Super SHARP Fondant Edges! How To Frost And Cover A Tall Cake | Upside Down Method

Ahoy hoy friends! I got a few requests to show how I ice/cover my tall cakes in fondant with some extra sharp edges so I thought I'd make a quick video:) I use the upside down method which works really well for me. Let me know what you think and if you have any questions please feel free to ask away:)

Sharp buttercream edges with a bench scraper/ more in depth with the Pro Froster:
https://www.youtube.com/watch?v=-91Ra3qC1HI&t=93s
~PRODUCTS I REACH FOR~
Soft Fondant tool (similar to mine): http://geni.us/10AuHlU
ProFroster: http://geni.us/PBmEwS4
Cake Leveler: http://geni.us/8O64Wf
Fondant tools- http://geni.us/1JBKq
Xacto Knife- http://geni.us/18t4B
Balling Tools- http://geni.us/BuNn
Lace mat- https://geni.us/PSSpWnx
Gold Luster: https://geni.us/bCMiODm
Fondant Smoother- http://geni.us/JGAoJT
Bench Scraper http://geni.us/VwXEqj4
Fondant Roller- http://geni.us/1hbzAa
Spatulas- http://geni.us/zDASOSF
Camera Used- http://geni.us/bXBLB7
Lighting Equipment:- http://geni.us/e6Hfj
Work Mat- https://geni.us/On1v

 
 ~RECIPES~
Fondant: https://www.youtube.com/watch?v=o3GsK0Rr1Gw
Edible Lace: https://www.youtube.com/watch?v=33ejtqaDDKs
Cake: https://addapinch.com/the-best-chocolate-cake-recipe-ever/
Buttercream: https://www.youtube.com/watch?v=g0MHenHQato&t=2s
Dark Chocolate Ganache- place 1200g dark chocolate (I use Callebaut brand but melting waifers can work as well) with 600mg heavy (35%, you have to weigh it out on the scale as well do not measure out in mls) cream into a microwaveable bowl. Microwave for 30 second intervals and mix the chocolate really well in-between until it is melted. Be careful not to burn or overheat your chocolate, your mixing should do most of the work of melting the choc. Once it has melted place plastic wrap directly on top of the chocolate and let sit on the counter to set up, in the fridge if you need it asap. ganache is ready to use when it is at a peanut butter consistency. If it sets too firm just microwave for 10 second bursts until its back to a peanut butter consistency. For White chocolate ganache I use a 3:1 ratio, so 1200grams of white chocolate and 400 grams heavy cream.
~FOLLOW ME (only if you want :D)~
Instagram: http://instagram.com/thelovelybaker99/
Facebook: https://www.facebook.com/thelovelybaker/
 
 
 **Please note some of the above links may be affiliate links meaning if you click the link and purchase items through that link, I will receive a small commission on that purchase (this does NOT cost you anything extra)* While there is no pressure whatsoever to use my links, it does help me to be able to continue to give you free cake tutorials and I very much appreciate it. Thank you so much for your support:D

~MUSIC~
Music by Chillhop: http://chillhop.com/listen
Listen on Spotify: http://bit.ly/ChillhopSpotify
Pine Trees- Juan RIOS
L'Indécis-Rekindling
Wonderland- Limes

Видео Super SHARP Fondant Edges! How To Frost And Cover A Tall Cake | Upside Down Method канала The Lovely Baker