do fondant inlay? I am doing a purse cake for a soon to be 12 year old. The design is zebra stripes with chartreuse accents. I would like to cut the zebra stripes out and replace with black or another color. Is it easier to do it after the fondant is rolled out but before it is placed on the cake, or should I do it after the fondant is on? I want it to look pretty seamless. Any suggestions?
I did a search, but for the last couple of weeks, nothing that I type in comes up with results in the forum section. TIA
I do not now the answer to this question, but I thought that I would give you a bump and hopefully someone else can help!!
Good luck! sounds like a great cake!
Now I have not actually done this but ....... I definitely do the work before the fondant is placed on the cake.
When I've moved fondant that already had cut outs in it they stretched a little. Wouldn't it be easier to paint them on?
I don't think there's a right or wrong answer here. If it were me, I'd do it before, only I'd need to be careful not to let the fondant stretch out too much as I'm covering the cake.
Maybe do a couple practice runs and see which way is best for you.
I have a wedding cake with zebra stripes coming up. I think the best way is to cut the stripes out and let them rest on wax paper maybe for 10-15 minutes while cutting other stuff out. Then that way they are not too stiff but don't stretch that much.
i agree with paulstonia... but if you,re not going to paint them on.. then i definetly... put fonant on cake first ... then cut out and replace... i,ve never done zebra stripes.. but other inlays that way in the past..
not sure what colors you are doing but you might cover the cake with black fondant and then white. You could then cut out the white to reveal the black underneath. Do some "stiching" around each shape and wa la.
The thing that worries me about freehand inlays is getting the replacement shape to fit exactly. It's not like doing inlays with a cutter where you're positive it's going to fit.
I vote for painting on the stripes or rolling the stripes VERY thin with a pasta machine so they are nearly flush with the surface of the cake.