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.
Thanks Ursula~! I wondered how that was done also. Such an "ahaaaaa moment"
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
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.
Uhmm, that is what I said, I would do, in other words
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.
Sorry, Ursula, you're right!!! I'm tired this morning.
Hey Paul, no problem, I know what it's like to wake up tired, or not having slept at all, whichever the case fits.
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!!!