I'm not very experienced working with fondant. I don't make them often and I've only done regular shaped cakes before, but I do feel like I've got a handle on that.
I'm working on a display cake that is shaped sort of like a bullet... tall sides and a dome on top. I'd like to cover it in fondant with no seams, but I'm having a lot of trouble with the fondant because it keeps tearing.
Are there tricks or tips for this that anyone can share with me? Any advice would be greatly appreciated!!
hi bonnie, I have tried cakes like that. It's one of the birdcages. what i did was cover the round tip and cut just as the sides and the top connect. then i wrapped the fondant around the sides, makes sense? it did leave a seam between the dome and the sides but i covered it with a roll of fondant. If you don't want that seam you would have to work very carefully since the bottoms will flair significantly. You can smooth it out but will have to have lots of patience
It all starts with a great quality of fondant that will not tear easily. I personally work with satin ice because it does just that.
thank you both for your replies! as far as the thickness of the fondant, what do you suggest? I'm guessing it has to be thick enough to stretch some as I'm smoothing it, but too think will make it too heavy, which will lead to tearing, right?
It all depends on the look your trying to achieve. If your buttercream is smooth enough underneath you can roll out the fondant really thin.
The height of the cake would determine the process used for me. But for something like that I would do like Bakencake said but I'd do the base first and then the dome. What I did a couple times was measure EXACTLY and then thin/bevel the edge so thet when it came time for the seam, it was barely noticeable.