How'd They Do This?--Colette Peters Pleated Cake?

Decorating By Chef_Stef Updated 7 Mar 2010 , 2:58pm by LateBloomer

Chef_Stef Posted 7 Mar 2010 , 2:16am
post #1 of 12

I've seen this one before, but how, in the world, would you DO it?

(someone just asked for it, for next year..agh)

Here's a pic
LL

11 replies
Ursula40 Posted 7 Mar 2010 , 4:32am
post #2 of 12

easiest way I can think of, is placing fondant rolls on the crumbcoated cake, and then cover the cake with fondant as usual, gently molding the top layer of fondant onto the pleats. that way you can control the pleats better.

sheilabelle Posted 7 Mar 2010 , 12:32pm
post #3 of 12

Here is a link to a demo by Colette Peters doing drapery. HTH

http://www.rolledfondant.com/how.htm

sheilabelle Posted 7 Mar 2010 , 12:33pm
post #4 of 12

Here is a link to a demo by Colette Peters doing drapery. HTH

http://www.rolledfondant.com/how.htm

CakesByLJ Posted 7 Mar 2010 , 12:36pm
post #5 of 12

Thanks Ursula~! I wondered how that was done also. Such an "ahaaaaa moment" icon_lol.gif

Ursula40 Posted 7 Mar 2010 , 1:06pm
post #6 of 12

Hey, I've never done it, but from just looking at it, (and thinking about how expensive that stuff is here in China, so no room for mistakes) that is how I would do it. I can't afford to pull the stuff off and try again with a new piece, cause I never can get the stuff off, without 1000s of crumbs

Sweet_Guys Posted 7 Mar 2010 , 1:16pm
post #7 of 12

Another thought is that perhaps you could do thick ropes draped on top of the crumb coat and then covering that cake with the rolled out fondant and pressing down and around thus giving the illusions of pleats.

Paul

Ursula40 Posted 7 Mar 2010 , 1:20pm
post #8 of 12

Uhmm, that is what I said, I would do, in other words icon_smile.gif

jillmakescakes Posted 7 Mar 2010 , 1:44pm
post #9 of 12

I totally get that my suggestion is not much different from the others, but I've used ropes of buttercream under the fondant to get a similar look. With the buttercream having more give, you can move it a bit easier than I think you could fondant. I use this technique to provide veins on my naughty cakes.

Sweet_Guys Posted 7 Mar 2010 , 2:22pm
post #10 of 12

Sorry, Ursula, you're right!!! I'm tired this morning.

Paul

Ursula40 Posted 7 Mar 2010 , 2:31pm
post #11 of 12

Hey Paul, no problem, I know what it's like to wake up tired, or not having slept at all, whichever the case fits.

LateBloomer Posted 7 Mar 2010 , 2:58pm
post #12 of 12

This is just a guess but I would roll out a big circle.. big enough to cover the cake. It looks thinner than what I usually use. Then I would make the pleats on the bottom half. This way you can measure and make the pleats even. Then I would get someone to help me lift the circle back while I held on to the front pleated side and hopefully land it on the cake!!!

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