1St Fondant Wedding Cake -- 5 Tiers -- Square -- Help!

Decorating By tobycat Updated 27 Feb 2006 , 7:46pm by tobycat

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tobycat Posted 27 Feb 2006 , 4:02am
post #1 of 3

Hi everyone -- I'm pretty good with the buttercream, but this is my first attempt at using fondant, let alone on square cakes! icon_eek.gif I've practiced with the Wilton packaged (yucky tasting if you ask me), another brand that costs $8.00 per 1.5 pounds, and making my own. I used the Wilton recipe to make my own, and it turned out pretty good -- a little dry though. I did use the fondant I made to ice a small square cake, and I was pleased with the results, but I'm pretty terrified to attempt the larger cakes! I'm considering using MMF, but I haven't tried it yet. Here's where I'd like some advice:

1. Which is better -- MMF or the Wilton recipe?
2. For a 5 tier cake (18", 16", 12", 10", and 6") when should I start actually laying on the fondant? (Thank goodness all they want is a simple bead border!)
3. If something should happen to the fondant once it's on the cake, is there any way to fix it?

I really appreciate any advice, and I'm really loving reading all the ideas, questions, and replies on this site! icon_smile.gif

2 replies
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Darstus Posted 27 Feb 2006 , 5:58am
post #2 of 3

Sonoma, my first wedding cake ( and one of my first cakes period)was a fondant cake and I really learned a lot!! I know that Wilton's fondant is not the best. You can flavor it. SInce you have made you own though... If it is too dry, knead a small amount of Crisco in it and see if that helps.
I haven't tried the MMF yet but this site loves it!!
I am not sure if this is what you want but I baked my cake on a Thursday, put thin coat of BC and then covered with fondant on Friday for a wedding (200 miles away) on Saturday. They were transported in separate boxes or covered if no box to fit. (Oh yeah 4 tiers) I stacked and bordered them when I set it up.
If something happens to the fondant like a tear, I have use a tiny bit of water and a fondant smoother or my finger to smooth it out. You can do this if something dents it too. If you are adding anything else such as floweres, you could also use those to cover up things like that.
My bottom tier was an 18 inch square also. Just knead your fondant well before you roll it out. (like 24 inches by 24 inches was mine!!)

Oh and don't forget to give plenty of support with dowel rods and distribute them evenly. I concentrated on the center and my carners started to bend (only I knew though)

Hope this helps some!!Good Luck.

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tobycat Posted 27 Feb 2006 , 7:46pm
post #3 of 3

Thanks Darstus, your ideas help a lot! I will begin on the Thursday then to get the cakes ready for Saturday (in May). And, I will construct them there.

I'm going to try the MMF soon, and I'll see if that works any better. It sounds a lot easier!

Thanks a bunch. icon_smile.gif

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