Hi every one i was wondering if any of you had any tips on covering a 14" round with fondant this is two 2" high ones stacked and fillled
I have never covered one this big and I could use any help i can get

I also was wondering if you can give me any tips on stacking and transporting a 4 teir cake

6'', 8'', 10" ,14" I know some stack on sight .

but my worry is that the top teir that is covered in fondant has no topper on it so it need to be smooth how do i put a dowel threw the cake and still mantain a smooth top
any tips or trick are great apprieatied
thank you melissa

Hi,

When I cover a large tier like a 14" I roll out my fondant and then roll it up onto a large rolling pin. I then hold the pin above the tier and slowly begin unrolling the fondant onto the cake.

As far as transporting a large 4 tier like you mentioned, I would deliver it in 2 sections. I'd stack the bottom 2 tiers separate from the top 2 and then finish assembling on site.

That would be a heavy cake to carry fully assembled.

If you have a 1" or more diameter by 30" dowel or plastic pipe it is easier to transfer the fondant onto a large cake.

I have a roulpat (mat) that I roll my fondant onto. I used to just flip the mat over on top of the cake and peel the mat away. If you don't have a silicone mat, you can buy some inexpensive vinyl at the craft/fabric store and use that. Sometimes this is easier for a beginner than using the rolling pin method, especially if you don't have a lot of experience with fondant and confidence in moving it. It took a while for me to move it with the rolling pin.

If I am stacking a cake and don't want the dowel to show through the top tier, I will make a hole in the center of the cake board for the smallest tier, dowel the rest of the cake, (measure carefully) and then place the top tier on the dowel. (hope that makes sense) The hole in the center of the cake board assures that it is centered.

I use the heavy vinyl mat - it is really easy to just flip it over onto the cake vs. doing the rolling pin thing. You can buy the vinyl at walmart or joanns in the fabric section. I VERY lightly grease mine with shortining before rolling the fondant out.

My HD just told me I can't use the vinyl from the fabric store.

I just had my license renewal and inspection and there were a few things I wanted to "add". He said no to the vinyl and to foamcore boards...not food safe he "claims".

Makes me wonder why I even bother asking this guy...he shoots down every single thing.

Do any of you ladies or gentlemen have any literature on this vinyl? He told me if I can prove to him that it's food safe then he'll approve it. I felt like saying....if you can prove to me that it isn't.....but I didn't.

I roll it on a long rolling pin or a PVC pipe and unroll on top of the cake. Works really well.
Edna

re: the food safety

1) you can buy the Ateco blue silicone fondant mat instead of vinyl. More expensive but I like it better because it is more flexible

2) cover your fomacore boards with Press and seal....
eHTH

There are companies that sell foam core cake boards. I can't believe they would make and sell them if they weren't food safe.

The mat is large....you roll the fondant out just like it would be on the counter top. You then put your hands UNDER the mat - a big one you will be using your forearms - and lift the entire mat up off the counter, take it over to the cake, turn it upside down onto the top of the cake, and peel the mat off the fondant. Works perfectly, no stretching the fondant out of shape, no messing with rolling it over the rolling pin. What WAS the bottom side of the fondant while you are rolling it out is the TOP side when it is on the cake. It makes a flawless piece of fondant, IMO. And much easier for a beginner to do than the rolling pin thing.

I can do it either way, I show my students both ways. They all seem to catch on to the mat method easier though. I even went to a bakery the next town over to help them learn how to use and work with fondant (they had been taught the rolling pin method) and they were so excited about learning how to use the mat - now they are not nervous about covering the cakes! (this was a new bakery - just starting out)

thank you everyone for all your help

Okay, thanks Loucinda.

You're welcome! Hey, if I ever get that way again, I may stop in. The only time I was in Mass. was on our way to Maine, and I thought the whole state was a traffic jam! (we don't have that kinda traffic here in Ohio!)

Oh up near Boston is horrific traffic.....but I live in the "boonies" on a nice country road with horses across the street. I promise no traffic and I'll have the coffee/tea on for ya!

If youtell him that you are covering it with either wax or press and seal, you think he would let you use it?
Edna

Good point Edna, I'm always so nervous during the inspection process that I didn't even think of that.

I hate to push them....I feel so fortunate to be able to do this from home that I don't want to stir up anything that could hold up my renewal.

I have a 3" diamater PVC pipe about 2" long....I washed it and covered it with foil. Works like a charm, never any fold marks, light and easy to handle.