SweetTzippy Posted 24 Aug 2012 , 3:28pm
post #1 of

I have this cake, building look alike structure that is 24" high, square shaped, 8" X 8" that needs to be covered in fondant.
What's the best way to do it?
Thank you for your help!

14 replies
JWinslow Posted 24 Aug 2012 , 4:12pm
post #2 of

I found this pictorial for you on Flickr:

http://www.flickr.com/photos/deliciously_decadent/sets/72157621850372685/

And a CakeCentral thread with a lot of good tips.
.
http://cakecentral.com/cake-decorating-ftopict-736276.html


I personally have covered my double barrel cakes using the wrap method. It works for me.
mycakeschool.com has an easy method on the site. The key to wrapping (for me) is precise measurements, evenly rolled fondant and clean cuts. You can work the top edge to smooth after all the fondant is in place.

I'm sure more experienced bakers will chime in for you icon_smile.gif

Jeanne

SweetTzippy Posted 24 Aug 2012 , 4:32pm
post #3 of

Thank you very much Jeanne. That technique will not work on this case because it is a much taller cake. I wonder if it's best to cover it vertically rather than horizontally, perhaps by sections?
I need help!!!! icon_surprised.gif

JWinslow Posted 24 Aug 2012 , 5:12pm
post #4 of

Is the cake 24" high or 8x8? If it is 24" high, I would try using vertical strips. It would seem to me that you can trim and smooth after but I have never done this. I think I would also add tylose to the fondant to stiffen i just a bit
Good luck and let me know what you decided to do. Love to see pics.

Jeanne

SweetTzippy Posted 24 Aug 2012 , 5:54pm
post #5 of

Cake is square 8"X8" all around and 24" high!!!!
I thought about doing 8" wide vertical strips on each side... also thought about doing the 'wrap' method just wondering if there is better way to do it.
Thank you so much for trying to help thumbs_up.gif

JWinslow Posted 24 Aug 2012 , 6:46pm
post #6 of

Like I said, Would love to see your photos when your finished - I'm sure it will be wonderful. icon_biggrin.gif

venuscakes Posted 24 Aug 2012 , 8:39pm
post #7 of

Hi, I would suggest using the natural texture and lines in the building (if it has to look like brickwork etc) and cover the cake sides in sections. Whenever I have a structure with natural lines, seams, windows or sections I use these to my advantage.

Hope this helps, Amanda

SweetTzippy Posted 27 Aug 2012 , 4:14am
post #8 of

So I covered the cake using huge strips of very thick fondant on each side.
Let it cool and firm up on fridge overnight. This morning while driving it 1 hr to venue... cake collapsed!!!
First time it happens and I am devastaded icon_cry.gif

Addictive_desserts Posted 27 Aug 2012 , 4:25am
post #9 of

How did you support the cake?

Addictive_desserts Posted 27 Aug 2012 , 4:27am

So sorry that it collapsed.

JWinslow Posted 27 Aug 2012 , 5:11am

Oh No! I am so sorry this happened to you. You put a lot of work into that cake - I hope you were able to get a picture for yourself before driving to the venue. icon_cry.gif

anniecake5636 Posted 27 Aug 2012 , 7:37am

i like eating cake.

SweetTzippy Posted 27 Aug 2012 , 2:16pm

Cake had plenty of support. Each 8" tier with 6 wooden rods then a very long thicker wooden rod inserted in the middle and attached to the bottom wooden cake board.
Cake tower was covered with 2 layers of BC all around and was let set for 4 hrs on fridge then I brushed some piping gel all around right before covering with a thick fondant.
Truth is... I was worried all along... it was much too high (24") and too thin.
It was transported in my mini van with max A/C but the sun was on it all thru the drive, over 1 hr. My guess is that the piping gel got soft and the fondant which was very heavy gave in. It was slowly collapsing on the road... icon_cry.gif

ibeeflower Posted 27 Aug 2012 , 3:38pm

It sounds like the cake was too heavy. You had two layers of buttercream, gel, and then thick fondant. The buttercream should have been thin as well as the fondant.

It's such a bummer when you put so much work into something. icon_sad.gif

SweetTzippy Posted 27 Aug 2012 , 3:47pm

Thank you all for understanding.... it is such an awful feeling.
Not only the time, work & effort, but losing a potential new important client, losing "face", etc....
Now I need to understand what went wrong, was the fondant too thick? was the choice of brushing it all over with piping gel a mistake? was it the bumpy ride to the country side? Heat/humidity? all of the above?
I've posted a question on the "cake disasters" forum.
Again you all... thank you for your support thumbs_up.gif

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