Is there a special trick or method to getting the nice scalloped edge to, like, a round tier with a striped/scalloped "hatbox" look?
Like the middle tier on this cake:
http://lib.store.yahoo.net/lib/yhst-5418161598049/topsy-turvy-cake
Or even the more perfect top tier on this cake:
http://3.bp.blogspot.com/_TjhlTY3ufCQ/S0o4UJ5CmCI/AAAAAAAAX14/hAF26A9L4Os/s400/whimseyweb2_lbee.jpg
Thanks! I have a couple cakes (one this weekend, one later on) where I want to incorporate this look.
Are you kidding me, Kitagrl? I was gonna come take this class from you! I read somewhere - I can't remember if it was here on CC or somewhere else - that you should put down a thin layer of shortening EXACTLY where you want your fondant to stick to your cake (so I guess you'd have to be able to mark those edges off pretty exactly. Then when you put the fondant on, you can cut in those same places and the fondant that doesn't stick will just magically fall to the ground. It sounds kind of iffy to me, but I suppose it'd be worth it to experiment first on a smaller cake or a dummy. The other thing you might try is to let the fondant underneath dry out some and maybe dust the top edge of the side of the cake with some cornstarch or powdered sugar, then lightly moisten ONLY the top of the cake. Then you could cut the sides however you like (I guess with part of a circle cutter or whatever you can find). The idea is that none of the fondant should stick to the sides of the cake during this first go-round. After that, you can go back with a paintbrush and lightly moisten the scallops underneath with water or CMC glue so they'll stick to the cake. Do either of those sound doable?
On the first cake, the scallop isn't symmetrical. If that's okay with you, all you need to do is roll out your fondant into a large circle. Place a cake dummy or pan the same size as your cake in the center of the fondant. Cut out your scallop. Lay the fondant on top of the cake, then gently lift the sides and brush a little water underneath to help it adhere to the cake.
Or, you can do the illusion, where the scallop is actually the bottom piece of fondant. Cover your entire cake with the top color, then wrap fondant around your cake and use a template to cut out the scallop.
The second cake was done by Sharon Zambito. The scallop is only a trim around the top edge (not a big piece laid over the top). She used a frill cutter for the scallop.
Now maybe I am looking at these in a different way but this is what I would do. For the really scalloped one, I would roll a strip of fondant, cut the scallop edge with a circle cutter then roll the strip up and wrap around the cake. Hope that makes sense.
The other one looks as though its a white cake, she has marked the wavy line round the middle then painted the stripes up to the wavy line and then piped the wavy line to cover the edges, hope that makes sense as well.
J x
Interesting post, DianeLM! So much easier when you know how, isn't it? Good ideas, janeoxo!
Now maybe I am looking at these in a different way but this is what I would do. For the really scalloped one, I would roll a strip of fondant, cut the scallop edge with a circle cutter then roll the strip up and wrap around the cake. Hope that makes sense.
J x
That's a variation of one of the techniques I mentioned above. However -- you can't cut the scallop with a circle cutter. A circle cutter will make the opposite cut.
Making a template is super easy, tho. Just wrap a piece of freezer paper or wax paper around your cake and cut it to the exact circumfrence of the cake. Fold the paper in half, then half again, then half again. Cut your scallop paper doll style. Unfold the template and there ya have it!
Now maybe I am looking at these in a different way but this is what I would do. For the really scalloped one, I would roll a strip of fondant, cut the scallop edge with a circle cutter then roll the strip up and wrap around the cake. Hope that makes sense.
J x
That's a variation of one of the techniques I mentioned above. However -- you can't cut the scallop with a circle cutter. A circle cutter will make the opposite cut.
Making a template is super easy, tho. Just wrap a piece of freezer paper or wax paper around your cake and cut it to the exact circumfrence of the cake. Fold the paper in half, then half again, then half again. Cut your scallop paper doll style. Unfold the template and there ya have it!
Sorry I beg to differ, u can use a circle cutter, you just hold it at an angle, I have done it before.
On the first cake, the scallop isn't symmetrical. If that's okay with you, all you need to do is roll out your fondant into a large circle. Place a cake dummy or pan the same size as your cake in the center of the fondant. Cut out your scallop. Lay the fondant on top of the cake, then gently lift the sides and brush a little water underneath to help it adhere to the cake.
Or, you can do the illusion, where the scallop is actually the bottom piece of fondant. Cover your entire cake with the top color, then wrap fondant around your cake and use a template to cut out the scallop.
The second cake was done by Sharon Zambito. The scallop is only a trim around the top edge (not a big piece laid over the top). She used a frill cutter for the scallop.
I wondered about it being a top edge....do you just seal the top seam with royal?
Here's how I see it. The whole cake is white. She then marked a wavy line on the fondant, cut stripes of fondant and laid them out in a pattern then covered the wavy line over with royal and piped thin lines down the stripes. So I guess you could say that it's an illusion.
Straight Frill Cutter - #3
by FMM
This is what was used for the scalloped edge on the second cake.
It is a band that goes around the cake. You cut the edge using the cutter then cut the depth that you want. I use a ruler and pizza cutter to do this part.
Straight Frill Cutter - #3
by FMM
This is what was used for the scalloped edge on the second cake.
It is a band that goes around the cake. You cut the edge using the cutter then cut the depth that you want. I use a ruler and pizza cutter to do this part.
THANK YOU! Going to order one soon...... so how do you hide the seam where you attach the strip?
If it is white I use a bit of royal icing to fill the space and then rub with the palm of my hand so no excess remains.
You can also add a bit of vanilla/alcohol to coloured fondant to make a paste. Fill the crack with this and scrape or rub the excess away.
Here's how I see it. The whole cake is white. She then marked a wavy line on the fondant, cut stripes of fondant and laid them out in a pattern then covered the wavy line over with royal and piped thin lines down the stripes. So I guess you could say that it's an illusion.
You know, I think you're right about the first one.....thanks!
Now maybe I am looking at these in a different way but this is what I would do. For the really scalloped one, I would roll a strip of fondant, cut the scallop edge with a circle cutter then roll the strip up and wrap around the cake. Hope that makes sense.
J x
That's a variation of one of the techniques I mentioned above. However -- you can't cut the scallop with a circle cutter. A circle cutter will make the opposite cut.
Making a template is super easy, tho. Just wrap a piece of freezer paper or wax paper around your cake and cut it to the exact circumfrence of the cake. Fold the paper in half, then half again, then half again. Cut your scallop paper doll style. Unfold the template and there ya have it!
Sorry I beg to differ, u can use a circle cutter, you just hold it at an angle, I have done it before.
Ya, I've done it too, but it's awkward (for me, anyway). Either the scallops aren't even or I cut too far. I just assumed it didn't work for anybody. I stand corrected. 
So, for those of us who are "circle-cutter-held-on-an-angle" challenged, I humbly submitted the instructions for making a template.
Which I found very helpful, DianeLM! Thanks for the idea. I'm the kind of person who would try to use a circle cutter and make a total mess of it. Hats of to those who can do it right!
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