Wrap Or Cover?

Decorating By ljdills Updated 21 Sep 2009 , 2:12pm by dandelion56602

ljdills Posted 21 Sep 2009 , 3:59am
post #1 of 6

I am making a "cup" using two 6 in and two 8 in rounds and I am going to have the coke suspended above the cake like it is pouring into the cup. I want to cover the cup in fondant. Should I wrap the fondant around the side or cover the cake with the fondant? Does that make sense?

5 replies
ljdills Posted 21 Sep 2009 , 4:35am
post #2 of 6

Anyone? Please...

Kitagrl Posted 21 Sep 2009 , 5:02am
post #3 of 6

I saw where someone turned the cake upside down and covered it from small end to large end (easier to smooth the fondant).

Then you can cut a circle of fondant for the upper part.

On the other hand...I have a coffee cup/fish cake and I...hmmm I actually can't remember how I did it...but I think I just covered it in fondant and then attached a band of thick fondant along the top to make the top part of the cup "hollow" and then used a stripe to cover the seam....and then used piping gel coffee on the inside.

Not sure if that helps... (I just posted the fish pic, thought I had it in my photos but could not find it...I better look again just in case.)

dandelion56602 Posted 21 Sep 2009 , 6:42am
post #4 of 6

With my grill cake & baby carriage/pram cake I covered upside down then flipped. I've read some horror stories about covering w/ the wide part up top. You could wrap but i think you'd get a lot of bulging since it's not straight up & down. Maybe someone that's covered it that way can help

ljdills Posted 21 Sep 2009 , 8:31am
post #5 of 6

Thank you both for your replies. Let me make sure I am understanding (it is late and I'm only half awake !)
The base of my cup is smaller than the top, so I should turn it over where the base is on top and cover it, then flip it back over? Should I then cut a seperate piece of fondant to cover the top or leave enough overflap to smooth out and cover the top when flipped back over?

dandelion56602 Posted 21 Sep 2009 , 2:12pm
post #6 of 6

This is what I did.

Roll a snake of fondant & place around the wide end of the cake. i put it in the freezer to firm it up (abt 9 min in my deep freezer). I rolled out my fondant, took out my cake, flipped upside down, covered & flipped back over & tucked the excess into the center. I cut off the excess & then placed a circle of fondant over that w/ piping gel on the back to hold it & keep it in place. *Don't forget to quickly wet the top of the "sausage/snake" before smoothing out the excess or it won't stick. Also wet the sides of the sausage/snake before flipping over or gravity will take its toll.


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