Originally Posted by steffani56 

Its Thursday and I'm making a 3 tiered cake due on Saturday. I'm going to make the cake part Friday. Its going to have 3 belts going around each tier, I know gum paste gets hard so should I use fondant for the belts so they will be able to cut it?

Yes, I would just use Fondant... after rolling it out - let it sit for a few minutes before cutting you ribbons so as it doesn't move whilst cutting - then let it sit for another minute or so.... gently roll it up then starting at the back place it on the cake and gently unwind the roll as you go around the cake...that way it won't stretch and go wonky (for use of a better word)

 Its going to have Calla Lilly's on it, can I make them today since they do get hard and u really don't eat it? Certainly - start making them now - that way they are well and truly set for when you need to place them on the cake....  if I have time I try and make and decorations as far ahead of time as I can...keeping them under a food net to protect them.

Bluehue                                                      

                                                             

Originally Posted by PLAmom 

I agree... I always start on my gumpaste flowers in advance because if they mess up they will not dry good to dust in a few hours. (And I always make extras incase break)

 

blue hue ... how do you keep belts from showing "elephant skin"?  I bought the "Mat" to roll out fondant which helps alot, but inorder to roll up belts to put on cake I have to ad cornstarch. then they look dried out and elephants skinnish. Hmmm, I roll out my fondant to the thickness I require, the walk away, put the kettle on, make a cuppa, then come back and cut it to the width I need..... walk away again and do another chore for about 4 minutes or so then come back and roll it up like a belt - the (and I think this is where the trick is ) I DONT pull it along as I unwind it... I keep the roll close to the cake...that way there is no stretching thus no elephant skin created... well, that's my theory  

 

Even if I put my fondant through my pasta maker to roll my fondant extremely thin, I still do everything as above. 

 

I have never used corn-starch with fondant - as I believe it can make the fondant dry out to quick. I use my sugar glue to attach the ribbon to the cake... I just VERY lightly brush around the base of the cake.

When fondant with corn-starch comes into contact with water...it can after a day or two start to smell strange....another reason why corn-starch never comes into my kitchen when i am using fondant..

As cakers we aren't usually around our cakes on day two or three after we have delivered them... so many don't realise that the corn-starch can cause problems.

 

I make my own sugar glue.. I don't like the thought of buying those ready made glues.

They smell and taste like some unknown chemical.

 

Recipe

1/4 cup castor sugar

1/4 cup water

Add both to saucepan - and bring to a gentle boil

Let boil for about 2 minutes

Pour into sterilised jar - and keep in fridge for up to 3 weeks.

This is all I use to adhere ever decoration I put on my cakes.

 

Hope some of the above helps you PLAmom

Bluehue

 

 

 

 

 

 

Thanks