Best Way To Fondant A Bowl Shape?

Decorating By johnbailey64 Updated 9 Sep 2014 , 12:59pm by johnbailey64

johnbailey64 Posted 25 Aug 2014 , 5:54pm
post #1 of 16

I have a friend wanting this type cake for her daughter's birthday. I've never covered a bowl shape before.

Just do it upsidedown? Trim right at the edge? So when I fip it back over to put the top on, is there a way to help ensure the fondant doesnt slide back down the side?


Or just do it upright and cover the top too?



15 replies
FlRugbyChick Posted 25 Aug 2014 , 8:28pm
post #2 of 16

AI'm still new so I might be wrong. What I would try is covering it upside down but leave like a 1/2in lip. Then turn it over, carefully fold the lip over the top, and then cover and trim the top. I've never tried it though.

winniemog Posted 25 Aug 2014 , 8:39pm
post #3 of 16

AI would cover it upside down and leave it that way to set a little before inverting back to the normal way up. The fondant will stick to your undercoat the normal way you apply fondant - I use hot syrup on ganache to adhere fondant, you might use buttercream with water?

johnbailey64 Posted 25 Aug 2014 , 8:54pm
post #4 of 16

The closest thing I've done was a purse with side panels. The sides kept sliding down and pooling a bit at the bottom.


It seems like the fondant would go on SO much easier upside down. But then there would be the sliding problem.


If I do it right side up, the top covering would give it something to hold on, but the bottom would be a bear to smooth because of the tapering, I would think.


If I left a lip to fold over, that would leave a bump under the "lid" fondant.


If I trimmed it even and let it sit, wonder how long it would need to sit to firm up and flip over?


It's hot humid summertime here in South Louisiana. I always turn my air down cooler when I'm doing cakes, but there is still humidity.

winniemog Posted 25 Aug 2014 , 9:11pm
post #5 of 16

AWhat do you use under your fondant?

And make sure you roll the fondant quite thinly, if it's rolled thickly it will sag under its own weight.

I've covered a bucket cake which tapered to the base, and purse cakes also, and none of them have ever sagged. Use ganache as your undercoat, it sets up nice and firmly and your fondant will not go anywhere.

johnbailey64 Posted 25 Aug 2014 , 11:41pm
post #6 of 16

AI use buttercream. I've never done ganache. :-/

-K8memphis Posted 25 Aug 2014 , 11:56pm
post #7 of 16

i didn't read everything but what i would do is cover it upside down and add those white stripes upside down at the same time -- might as well do the dots too -- chill it upside down -- when you have the top ready to go on take it out of the fridge and flip it of course to put the tops on -- make that rolled edge cover the first fondant which will help hold the sides on -- but the fridge will have done that for you already too -- y'know -- dampen the join there --


that's how i'd do that -- best to you


edited for typo

johnbailey64 Posted 26 Aug 2014 , 6:48am
post #8 of 16


johnbailey64 Posted 6 Sep 2014 , 5:50pm
post #9 of 16

Update-- Delivered the cake today. It was a challenge. Bowls are not easy, especially torted.  I tried both ways, right side up was a bear. I ended up turning it over trying to work the fondant smooth around the bottom and just couldn't work it all in.  Second, top one, I did upside down and In 2 pieces of fondant. Worked much better.But I forgot the advise to add the stripe while it was upside down so it was crooked. :/ I like the original colors a LOT better than primary. 


The first 'top' bowl broke in half on me while trying to smooth  the buttercream. I think the 'topsy turvy' angle played a part as well as it being torted. I had to rebake it. And gave up on trying to tilt it.


It was hot and rainy yesterday, so I had my air in my house cranked. But still had humidity issues.  Not my proudest moment for sure.


But I like the DIY stand I made for it! I found the clear platter and the bottom piece at a flea market for $1 each. I spray painted the underside of the clear plate red to match the cake and superglued the base dish on it. $2 cute 'cake board' !


Cakeopoly Posted 6 Sep 2014 , 8:03pm
post #10 of 16

That turned out so cute, I love it!

johnbailey64 Posted 7 Sep 2014 , 3:55am
post #11 of 16

Thank you,, it was ok, if you didn't look too close. Not great. Not professional. Amateur for sure.

MBalaska Posted 7 Sep 2014 , 7:23am
post #12 of 16

The colors you chose are very bright and festive, I like them a lot.

johnbailey64 Posted 8 Sep 2014 , 2:44am
post #13 of 16

Thank you... but reminds me of a circus! lol.

MBalaska Posted 8 Sep 2014 , 3:39am
post #14 of 16

probably why I like it, and I have spatulas and bowls that color.

FlRugbyChick Posted 9 Sep 2014 , 11:40am
post #15 of 16

AI LOVE your cake stand. Too bad it was flea market stuff that you probably won't find again.

johnbailey64 Posted 9 Sep 2014 , 12:59pm
post #16 of 16

Thank you.

Actually, they had 2 of the candy dishes and several clear platters. So I can make one more. with a custom color and same base. Plus I'll get that one back. Super glue is water soluable so I think if I soak it a while it will come apart.   It may be cool, if I got need a similar color scheme, to repaint the bottom of the platter, and then it would show one color through the glass, and another from the bottom.

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