I need help and have been trawling the forums for the past hour to find something similar to this cake but no joy!
A client has ordered this style of cake from me for next week and I am fairly new to weddings, only have around 10 under my belt so far and never in this style before so I really want to execute it right.
I am wanting to do a test run today but the problem is I cant decipher this cake! The bottom tier is just sugarpaste draped on and pinched in right?
I am just wondering how the other three tiers can be so thin and perfectly folded with no tearing? Do you use anything in the sugarpaste to make it more pliable or easier to work with?
Help! I need a walk through and you guys are so so wise!! :)
Bumping this as I really need some advice! :)
AHi little topper. I saw your post but can't really help, it's out of my league I'm afraid. I would recommend you ask on the UK thread tho, really talented, very helpful bunch on there. :-)
@maisie I think it might be out of my league too and I just didnt realise! Thanks for the advice, will ask over there! :)
I did a similar style on a cake a while ago - less delicately, but I was not very practised back then. For the top tier, you just take thin strips of fondant and fold over one edge, then lay it on the cake working your way round (you have to be reasonably quick so that you can tuck the last one neatly under the first one). It helps if the strips are tapered towards the top, otherwise you end up with a large mound of overlapping strips in the centre.
For the lower tiers, I would imagine it would be the same technique, just draping the strips more loosely over the cake.
I have to do something like this in a few weeks :-) I'd add some stiffener to your fondant so you roll it thinner and it is less likely to break. I think a lot depends on the brand of fondant you use as well; I've seen Satin Ice rolled very thin and used like this with no problem but for mine (I just use the supermarket own!), I'll be adding some CMC :-) Guess you could use flowerpaste if you wanted it really delicate but probably a little excessive and will dry rock hard! Or modelling chocolate? Lots of options :-)
I would go with modelling choc mixed in - that will let you mold it more easily to get it drape and flow nicely.
AThere's a website called keep on caking. It has a tutorial for a cake with a similar concept. You'll have to adjust it but it may help. Look for pleated fondant tutorial.
AThere's a craftsy classed too called fondant pleats and drapes. Very helpful and very detailed. If you're doing this for a wedding id recommend you buy the class to get a good look at it