i'am very
I take a lot of time to cover the cake with fondant or marzipan and it never smothy! i don't now what is the real problem but now i m demotivate to make cake

Do you think with the time it will be more easyer for me?? do you have tips please??? is always draping in the base of cake??

Now it's sure i am going just use marzipan i do just with fondant pearl...

Does it possible to put some molds with marzipan or it's just with fondant???

Haw many cake can you do in a week end???

Thank you girl

Hi,

I hear ya! Covering a cake is way harder than the books make it look. It just takes practice.

It depends on how much extensibility the product has...how far it stretches before it breaks... Experament with that until you can feel just how much "play" you have.

Then, you can get the wrinkles out of the bottom by quickly stretching it to a longer length than you need....then cut it off.

Try a pin hole to get any bubbles out.

Hope this helps.

Fia

Thank you Fia,

Maybe with practive yes

I hope i learn to cover cake as soon as possible because sometime i would like to stop doing cake !! it take a lot of time.

Have a nice day.

Doudoun--

Bon soir ma voisine! J'habite en l'Allemagne.

I have a suggestion for you:

Make a large sheet cake (rectangular cake) and cut it into a lot of smaller cakes. Stack some together to get different sized mini-cakes.

Roll your marzipan 1 cm thick or less, and try over and over to put it on all of your mini-cakes. It helps to raise the cake up so that the marzipan "falls" down the sides. Smooth the marzipan on top of the cake...keep smoothing downward and then there will be a "puddle" of left over of wrinkled marzipan at the base (bottom) of your cake. Take a knife and cut around the base of your cake, cutting off the extra marzipan, and keep smoothing as you cut (cut a few centimeters, smooth, cut, smooth, until you have cut all the way around the cake. Peel the extra marzipan away, et voila!

It takes practice, but you can do it!! I find it easier to practice on a bunch of smaller cakes, then after you get your technique down, start on the bigger cakes.

Bon courage!

Hello Voisine

So You dO 1 cm thick for marzipan or fondant ??
If i understand i make it 1 cm and i smoothing downward ? because i never do 1 cm relly less and maybe that why it's to difficult for me no??

Bye

Hi,
Actually I love Fondant and that's the only one I use because I find them easy to make and to handle.. and it will keep. Keep practicing.
Don't worry, you'll get it right somehow.

I don't do it that thick, more like 1/2 or 1/4 cm thick marzipan, but to practice with, it is easier to do it thicker (3/4 - 1cm thick) then, after you get used to it, you can roll it thinner and thinner.

Yes, it could be why you are having trouble. But, the most important thing is to let the marzipan "fall" and smooth downward, pushing the extra marzipan out and away from the bottom so it forms a puddle.

If you use a little cake, you can hold it in your hand and drape the marzipan on top of it--you can then see how the marzipan naturally falls, like a blanket.

Also, make sure you make your marzipan circle at least twice as big as the cake you want to cover--that makes it much easier to smooth the marzipan dow and outward so you can push out the 'drapes' at the base of the cake. Before you cut anything off, all of the 'drapes' should be now on the table, instead of on the sides or base of the cake--does that make sense? <----that's the best trick for getting rid of the ugly bottoms.

I hope it works better for you next time

Thank you girls for your help!!

No i m gone to do to directly on my table and not in the circular wilton table i think the marzipan do not breake before i smooth !

Thank you again

Doudoun

Another way to do it is to put your cake up on a coffee can or some other can to get it off the table so that it can drape before you cut it.