I am in Drape hell... Dante's cake inferno...
I've tried once before (and read many tutorials on making drapes) YET mine either tear because they are soft or crack when I add cornstarch/sugar due to stickiness.... Can someone PLEASE help me make these drapes???? What is the correct consistency for the fondant? I'm on my FIFTH fondant recipe... with similar results. It must be me. It's either chewing gum or dry-skin texture...
I'm in the middle of my 10th anniversary cake (surprise for husband) and these drapes are holding me back... but they are a major part of my design and I can't leave them out.
sorry to vent ~ I really need to master the drapes ASAP.
thanks in advance.
I realize my post is "all over the place", but I'm a bit frazzled and desperate ~ running out of time.
Thanks for any help ~
I am definately not an expert by any means, but I have found that if I knead in a little shortening it helps dramatically in the elasticity without making it too sticky.
Knead in some gum-tex. Helps keep the fondant pliable. I also roll the fondant thin to where I can lift a rectangle of it and if drapes on its own.
thanks for the responses...
I've posted my cake with the "mutant" drapes if anyone is interested. You'll see what I mean about how formless they are. I only posted it because I loved my cake design, despite the drapes.
I have trouble with fondant. When I knead in just a "little" sugar/starch it starts cracking and separating? When I add a "bit" of shortening it gets gummy and wants to sag and tear.... Maybe I should just stick to sculpting it... I only have trouble when I try to do decorative stuff.