I'm in the middle of making a square castle cake and am thinking of applying the fondant in panels, so as not to stretch the brick imprint. I've never done this before and wonder how thick should the fondant be; how long should I let it set before lifting it; and for that matter, how best to lift it? I will be applying over ganache. In the past, I've just misted the ganache before fondanting-- in this case would warmed piping gel be better?
I appreciate any hints you might offer me.
Try putting the panels on a piece of cardboard and lift the cardboard to the side of the cake with the panel so the panel wont stretch.
You can put the panels in the freezer for a few minutes for easier handling.
Thanks! Sometimes the easiest solutions just don't come to mind when you need them. It is good there are CCrs who come to my aid. Now I am raring to go!