Just checking to see if I have this right. I want to make a scallop overlay on my round cakes. I have heard that you can use a cake pan larger than the tier you are working on as a guide and that you free-hand the scallop pattern.
I have a couple of questions about this:
1) Is there a different way than free-handing to get a more uniform look?
2) Do I leave the overlay to dry a little bit before attempting to put it on the cake so that it doesn't sag when it's put on?
3) Can I roll the overlay onto my rolling pin and put it on top of the cake, much the same way I would if I were covering the entire cake? Or should I lift it up with my arms instead?
TIA for any help!!
1. I used a petal pan as a guide, but deepened the scallops.
2. I did not wait for drying, as I use MFF which does not sag. Ever.
3. Doesn't matter, but be sure not to dampen the top of the receiving tier so that you can adjust placement. Once in place, lift the edges to dampen under sides for adherence.
For another thread on this topic:
I went to that other thread, and I saw that you traced your overlay onto paper first, then used the paper as a guide when cutting the fondant. That's a great idea, and I plan on tracing my overlay today!