I don't have much experience with fondant. I've used it a lot for accent pieces but I'm working on covering a cake with it. Tonight, I've got two things to do. I'm doing a Barbie and a cake beside Barbie decorated to look like a table.
On the table, I want a tablecloth plus an overlay. On Barbie's skirt, I'd like to do a layered look as well - like four ruffles down the skirt - maybe even angled layers??
My question is - do I cover the entire skirt in the bottom layer color - then another layer of fondant over the whole thing for the next layer, and the next, and the next? Or should I attach a piece around the bottom (attach to the buttercream, the side of the skirt), then another strip around the skirt overlapping the first, then another on top of that, then a top ruffle starting at the waist?
Am I making any sense?? What do you think?
what about making the piece of fondant long enough to just wraparound the barbie several times and overlap, but when you wrap it, ruffle it a lil bit so it doesnt look so flat.
That might work. But I'm making MFF - it's got 4 whole lbs of powdered sugar and it's not forming a ball - how long should this go in the mixer??
I'm really tempted to bag it and make the MMF. Don't have time really to be exprimenting like this.
It's totally sticky - bad idea
This is a disgusting mess and I measured the square cake I need to cover and realize I need a 16"x21" piece of fondant. This is never going to work. Panic time!
No, no, no panic time! If you are doing the layers as ruffles, and are simply adding strips around the bottom, you don't have to have it cover the whole thing, so those ruffles are easy. Make strips however long you can, then ruche as you go, perhaps putting little balls of paper towel or cotton in here and there under your ruffles to support them while they dry a little bit. Fior the very top, you don't have to have a piece cover the whole sixteen inches or whatever you need. Roll as big a piece as you can, but you can always have the last (top) layer open in the front (just be sure to make the layer underneath it a bit wider so it covers up to the waist of the Barbie) and then top-most layer of "cloth" on the dress can cover the back, and meet in the front at the waist, but opening up so it covers only the sides and back (think Cinderella's ballgown in the Disney movie, but with the floppy things on the sides of her dress going a little lower in the back - google it if you don't know what I mean). That way, you're not pressured to roll too big a piece of fondant, and your own layer will cover up your flaws. Good luck!!!
Thanks, emiyeric, this would've been a much cooler cake if you'd made it (or if I'd seen your idea and reassurance a little sooner). This is what I ended up with. I'm exhausted and, as usual, there are things about this cake I'm just really not happy with...but overall I'm actually quite pleased! I learned a lot doing this! It's my first fondant Barbie. My first time using this much gumpaste. I'm still a long way from where I want to be. I don't know if I'll ever be able to actually cover a cake with fondant - and have it be smooth. I really should've done the board last - the "tile" floor there looks almost as filty as mine after this craziness! But the mess will have to wait till morning, actually till after my kids' early basketball game in the morning. The party is at 2:00; I just hope I get there all in one piece!!
I think I'm going to leave it out tonight and let everything dry (some of the gumpaste is new - the vase was too small so I made this new one and the banner piece)...then maybe refrigerate it in the morning?? This is in MFF so I should be OK in the fridge? Is that what I should do?? It's got so many different pieces and different recipes (no filling that HAS to be refrigerated, though, just sugarshack's buttercream).
I think she turned out beautiful! Good job
I would suggest not refrigerating. Sugarshacks buttercream will be fine. Some people don't have problems with condensation, once the cake is taken back out of the refrigerator, but I always do. I no longer put fondant in the refrigerator. Also, I would be worried, without knowing whether you will have condensation, about the purple bleeding into the buttercream. Better safe than sorry.
You shouldn't have worried... she looks great! well done
underthesun is correct, I wouldn't refridgerate it either... condensation is a problem and could soften some of the icing and cause the colours to run.
I agree, she looks beautiful! The table and accessories look good too!
She looks great, and I love all the little details you put on your table! Balloons, vase, cake, presents ... you're much better than you give yourself credit for! I'm sure the birthday girl will love it.
Awesome. If only one of my grandkids was a girl!
that is very beautiful...i absolutely love the balloons...give yourself more credit, that is alot more indepth than I have gotten with fondant,and it looks amazing, congrats..job well done