lsawyer Posted 23 Sep 2006 , 7:32pm
post #1 of

I've tried using candy clay and fondant, but it just sticks to itself (used cocoa powder and powdered sugar, too). The directions say to make a rectangle, pleat it, then pinch it in the middle. It's hard to pleat because it just sticks to itself; I can't fan out the pleats. Does anyone know any tricks??

4 replies
aobodessa Posted 23 Sep 2006 , 10:48pm
post #2 of

I would suggest that perhaps, if you are using a white chocolate clay and/or fondant, you could use a little cornstarch to keep it from sticking. Also, is your medium too warm/too soft??? Maybe if you roll it out to the thickness you want, make sure it's not sticking to your surface, and then JUST LEAVE IT FOR A BIT, then come back to it and do your pleating, that may work for you this time.

cakesunlimited Posted 23 Sep 2006 , 11:12pm
post #3 of

I would use chocolate paste to make fans if you don't want to use tempered chocolate to make them. I have attached a pic using chocolate paste fans. You can just use icing sugar to roll them out or use a pasta machine to get them to the same thickness.
LL

bkdcakes Posted 23 Sep 2006 , 11:29pm
post #4 of

If you want really sharp pleats, I would use melted chocolate & pour onto a form of some sort. I have used folded foil, but that could get tedious if you need a bunch of them.

Good luck!

lsawyer Posted 24 Sep 2006 , 2:57am
post #5 of

Thanks for the ideas! I didn't even think about the molds----that woiuld be perfect for me!

cakesunlimited......your cake is gorgeous! That is exactly the elegant look I'm aiming for!

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