How Do You Cap A Cake With Fondant And A Scallaped Edge?
Decorating By Kceyp Updated 14 Jan 2011 , 5:38pm by holliellen
My cousin has asked me to do a cake for her daughters birthday the cake is 3 layers. The top of each layer is covered about a 1/4 of the way down with fondant then the edge is scallaped. How would I do this cap with the fondant edge should I cut the scalap first or after it is on the cake?
Should I just cover the whole cake in fondant as if I am leaving it then cut the bottom off?
Do it before - it's super easy. Just take a cake pan that's about a size or two bigger then the size cake you're going to cover. Ex. If you're covering a 6 inch cake use a 8 inch pan as your template. Trace around the 8 inch pan onto wax/parchment paper to make an 8 inch circle. Cut the circle out of the paper. Fold the circle in half then in half again and in half again depending on how big you want your scallop. (it will be sort of a triangle shape at this point) Then take something round (like the edge of a small bowl or some other container/glass that is rounded and smaller. Place the glass at the wide end of your trianle and then come down about a 1/4 of an inch or so, depending again on how you want your scallop to be. Trace around the glass so you have a rounded top to the top of your triangle. You will be cutting this piece off of the wax paper. So go ahead and remove your glass and then cut on the line you just drew to make a rounded edge. So now your triangle will look like a cone shape with a rounded top. Then unfold your template and wa-la....you have a scalloped overlay template! Just place this on your rolled out fondant and use a knife to cut around the template then place your scalloped piece of fondant onto the top of your cake.
Gosh I hope that all made sense!! Let me know if you need me to clarify something!
Bturpin, I was just checking this thread out because I like to read them all and that seems like a great way to do that. I have an added question. I tried to make a cake similiar to one of this website that was a snow scene with cut out snowmen and trees. The top of the cake was covered similiarly to the scalloped only it was wavy. Are you supposed to put something over the cake to make it stick to the cake? Or will gravity hold it in place?
Thanks,
Christy
I tried to do this a week ago on a cake and I cut the scallops before I put the fondant on. As I was smoothing it over the edges, the scallops got completely distorted, so I ended up cutting them again on the cake. It was very difficult to do this due to the angle and trying not to mess up the buttercream, but it turned out ok. I\\'m wondering if my fondant had been thicker or if I had let is \\"set up\\" a few minutes if it would have worked better?
I just did this last week and I made a template similar to how Bturpin described. Her instructions are a good way to do it. I used a circle cookie cutter to trace, to get my scallops, then cut it out and used piping gel on top of the cake to adhere it.
[quote=\\"sccandwbfan\\"]Bturpin, I was just checking this thread out because I like to read them all and that seems like a great way to do that. I have an added question. I tried to make a cake similiar to one of this website that was a snow scene with cut out snowmen and trees. The top of the cake was covered similiarly to the scalloped only it was wavy. Are you supposed to put something over the cake to make it stick to the cake? Or will gravity hold it in place?
Thanks,
Christy[/quote]
I would brush the top of the cake with a little water or piping gel to hold it in place.
[quote=\\"Dani1081\\"]I tried to do this a week ago on a cake and I cut the scallops before I put the fondant on. As I was smoothing it over the edges, the scallops got completely distorted, so I ended up cutting them again on the cake. It was very difficult to do this due to the angle and trying not to mess up the buttercream, but it turned out ok. I\\\\\\'m wondering if my fondant had been thicker or if I had let is \\\\\\"set up\\\\\\" a few minutes if it would have worked better?[/quote]
I tend to go a little thicker on the overlay - I just think it holds its shape a little better. And when you place it on top of the cake let the scallops fall onto the sides and gently press the scallops down onto the cake, too much pressure and they will get distorted, but I think the thicker piece of fondant should help with that some.
Bturpin - your explanation was very clear, and it was like a light bulb went off in my head! Thanks to the OP who asked the question! Now I need an excuse to try it!
Bturpin, Thank you very much I under stand the directions perfectly I am deff. going to try this way! Thanks again
This topic caught my eye, because i have been wanting to try one of these also. I have one more question...do you cover your whole cake in the bottom color of fondant and then place the scalloped overlay on top of that? Thanks!
Bturpin
You explained that as clear as water - ask CC powers to be to make it a *sticky* for future reference.
Bluehue.
I have been trying to figure out how to do this. Thank you so much for the wonderful explanation Bturpin!
I have to give this a try too. Great instructions, but is there a trick to getting the overlay on so that it is centred properly and the scalloped edge is even all the way down and around the cake?
I would also love to know how this look is achieved!! Do you think she covered in white, made a pattern on paper and cut out the bottom piece, and with the same pattern made the green piece and stuck it in the gap?
elegant wedding cake by www.fortheloveofcake.ca, on Flickr
I'm not a pro or anything even close but it looks to me like they covered the cake in white fondant or buttercream and then used some kind of stencil to cut out the green (as they are all the same shape exactly) and then wrapped that around the bottom of each tier and then went back and put on the piping. I could be wrong tho!
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