I have been asked to make a wedding cake using the technique similar to the one below (click on the link).
Does anyone know of the easiest, sure-fire way of achieving this look?
Do you roll out the fondant/gumpaste and set it to dry around a cakepan or cake dummy to dry/firm up and then slip it over the cake when ready (like a sleeve)?
My first inclination was to roll it out, add the eyelet decorations and then wrap it around the cake immeidiately but my fear is that it would stretch out.
Looking forward to your thoughts on this.
I can't see the picture because I do not have a login for The Knot.
I can't see it either.
There is the "2-piece" method. That's making the textured fondant, then cutting a rectangle the exact size to put around the sides of the tier without stretching, and then cutting a circle to put on top.
If you go to this Amazon page:
and use the "Look inside" feature, you can scroll down to a demonstration of someone using the 2-piece method with textured green fondant.
For this very simple design, you do the eyelet in place after you have a properly finished fondant covering.
Use a cardboard strip to guide a toothpick to mark the dots. Then cut the holes with a #2 plain tip. It looks like they then piped a line of icing around each hole--use soft royal icing.
Could you not also do it like a chocolate transfer? Lay your fondant on waxed paper after you have cut to the exact size you need to go around the cake and then cut out your eyelet pieces. Then pick up the wax paper and wrap around your cake. I've seen the chevron pattern done in that manner and don't know why it wouldn't work here.
If you want to wrap the fondant with the holes already cut, you need to make sure that you don't stretch the holes out of shape. You would need a second person to support the roll including paper while you smooth it onto the cake.
Far safer and faster to do the holes after covering.