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.
Doing fondant strips would be easiest in my opinion.
I agree, fondant would be neatest, straight and easier!
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.
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.
Yes, they will stay. If your BC has crusted just dab a tiny bit to the back of the fondant (or water) before applying.
OK CNCS, That hurt my brain lol!