I've tried, with limited success, to do this several times and was wondering if anyone had an easier way to do it. It always seems to "buckle" or bubble on me when I try.
Thanks for any suggestions!
I covered a round styrofoam in fondant (pumpkins) and it WAS frustrating. I ended up laying it on the top and just gathering it all at the bottom ... it looked like a balloon tied at the bottom. Then cut the excess fondant off of the bottom until it could sit flat on the counter.
That's what happened with me too. I have request for another frog cake and was hoping someone had better luck.
Thanks for the reply!
How big of a ball?
I saw this suggestion for covering small balls with polymer clay. I wonder if it would work for RKT and fondant. Note: I haven't tried it.
The website is in french but scroll down to pictures 12 through 15.
dljc, that's very clever! I wonder if it would work?! Looks like a job for at least 2 people, depending on the size of the ball. Might have to employ hubby for a few minutes to keep one's sanity.
dljc! Wonderful idea. I'll give that a try and se what happens! Thanks!
This may sound bizarre, but you can do a pour-over of melted fondant. It takes just a little heat and you can pour over it like you would with ganache over a cake-pop ball. I'd venture to say that if you did it a couple of times you would get a nice smooth thick layer. It barely needs any heat and it is self-leveling so it smooths out. I know it isn't traditional rolled fondant but, no seams!
Here are some tips from a Lindy Smith book I have to hand:
Spread a thin layer of buttercream over the cake to help the sugarpaste stick.
Then: make sure sugarpaste/fondant is soft and warm after kneading it for a while, then roll out using spacers to ensure all same thickness.
Pick up paste/fondant and carefully place over top ensuring it meets the base at one side and then on the opposite side.
Encourage the excess paste into two pleats on opposite sides of the cake.
Cut the pleat saway with sharp scissors so sugarpaste/fondant is flush with cake. Then using one palm of one hand and a smoother in the other, smooth sugarpaste to blend the joins. The heat of your hand will help the joins disappear.
This has come from Cakes to Inspire and Desire.
Hope it helps.