Hello, I have a wedding cake order for a tier cake, and each cake is purple with a white scalloped fodant topper with scalloped edges down the side from top.. How do i cut the top piece of each cake out of fondant with scalloped edging to fit correctly..
i have cutters but they dont go in a circle just a straight scallop line?
I would make a template on heavy card stock or poster paper and cut them out by hand with an exacto knife.
Use the pan you baked it in to trace a circle onto the paper for the right size then draw the "effect" scalloping, zig-zag , whatever around that however much bigger you want it to overlap the sides. Then cut it out and use it as a pattern.
I used my wilton circular mat and did it from there. Measure the top of the cake then roll fondant wider depending on how large you want the scallops or use a template that you make yourself. hope that helps. Good Luck
I don't mean to hijack this thread but this question is related to the scalloped topper the op is talking about. What is the best way to get it on the cake without it wrinkling? I am pretty good with fondant but the one time I tried this I had wrinkles out the wazoo!
As far as getting it on the cake if it is something that does not have a top and bottom I will sometimes cut it out on parchment paper then pick up the paper and lay it on top. Then remove the parchment paper. Hope that makes sense.
I would cover the cake in purple fondant, then roll out white fondant larger than the diameter of the cake so when you put it on the cake it hangs over the edge. Smooth down the sides like you are covering the cake with another layer of fondant, and then go around the edge and use an exacto knife to cut out the scalloped design.
thank you all so much for your ideas. But if you use an exacto knife how to you keep it from marking into the underneath fondant?
When I use an exacto knife, I lift the top layer just a bit away from the layer underneath when I cut it. I usually use a new blade to make sure it is really sharp. Then I use vodka to glue the two layers together. If you make sure that you cut perpendicularly to the fondant even if you do nick the fondant underneath, you won't be able to tell because it is right at the border. You could always stretch the to layer of fondant a bit to cover any mistakes too.