Covering A 14 Square Cake

Decorating By sugarcheryl Updated 16 May 2010 , 3:02pm by sugarcheryl

sugarcheryl Posted 15 May 2010 , 12:36am
post #1 of 9

Hey guys I need help. I'm trying to cover a 14" square cake it seems every time I go to cover it is to short or it starts tearing. It seems 14" squares are a pain. So any suggestions?

8 replies
DianeLM Posted 15 May 2010 , 12:57am
post #2 of 9

I assume you're covering with fondant, right?

If your cake is 4 inches high (measure it), then your fondant should be rolled larger than 22 inches square. Measure it.

To get it on the cake, either roll it around a long rolling pin and unroll it toward you. Or, slide your fondant onto a cornstarch covered board and slide it onto your cake.

Immediately smooth the top, then the top edge and corners, with your fingers. Then, work on the sides.

After all of that, I'll bet you just need to use more fondant. icon_smile.gif

sugarcheryl Posted 15 May 2010 , 3:07am
post #3 of 9

Thanks DianeLM I did need more fondant.

KerrieD Posted 15 May 2010 , 3:21am
post #4 of 9

I'm going to ask a silly question...did you roll out the fondant, place it on the cake and see it was too short, remove it and do it again? I get so paranoid about getting the fondant on the cake evenly especially on a big cake. Doesn't the buttercream get on the fondant?
If you don't don't learn! icon_smile.gif

sugarcheryl Posted 15 May 2010 , 4:37pm
post #5 of 9

Yes KerrieD I did roll the fondant and twice I came up short according to the chart it said to use 5lbs for a 14" but that did not work. This was the first time where I had to throw away all that fondant because crumbs and icing got on the fondant. But I learn my lesson it's best to have more than less. Also I will not do a cake no larger than a 14" square. It's a little bit more ticker than a round cake.

KerrieD Posted 15 May 2010 , 4:53pm
post #6 of 9

Thanks Sugarcheryl. Didn't think you would re use the fondant after it was taken off the cake. I always measure the height (usually 4") X 2 then across the top. plus 1 or 2 inches. So if I have an 8" cake (either round or square) the measurements would be 4 + 4 + 8 =16" + 1 or 2 " extra = 17 or 18".

sugarcheryl Posted 15 May 2010 , 10:59pm
post #7 of 9

Well KerrieD I'm not good with the measuring method I like to weigh things so I rather go by lbs. In this case I had used the fondant twice and on the 2 round to much icing and crumbs. I find as long as the buttercream stays firm and cold you have less buttercream lifting off. I should have put the cake back into the fridge and then recover but I was frustrated by that time.

dsilvest Posted 15 May 2010 , 11:25pm
post #8 of 9

It is easier to lift the fondant onto a large cake using a wooden dowel or plastic pipe. I have both and they are about 30" long x 2" diameter. It makes lifting and placing the fondant on a cake 12" diameter or larger much easier.

sugarcheryl Posted 16 May 2010 , 3:02pm
post #9 of 9

I was just thinking that I was going to get the pvc pipe. Thanks dsilvest for tip.

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