Looking for instructions for covering a cake board in fondant? Does the fondant come up with the cake slices when served? If not, how is it avoided?
I cover the board with piping gel so the fondant can adhere to it. Some of it may come up when it is sliced and served. Not sure how to get around that one.
Typically, I would spread some piping gel onto the cakeboard and then cover the board with the fondant (piping gel helps the fondant to stick to the board).
Don't forget that when you place your cake in the center of the board, it should be sitting on its own cakeboard so the cake doesn't actually touch the fondant.
Once the fondant is attached to the board I let it sit for a few days to dry a bit. It does not get fingerprint dents this way and it is easier to transfer the cake to.
usually if the fondant is correctly stuck and left to dry, when you come to serve, you shouldnt get too much come away.
I roll the fondant directly onto the foamboard. It sticks without adding anything extra. Because of how I cover my cakes, I always use a board cut to just the size of my cake, or even a tiny bit smaller, and then the cake and board go onto a bigger board, so none of the fondant on the board comes up when the cake is served.
I always cover my board at least one week in advance. This way it's very dry and stiff. I don't have to worry about it getting damaged during delivery or leaving marks in it as I assemble the cake.
how do you attach a ribbon around the sides of the board? was never sure how people got those to stick...
double stick tape.....
Or hot glue or pretty pearl-head pins.
aaah ty! you guys rock ... i'm going to try it on my next cake