AMorning, afternoon or evening.
Last weeks cake was an R2D2 cake. I made the cake so it stood about half a metre high (50cm) but the biggest problem i found was because i just iced the sides with the wrapping method the fondant start to slip and sink and started 'bagging' at the bottom.
My first question is, how do i stop this from happening? And secondly simply, what is the best way to ice a tall cake?
Kind regards Gemma x
If a thread like this already exists please point me in the right direction as i couldnt find it x
If I had a tall cake to cover I would always try to do it in sections rather than one large piece. Also I don't know if you are putting sugarpaste (fondant) straight onto butter cream. I always put a layer of marzipan onto my cakes before the final covering. I stick the sugapaste to ti with clear alcohol brushed on. I am quite frugal with the alcohol so the sugarpaste stick wiithout slipping.
I cannot think of another way other than in sections but with something like R2D2 this might work quite well.
AHe was iced front first and then back second as his legs hid the joins either side of the cake. I didn't marzipan before icing so just crusted buttercream. Wouldn't you encounter the same problem with the marzipan? I have a feeling because i just iced fondant on the sides there was no support for the icing at the top of the cake, so maybe over lapping it a bit? But i have seen cakes decorated successfully the way i did it. Just don't know how lol. Thank you for taking the time to reply though xx