Having all sorts of trouble putting fondant on my first double barrel (double height) cake. First attempt, I had tearing at the top edge, which I fixed in my next attempt. But in try two, I couldn't get all that fondant smoothed down before it began to dry out and was left with lots of elephant skin and wrinkles. Ugly. Also it's a challenge to smooth down all that fondant! I am thinking about putting a piece of fondant on the top and wrapping a piece around the side, but the cake is 8" tall and I'm not sure how to get it around the cake without tearing or stretching. (Of course it is 96 degrees outside today and my AC is struggling to keep my kitchen cool (i.e., below 80!) but not doing a great job of it. My frosting keeps melting between trips from the fridge. Aargh.)
Any advice on tackling the fondant?
Anyone ever do a double barrel??
Hello, Sharon Zambito recommends on tall cakes to measure height/circumference. She also has stated to add a little Tylose so the fondant can support itself. Now, roll the fondant up like a jelly roll or bandage. Apply to cake-if you use ganache and mess up you can take it right off, but buttercreme will create a mess. Anyway-roll up fondant, roll around tall cake, lap over edge, cut thru the 2 layers, remove the underlying piece and you have a perfect seam that you can spakle with buttercr. the same color or add decorations. Sharon states you are inviting trouble when you try to cover a tall cake all in one piece. Then you cut out a small piece for the top, you can trim it exactly or use a cording etc. Sharon's DVD have helped me tons. I just saw this comment on her Topsy Turvy Cake yesterday-Roll up fondant like a bandage/jelly roll if cake it tall! Hope I've helped. Joni
I know it's 8" tall, but what size are the tiers you used to make it?
Thanks for the reply. It is 7" diameter.
Hmm. It really shouldn't behave much differently than a normal tier when your dimensions are so similar. I would get that sucker as cold as you can, and work fast. And to be honest, if my work area was anywhere near 80 degrees, I wouldn't expect anything to work for me.
You sound like me two days ago. I just finished a double barrel 6" (7" high) but I live in phoenix (112 degrees, bleh) and I was looking at 78 degrees in the war my AC was struggling to win. I use "The Mat" and I took a large ice pack after I rolled it all out, and since it's sandwiched between two vinyl sheets, I was able to slowly run the ice pack over the whole rolled out sheet for about 5 minutes (I didn't leave it sitting still because I obviously didn't want it to make an impression in the fondant. It definitely helped! The first couple attempts before the ice were horrendous. Heat. Bleh. Hth.
Thanks or the advice Joni. Your cakes are truly beautiful by the way. Last night (after a mental health break haha), I removed the ripped fondant from try #2, and the partially melted SMBC. It had cooled down a lot inside and out, so I made and frosted with a fresh batch of the buttercream (aaaah), and then wrapped the sides and then the top with fondant. I added Tylose which definitely helped. It came out pretty well for a first try at this approach though not perfect; fortunately i was able to hide the little bit if elephant skin i got with my design. I'm getting Sharon's DVD at your advice.
Wrapping is how most people do it. I am subscribed to mycakeschool and she recently had a double barrel (the one with the giraffes) and that's how she did it.
Thanks for all the advice. Here is the cake I ended up with:
I didn't include a photo of the back where the elephant skin was worst.
Very nice! I love it. I'm a little partial to anything that has birds on it, but I truly love it. Just added to my favorites.
Thank you! I was happy with how it finally turned out. Doesn't show the battle that went into this cake. Did I mention the inside was pink ombré?