Question About Using Crimpers On Fondant
Decorating By Katskakes Updated 23 Feb 2007 , 7:15pm by sweetflowers
Hi all,
i've seen a few cakes here, they've use crimpers for borders and such.
I'm going to try to make of of Debbie Brown's creation. And i need to use crimper for it. i have a pair which is good. But i tried it once and it didn't work out well for me. Does the Fondant have to be super thick for it to work?
http://www.debbiebrownscakes.co.uk/50_easy_party_cakes/images/dressing_up_jpg.jpg
I hope my cake looks at least 1/2 as cute as hers.
thanks!
Kat
That will be one darling cake. The only thing I've been told about using crimpers, is you want the fondant to be fresh and to practice before you try it on the cake. I got the idea that keeping the crimps uniform take some practice. Can't wait to see the final cake.
the fondant does need to be fairly thick, and fresh. You need to work quickly, or the fondant will dry on the surface. It APPEARS that you could make the side pieces while they are flat on the table, then add them to the sides of the cake. That would make it a LOT easier.
Does your crimper have an elastic with it? This helps to keep the 'crimping' uniform. If it does not find a small one and put it around the crimper at the spot where it works best for you. That way you won't have to worry if you are starting with the right width or not. Does this make sense?
To help keep the crimping even, I use a rubber band around the front of the crimper to keep it always opened to the same size. Also I put a mark on top of the crimper (with a sharpee) to always push it in the same depth. Then practice!
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