How Many Times Have You Covered One Cake?

Lounge By FlRugbyChick Updated 28 Jul 2014 , 6:25pm by mattyeatscakes

FlRugbyChick Posted 27 Jul 2014 , 10:13pm
post #1 of 9

AI have covered a one layer 1/2 sheet in mmf and had no trouble. I found out today that a two layer 1/2 sheet is a LOT harder. I had to peel it off 3 times before I got it right. Out of curiosity I was wondering what's the most times you pro-cakers have had to start over?

8 replies
BrandisBaked Posted 27 Jul 2014 , 11:21pm
post #2 of 9

AI've had to reposition fondant before it was completely "on", but never had to peel it all off and re-apply.

Bunny0410 Posted 28 Jul 2014 , 3:54am
post #3 of 9

On one wedding cake I re-did it 3 times, then binned the whole lot and started again.

The fondant just wouldn't behave, so I had a cake tantrum and started again...

thatlittlecakep Posted 28 Jul 2014 , 10:17am
post #4 of 9

 I had to re-adjust 3 times once and I had to re-roll a whole sheet once recently.  I think it was due to the weather being so warm the fondant was just too soft.

Faradaye Posted 28 Jul 2014 , 10:28am
post #5 of 9

AI was practising on a dummy this weekend. I stacked two four inch tall six inch tiers to create a double barrel.

I had two goes at draping, but it just kept tearing at the top edge.

Then I tried the panel method, but still stuffed it up, my fondant wasn't quite tall enough.

So, like person above, I had a cake tantrum, got out my 8 inch dummy and covered that instead.

Next time I try a double barrel I'll mix modelling chocolate with fondant. I've had better success with that consistency.

cazza1 Posted 28 Jul 2014 , 12:57pm
post #6 of 9

I had one really bad experience that I posted about months ago.  I got smart though, threw the icing away and just ate the cake naked.  It was delicious.

Siany01 Posted 28 Jul 2014 , 1:01pm
post #7 of 9

A

Original message sent by cazza1

I had one really bad experience that I posted about months ago.  I got smart though, threw the icing away and just ate the cake naked.  It was delicious.

:D

FlRugbyChick Posted 28 Jul 2014 , 2:31pm
post #8 of 9

AI like your use of "cake tantrum" cause that's what I had. I had to use an all Crisco frosting with silk. No matter how long I chilled it was soft and sticky. Once the fondant wad down there was no adjusting it. I'm sure it didn't help that it was a solid 80 degrees in my house either.

mattyeatscakes Posted 28 Jul 2014 , 6:25pm
post #9 of 9

ACake tantrum!!! Perfect term! I just experienced this with my store bought red and black Virgin Ice brand (Canadian brand) frondant!!! It was dry, cracked and impossible to cover the cake without tearing!!! I added more shortening and (out of desperation) water! I must have peeled it off, re rolled and covered the cake 4-5 times. Each time scraping frosting from the fondant! Grrrr.. Tears were shed.. It was def an epic cake tantrum moment for me! :(

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