I'm about to place an order with GSA and I'm buying my first tub of fondant...Yeah! I will need to cover an 11x16 sheet (that will be carved down a bit to make the shape of a coffin).
Will the 2# tub of Satin Ice be enough to cover this size cake? I don't want to buy 5# of black fondant if I don't need that much.
Thanks for your expertise!
hey, unfortunately you have to order 5 lbs as you will need about 3.5 lbs of fondant. Here is the link you might want to save on your favorites.
in my limited experience with fondant, i say order more. just to make sure you have enough on hand for mishaps. and i think you will probably need more than 2pds to cover that size cake.
Keep in mind you want to try to roll out the shape you need plus the height of the sides of the cake.
It's amazing that it would take more than 3 pounds of fondant to cover a less than 11x15 sheet, BUT i will take you word and order the 5 pounder. Thanks a bunch.
How thick do put the buttercream on before you put the fondant on? You are supposed to chill the cake after buttercream layer before you cover it too, right?
I would suggest to roll the fondant no less than 1/4" thick as it's you first time trying it. Otherwise it might tear on the top corner. What I prefer, after coating the cake with BC refrigerate for half hour or more. Then right before covering with fondant spray/brush little water. Once it's covered with the fondant and you are ready to decorate poke 1 or 2 holes with a skrewer which you can cover with a deco later on. This will prevent any air pocket or bulges. any more question, feel free to ask.
Thank you very much. Where do you usually poke the hole? On the side maybe, where you can't see so much? When do you fill it in? I thought I might use the woodgrain mat on the coffin top; do I do this after it's on the cake or when I roll it out?
I never poke holes in my fondant unless I have an actual air bubble, which has happened to me about two times ever
I'm not a pro, just did a few cakes but I had air bubble issues and tried to use a pin to deflate the bubbles and smooth with a fondant smoother. But the bubbles always seemed to find another place to pop up. After reading about the poking methood on a blog I tried it and my recent girly cake was flawless. There is also a decorator who pokes the hole with straw and keeps it there for a while. Here is the link to the video. From the video listing on the right click on: Mercedes Strachwsky | Two layer cake.
I hope yours comes out perfect.
Thanks everyone for your input. I will buy the 5 pounder and try to follow all the advice I got here. I'll decide about the hole when I get there.