I'm putting swags on my wedding cake but I don't like the way I was taught, they bunch up and don't hang right. I was taught to fold the ends on the underside so that it looks like a piece of material that you would sew. put skewers one under, one over until you have as many pleats as you need. Is there a better way, one which will look elegant and not look so heavy? Hope the description makes sense.
Hi there, that is the way I have learnt and seen on videos as well. If you roll the paste very thinly, then it will look more realistic.
Same way. Roll thin, then let airdry just a bit before lifting to cake, otherwise they will stretch and tear. Good luck!
roll your fondant/gp thin.. then do as you say.. wait a minute and then add to your cake.. nick lodge has a good dvd on this also.. hth ... if you are saying it is heavy.. then you have the fondant/gp rolled too thick.. so roll it thinner
Thanks everyone, I will roll out thinner and let them sit for miniute before placing them on the cake.
hm i watched cake boss last night and his looked thick but then he also did the folding with his hands and said how he liked it to flow. wonder if you can watch last nights show on computer, there is i think it on wilton a tutorial on how to do it with sticks i did it that way and came out nice and i think edna on u-tube has one, or just put in fondant swags
I taped Cake Boss haven't watched it yet but will do that soon. Thanks for the heads up.
I use the scewer to pleat them.... my white choc. fondant makes awesome, super thin swags.
Oh yes, I love Jen's fondant!
I love your chocolate fondant Jennifer I'll have to see if I can use that.
I put it thru my Kitchen Aid pasta machine to #5...REALLY thin. The fondant is strong enough to hold it's shape, but if you have hot hands, you will want to be careful not to handle it to much. With being that thin and chocolate in it, that can be trouble. I generally have cool hands and have no issues with it. Happy drape/swag making!
Do you make the swags with just fondant, or do you mix with gum paste to give them more stability??
i use fondont
Thanks Jennifer, hope I have time to make it and give it a try.
Momba 5.... when I use my white chocolate fondant, no need to add anything to it. It's very strong even though it's very thin.
What is the best thing to use to adhere them to the cake?
Water ,royal icing or even edible glue.
How wide are they? I was practicing this method and used my KA to #3, I had it about as wide as the pasta machine and it would tear some on the edges. Is this to wide to put on the cake. I see it wasnt thin enough also.