Making Stripes

Decorating By melba76 Updated 5 Sep 2010 , 1:44am by sweetnessx3

melba76 Posted 4 Sep 2010 , 11:01am
post #1 of 7

I have made a 6inch cake and have been asked to do it with stripes all the way across. Any tips how to make it neat as it looks awful and want to re-ice.


6 replies
Tea42 Posted 4 Sep 2010 , 1:18pm
post #2 of 7

Doing fondant strips would be easiest in my opinion.

tonedna Posted 4 Sep 2010 , 1:31pm
post #3 of 7

I agree, fondant would be neatest, straight and easier!
Edna icon_smile.gif

CNCS Posted 4 Sep 2010 , 2:08pm
post #4 of 7

I always make a paper template for my stripes. It takes extra time but worth it.

I hole punch the stripes together and fan them out and lay that over the cake pan Im going to bake in then adjust the stripes to fit. After cutting I then adjust again for the cakes size , mark and then cut the stripes.

I know seems too much but it's my engineering mind at work.
Yes I took things apart as a child. Many a spanking but to this day I can open up anything with gears and fix it.

sweethands Posted 5 Sep 2010 , 12:32am
post #5 of 7

Speaking of stripes, I will be making a cake next week covered with buttercream, they want strips and circles but I have never placed fondant on buttercream only fondant on fondant. How do I adhere the fondant pieces to the buttercream...will they stay in place? Thanks for the help in advance.

Tea42 Posted 5 Sep 2010 , 12:37am
post #6 of 7

Yes, they will stay. If your BC has crusted just dab a tiny bit to the back of the fondant (or water) before applying.

sweetnessx3 Posted 5 Sep 2010 , 1:44am
post #7 of 7

OK CNCS, That hurt my brain lol!

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