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ISO: ISO: fondant help needed!!!
- Thread starter cheezz
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cheezz, don't roll it too thin. Dust heavily with blend of cornstarch and powdered sugar
to keep it from sticking. For the 6" circumference, you'll need about 19". You can roll it out, cut the width and then the length and then gently fold it up like transferring a pie crust to its pan. Maybe three folds? BE sure to have a brush and water ready to dampen the fondant-covered cake to get the ribbon to stick. The biggest thing is not to let it drape on its own because the weight will pull it out of shape.
A second method--and one I would use-- would be to simply use two lengths of 9.5" each. Where they meet in front will be covered with the bow; where the two pieces meet in back can be decorated with pearls of icing. This length will be easier to manage on the larger diameter.
Good luck.
to keep it from sticking. For the 6" circumference, you'll need about 19". You can roll it out, cut the width and then the length and then gently fold it up like transferring a pie crust to its pan. Maybe three folds? BE sure to have a brush and water ready to dampen the fondant-covered cake to get the ribbon to stick. The biggest thing is not to let it drape on its own because the weight will pull it out of shape.
A second method--and one I would use-- would be to simply use two lengths of 9.5" each. Where they meet in front will be covered with the bow; where the two pieces meet in back can be decorated with pearls of icing. This length will be easier to manage on the larger diameter.
Good luck.
Sorry...hope this isn't too late. Fondant works best when it sticks to other
sugar. That's why you dampen with vodka or water...to moisten one surface so the other adheres to it. I haven't ever added just a ribbon of fondant to an iced edge. I'm wondering if the fat content of the icing will be a deterrent. But I just found a video where the pastry chef is adding a fondant bow to the top and dots to the side....she doesn't WET the fondant in this case.
sugar. That's why you dampen with vodka or water...to moisten one surface so the other adheres to it. I haven't ever added just a ribbon of fondant to an iced edge. I'm wondering if the fat content of the icing will be a deterrent. But I just found a video where the pastry chef is adding a fondant bow to the top and dots to the side....she doesn't WET the fondant in this case.
I found that out the hard way on GBH stuff. You have to either use gum paste or Tyro something
but you still need time to let it harden. Patience is NOT one of my virtues.
The homemade stuff is so much better tasting, but still adds a wallop of sweetness to the overall cake. I've read a few Australian and British decorating books and they alway use a Madeira cake (very dense pound-like cake) so they can cut odd shapes and press the fondant in rather firmly without it collapsing.
but you still need time to let it harden. Patience is NOT one of my virtues.
The homemade stuff is so much better tasting, but still adds a wallop of sweetness to the overall cake. I've read a few Australian and British decorating books and they alway use a Madeira cake (very dense pound-like cake) so they can cut odd shapes and press the fondant in rather firmly without it collapsing.
Although fondant was a pain, mom-to-be was happy
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Mobile%20Uploads/image_1.jpg~original
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Mobile%20Uploads/image_1.jpg~original
This brings me to another question -- although I love dots on cake, the sugar pearls
are definite filling-breakers!! Do people really use these on cakes?! I never will again, and these were little ones. I had bought a pack of pearls twice this size and am throwing them away.
are definite filling-breakers!! Do people really use these on cakes?! I never will again, and these were little ones. I had bought a pack of pearls twice this size and am throwing them away.
I won't use them for the same reason. Plus I have NO PATIENCE for something I have
to use tweezers to place.
Here's a new DOT trick for you: Take coating chocolate and drop it on a piece of acetate (I used old over-head projector slides). Put in frig to harden and then peel off to put on cake. The side touching the acetate is bright and shiny. You can also cut out images using a cookie cutter--just spread a thickness of the melted chocolate on the acetate and cut before it's too hard.
see link for a giraffe cake I made using the dot idea.
http://s56.photobucket.com/user/Finer_Kitchens/media/Marilyn_CakeBalls/LilyCake.jpg?sort=4&o=25
to use tweezers to place.
Here's a new DOT trick for you: Take coating chocolate and drop it on a piece of acetate (I used old over-head projector slides). Put in frig to harden and then peel off to put on cake. The side touching the acetate is bright and shiny. You can also cut out images using a cookie cutter--just spread a thickness of the melted chocolate on the acetate and cut before it's too hard.
see link for a giraffe cake I made using the dot idea.
http://s56.photobucket.com/user/Finer_Kitchens/media/Marilyn_CakeBalls/LilyCake.jpg?sort=4&o=25