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Double Fondant - Page 2

post #16 of 19

By using the method of layering and then cutting, how do you avoid cutting the layer of fondant underneath?  I do agree that there would be stretching if you cut first, but I was just curious how to avoid cutting the bottom layer.

post #17 of 19
Quote:
Originally Posted by Annabakescakes View Post

I've done this, and you definitely cut it after you layer it, or else it stretches too bad and just makes a mess.

I vote for this too. Just don't stick the second layer to the first so much you can't remove the pieces that you cut out. The first layer should be slightly tacky but not wet when you put the second layer on.

post #18 of 19

It can and does get cut into a bit but that's the seam so you repair it--it's no biggie because that's the edge of the cutout. Just rub it with your finger or a little smoothy tool. No worries.

 

Now you can't necessarily cut it and decide oh well I think I want it larger or smaller (but you could actually depending on the cooperation of your fondant) but typically you cut it right the first time or you got an issue.

 

Think windshield.

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one baker's never ever do is the next baker's 'i swear by this'
 
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post #19 of 19
I vote sticking them together with a very light coat of shortening (Pam?) Because it won't make sugar soup between the layers like water would, and it won't make the colors bleed, but it will make a nice tacky surface. Too much will make it slide around, so definitely use a light hand.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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