I'm going to be using a crimper, for the first time, on an upcoming cake. Was just wondering if anyone with experience has any handy tips to pass along.
It will be a single tier round covered with white fondant.
I have used them quite a bit and I think the best tip some one gave me when using them is to just lay out a scrap piece of fondant and practice because they are so dependent on the amount of pressure, spacing etc. One important thing is to push the crimper against the fondant, then pinch together. I know it sounds obvious but I always find myself pinching as I am pushing it toward the fondant making the crimps uneven LOL! I hope this helped a bit!!
One thing I learned the hard way is to make sure that little o-ring stays in the same position at all times...Otherwise, you could end up with different sizes.
Thank you both for your replies. Of course, I didin't know this thread HAD replies until after I finished the cake!
Anasazi17, I did exactly what you suggested. I was so afraid I'd get stage fright and forget the pattern I was trying to achieve. I practiced IMMEDIATELY before doing it on the cake.
Paul, I tried to remain very conscious of the position of the O-ring so it wouldn't move. Thanks for that reminder!
The one factor I didn't count on was humidity and condensation. The temperature in North Texas shot up to the 80's in the last couple of days which really took a toll on my chilled cake. I didn't realize how sticky it was until it grabbed my crimper and wouldn't let go! That's why we now have a "back" to the cake.