Hi everyone.. kinda new to the board...but I'm really stuck!
I'm making a golf bag shaped cake and its about 12 inches tall and square..I rolled out a huge piece of fondant to cover it and when i layed it on top it split and was a disaster! Its very hot in toronto today and has been and even with the AC im finding the that fondant is just hot and melting.. how can i do this?? should i brave it and try it again and roll it out a little thicker? or is it safer to use buttercream and just use the fondant for accents?
I'm delievering this cake tomorrow..please help
sorry about that... its not really carved.. its basically 6 10X10 square cakes with buttercream in between and cake boards/dowels for support...
you could maybe try the viva crusting buttercream method if the fondant wont co operate. it gives a finish close to fondant..
I really wish that was an option. i can't getany viva paper in canada.
llol, we dont have viva here in aus either.. well we do.. but it has ripples.. so thats not much help. haha
i used grease proof or waxed paper instead. =)
If you are going to go the BC route you could get a high density foam roller from the hardware store. After it has crusted roll it over the cake with some pressure, it works like the viva Then take some computer paper and your fondant smoother to give it a really smooth look.
Have you thought about using panels of fondant instead of draping it over the tall cake?
I use computer paper for smoothing all the time.
Yep, computer paper here too I'm cheap and wont buy viva AND bounty paper towells. LOL
occasionally I find a coupon and sale and get it for free, so I do get some, but the kids willuse them up quick. LOL
I'd try fondant panels. maybe let them dry a little before you put them on. if you do panels, I'd think thinner would be better. But I've never done them before
if you opt for a whole sheet again, go with thicker. Or I would. Thats how I fixed my fondant disaster when I had problems at the last minute. . put it on thicker.