Does anyone have any tips when it comes to covering numbered cakes with fondant? i did a number 1 a few months ago and the icing did tear a little in the grooves of the number, i have a number 2 to do in August and was wondering if anybody had any tips to stop the icing from tearing?
Many Thanks for any help!
When I've done numbers they've been 4-6" high cakes, so I usually use the wrap method to give a good finish - I wrap around the sides with a single piece of fondant, and then cover the top with another piece, trim, and blend the seams. It's very difficult to get a great result otherwise with all the outside and inside curves - but I'm happy to defer to someone who has the ability to do this!
never tried that! although it must be quite hard to cut the final top piece exactly the same size as the number?
I lay on the fondant piece a little larger than the top of the number and trim it to shape in place.