Please Help! I am trying to cover a topsy turvy cake in MMF and it keeps tearing at the high point of the cake. I have to finish this cake today...Any help would be great! TIA!!
Sorry. No help. I've never made a topsy turvy cake. Maybe roll it out a little thicker?
I'll give you a bump
I think what you do is cover each individual cake as you would a normal cake - then stack and decorate. I have never done one, but I would assume that is the logical way to do it.
Sorry if I am wrong.
oh man, I've done a lot of these buggers only they've all been bc with fondant accents..........I'll give you a bump though. My suggestions......hunt down photos that people have of TT's with fondant and starting pm'ing them like crazy lol hopefully someone will respond!
I think you're right... started on the top tier but my fondant is tearing over the high angle Maybe this is my punishment for thinking I could do this as my second cake! You can't say I'm not brave!!
I wish that I could help more, but it's basically like everyone else is saying, just cover as you would a regular cake.
On that corner that keeps catching...make sure that there aren't any "rough" or protruding places in your BC. Sometimes, I may have problems from that. I just use a warm spatula, and smooth it a wee bit.
Sorry I can't be more help! Good luck to you!
Lindy Smith says roll the fondant to 3/16 in (whatever that is??) and as you smooth the fondant, use a cupped hand and sweep in an UPWARD motion to smooth it out.gradually lowering you hand as you smooth the sides. SO sort of mentally divide the cake into top, middle and lower sections. First smooth the top, then the lower and middle and then the lower, easing the fondant to avoid any pleats. She also says start with the larger one first as that is the easiest
Yes, cover each cake individually. Rather than doing as normal (smoothing the top of cake, then the sides) when applying fondant, try to smooth & press the fondant against the highest part of the cake first. Starting with the top & then going down to the side. Then smooth the rest of the top & then the sides working your way down to the shortest part of the cake. One hand on each side smoothing going around the circle until your hands finally meet each other at the low point of the cake. Sometimes when you first put the fondant in top of the cake, you may have issues if the weight of the fondant is pulling itself down on the sides which could cause tearing. I don't know if this is the "official" way to do it, but it's what I do. HTH!
I haven't done one yet either, but almost all my cakes are fondant and a lot are carved in weird shapes. My only suggestion, which is something I learned the hard way is that your fondant has to be really thick. Thicker than you would think, about 1/4 in or more. If you are going to the event in which the cake is for, cut that peel the the fondant and then cut the cake. This way people won't even to attempt to eat the fondant that most people don't like. This way your cake looks good and tastes good, and you won't even get the few negative reviews of "I liked the cake, but I didn't like that frosting stuff."
Grace, darling, what brand of fondant are you using?! Some of ti DOES taste good - like Satin Ice
I use chocopan and no one has ever peeled it off.......it's delicious!
I did start off using the wilton which I know is terrible. I have also made my own MMF which is good, but when i covered the cake a lot of cracks occurred. I don't know. Even with the better tasting fondant, my experience is that people are not open to change. The consistency of fondant alone is enough to put people off.
Thank you to everyone for your help! After 3 trials I figured out that my fondant was too dry and made some fesh. With all the advise I got on this topic I was able to successfully complete my cake and the birthday girl was thrilled! This is such a wonderful site and I am so glad a newbie like me can get the help I need!