

[@jennasaisquoi73]

So many helpful tips in one concise video! This is great; thanks so much!

[@diytown8887]

Thanks for editing the speed. I like this method and will try it. Thanks again!

[@juliannarosati1090]

What kind of fondant do you use??? Looks manageable! Mine is never like that! Wow!

[@lindamartin2766]

Really enjoyed your video. I am trying your technique this weekend!!! Thank you,very much!!!

[@HotMamasCakesChannel]

Thank you so much!! 😊

[@candicehodge5346]

Thank you for sharing this. How do you prevent fondant from bulging?

[@mrswags73]

Thanks for the tip! I tried acetate and didn't like it. Will try this method next. Looks like you have cut rounded edges on your smoothers.. does this work better that sharp square edges?

[@HotMamasCakesChannel]

HI -The round edges were like that. I cut up a folder so that was the corner part of it. :)

[@flamingomtn]

Rounded edges will serve you better, especially when you start using this method. Until you get the hang of how to hold the plastic, it's really easy to accidentally gouge the fondant with the corners...not like that happened to me last night...lol

[@allrounder5596]

Hii pls help... Once frosted the cake with ganache, will keep in refrigerator for about 15min to set and later taken back from refrigerator should I keep the cake in refrigerator or AC room? For next draping fondant on ganached cake

[@zarasafghancuisine9453]

Thank you so much for your beautiful work 💕🌹👍❤️

[@demiantzoulatos9836]

Thanks for this. What would you recommend using instead of ganache for a red velvet cake for making straight edges?

[@HotMamasCakesChannel]

Hi Demi - I only use ganache lol - If semi-sweet is an issue, then you could use a white chocolate ganache which is a 3:1 ratio.. Using ganache is the only way I know how to get sharp edges. I put layers of buttercream inside the cake along with a filling if there is one.. Theres a great ganache tutorial on youtube by Inspired by Michelle.. Check that out if you haven't yet :)

[@elenanikolaou4102]

how do you prevent your fondant from "sweating" when taken out of the fridge? thanks

[@HotMamasCakesChannel]

Hi Elena It will always sweat when you take it out of the fridge. I just set it on the counter and wait until it dries before touching it

[@elenanikolaou4102]

thank you

[@liufrankie397]

冫

[@NadiaTheArtist]

+Elena Nikolaou when you take it out of the fridge, put it straight into the cake box and it will come to room temp without sweating & potentially melting the fondant x

[@venusmedler7669]

Does setting the cake on the fridge make the chocolate soften up at all?

[@d.m.958]

Great tutorial

[@rethridge8088]

Your work is amazing. I love this video. Is this your only vid? I wish you would post more.

[@HotMamasCakesChannel]

Hi thank you so much :) yes this is my only video right now.

[@32khadijah]

+Hot Mama's Cakes ...please make more you are awesome....

[@silverteacakes]

Can I make a suggestion...I would not roll my fondant on those vinyl mats from Joann's. They are not food safe and contain yucky chemicals (made from petroleum). I enjoyed your video, your tips were helpful.

[@HotMamasCakesChannel]

I actually switched over to a self healing cutting mat :)

[@olindadores]

how to make angels of gumpaste

[@DesiRecipesReviews]

silverteacakes i was thinking the same

[@spidertone1]

My cakes get sweaty when I add the fondant .. making my fondant sweaty and difficult to cover and get the sharp edges. Do you have any tips? ... and yes pls more videos!

[@venusmedler7669]

What is your ganache recipe and what chocolate do you use? Do you think the chocolate makes the light color look darker?

[@HotMamasCakesChannel]

I just use a 2:1 chocolate to cream ratio.. I use Nestle Semi sweet chocolate chips and yes when I use white fondant with chocolate ganache I can see a difference in the fondant.. I use white chocolate ganache if I'm ever concerned about that or need a super white cake. White chocolate ganache is 3:1 chocolate to cream ratio

[@orlykhaimova3040]

Hi good cake how did you do your fondant?

[@xiaoluh798]

Thanks for this! May I ask what type of fondant you're using? I've found the wrong type can make covering a cake a nightmare even if you've watched all the tutorials out there lol.

[@HotMamasCakesChannel]

Hi - I use Wilton. I also really like ifigourmet fondant from pastry portal. The fondant is yummy and great to work with. The shipping however is pretty costly. So when I don't have ifigourmet I use Wilton.

[@32khadijah]

I have two question.. did you make your own fondant?... And do i allow my icing on cake to set in frig., first before applying the fondant...thank great tutorial...

[@HotMamasCakesChannel]

+Khadijah Johnson hi!! I don't make my own fondant.. In this video I used the Wilton Brand(The old recipe) but I now use Carma Massa Ticinio.. After I ganache my cake I let it rest in the fridge over night if time allows.. I put the fondant on the cake while its still cold.. You have to work fast because the cake will start to sweat through the fondant and will get the fondant sticky.. If it does this you need to stop what you're doing and let the cake dry.. otherwise your smoothers will just stick to the fondant. :) Hope that helps!

[@32khadijah]

thanks...i ran into this before...

[@toffycake]

What kind of fondant you used?

[@janenamata7132]

Were did you do your cake course

[@clevelandbeckles971]

I love these vids

[@NPPINEDA]

Hi there, what size acupuncture needles do you buy?

[@HotMamasCakesChannel]

Hi I'm sorry this reply is so late! They can be purchased on eBay for $8 for a box of 100

[@amsol77]

So, is it better to roll the fondant out thin? I don't know why but every time I try to work with my fondant like you do, getting it fitted around the cake, it will tear/rip. So frustrating. I'm just learning though so, not giving up. tia :)

[@HotMamasCakesChannel]

Hi Angelique I usually roll mine on the thinner side. But the fondant needs to feel somewhat firm. Sometimes fondant can get really soft and tear easily especially if you've colored the fondant. I've been running into to problem with the new wilton fondant. So sometimes I'll add a tsp of tylose powder to the fondant and knead it in and let rest on the counter for a little bit until it feels firmer. Hopefully that helps 😉

[@amsol77]

Thank you! I'm thinking of getting some dummy cakes to practice on :)

[@flamingomtn]

@@amsol77 That's a good idea but be sure to sand off the extremely sharp edge on the dummy before you use it. They tear right through the fondant.

[@Jonsey1030]

Hot Mama's Cakes what do the old Wilton fondant looks like a d where do they sell it at

[@ezenwilevivian3861]

Please I want your fondant recipe

[@HotMamasCakesChannel]

HI!! I actually just use plain old Wilton fondant!! lol I don't have time to make fondant and this stuff does the trick.. I use to buy gourmet fondant which was pretty expensive but none of my clients never noticed the difference. Most people either pick the fondant off or just eat in because they like fondant. lol

[@gittemidtb8461]

What kind of fondant are you using? Recipe? :)

[@HotMamasCakesChannel]

Hi! At the time I was using the old Wilton fondant but I now use ifigourmet fondant which can be purchased through pastry portal

[@campanitabonita69]

do you have a photo of the folder?

[@sugarhill8949]

Great Job

[@aimeenelson213]

Hi nicole how is justus doing from tegan

[@kyliecampbell7842]

what Ganache recipe do you use? please

[@HotMamasCakesChannel]

Hi Kylie It's your basic 2:1 ratio. There's a awesome KZbin tutorial on making ganache from Inspired by Michelle. I watched that video over and over again. Lol the trick is to make your chocolate at least a day ahead of time. Pop it in the fridge to set up. Then the next day pull it out and set on the counter for about 6 hours to come to room temp. Microwave at 20 second intervals if you need to make it a little softer.

[@HotMamasCakesChannel]

thanks for replying bloom4mee :) I couldn't figure out how to reply on my iPhone lol

[@mercedeseduarda1076]

Perfeito, parabéns!

[@ciccers]

So happy you posted another (new to me) way to achieve sharp edges. Thanks for this! Will send try on my next cake. -Sheri @sweetlittlecakeshop

[@mariagonzales6021]

Muchas gracias

[@ciccers]

*will def try. Oopsy!

[@CallmeeQ]

MORE VIDEO'S!!!!!

[@denisemartinez7735]

hi

[@abriannao.4056]

No offense, but you need to get out of the habit of saying "um" 😂

[@HotMamasCakesChannel]

Abrianna Ofuoku well aware thanks 👌🏼

[@abriannao.4056]

+Hot Mama's Cakes NP. And great video btw. Btw... didn't see the emoji you've put at the end of your sentence. 😂

[@rochelletanedo1275]

Hot Mama's Cakes 1

[@aimeenelson213]

Hi nicole how is justus doing from tegan