What Is Your Method Of Covering A Cake In Fondant?

Decorating By PastrySwaggaPro Updated 24 Jun 2011 , 3:39pm by cakegirl1973

PastrySwaggaPro Posted 24 Jun 2011 , 2:32am
post #1 of 5

Alright so, I was doing a little...(okay, I lied, 4 hours worth) research on fondant consistency, and various professional and non-professional methods of covering a cake. It kind of boggled my mind, because the "place on top of a can method" vs. on the table method yielded identical results. Laymans terms...people had great success with one or the other.

Today I was trying to cover a hexagonal shaped cake, using the table method, and it really wasn't working because when I went to smooth out the corners, it the other side got deformed. I don't know if it's the size of the cake, (I was working with a 6 inch hex) but I prefer covering 8inch-14 inch rounds the best because I'm so used to it it's like clock work to me.

Anywhooo!

Can or no can...that is the question!

4 replies
ramie7224 Posted 24 Jun 2011 , 2:41am
post #2 of 5

I prefer no-can. I've tried with a can and I see how it would work, but I always seem to have too much fondant hanging down and the weight starts to tear it at the top before I have enough time to trim. I thought maybe this was a problem with the consistency of my fondant (I make my own MMF) but I had the same issues with Wilton's fondant, too. Covering on the table just works out so much better for me.

TexasSugar Posted 24 Jun 2011 , 2:51pm
post #3 of 5

I elevate the cake, unless... I am working with dummies and soft fondant, because then I have more rips in the fondant. Sometimes it also depends on the size.

I think smaller cakes are actually the hardest to cover in fondant and larger cakes are the easiest.

I always say there are many different ways to do the same things. None are right or wrong, they are just different. What works in one kitchen may not work in another, so try out several different things and find out what works best for you.

cakegirl1973 Posted 24 Jun 2011 , 3:37pm
post #4 of 5
Quote:
Originally Posted by ramie7224

I prefer no-can. I've tried with a can and I see how it would work, but I always seem to have too much fondant hanging down and the weight starts to tear it at the top before I have enough time to trim. I thought maybe this was a problem with the consistency of my fondant (I make my own MMF) but I had the same issues with Wilton's fondant, too. Covering on the table just works out so much better for me.





Same here. I tried elevating the cake once but the fondant tore. I prefer the table. With your hex cake, are you smoothing the fondant all the way around the cake from the top sides of the cake down? (Hope that made sense.) I only have the problem you are describing if I try to smooth all of one side at a time.

cakegirl1973 Posted 24 Jun 2011 , 3:39pm
post #5 of 5

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