(Pics) First Fondant & Color Match???
Decorating By darlene_000 Updated 22 Apr 2007 , 9:10pm by darlene_000
Ok, Im practicing for a wedding in about 6 weeks. This is my first ever fondant covered cake, did I do ok? I had a heck of the time with wrinkles at the bottom no matter what I tried, I spent forever trying to smooth. Any tips? Ideas?. The cake is to match the Italian Villa... what do you think of the color vs. the house?
- Please also keep in mind this was my first fondant, and my first time doing scrolls... I kind of rushed seeing it was mostly a practice for the fondant... so its not very tidy.
Oh believe me, I cannot wait to go see this house!!!!! The Wedding is one of my husbands friends from High School, so we are of course invited to the reception... the pictures they gave me are amazing! There is a HUGE organ inside, a massive pool.... ahhh to see how the other half lives huh?
If you remove the lower ribbon its a wrinkly mess though 
I think you have done a wonderful job on the color. I would go with that. Did you finally decide on what you were going to do, that was so much fun, but I never did hear the result!! When putting fondant on your cake smooth the top & then smooth downwards on the sides, do not try & smooth it around. Lorraine, (Aine2) has a tutorial on her website that really is good & so does www.atecousa.net
Keep us posted.
Thanks.
I tried a little gold color on a peice of fondant, and it was too dark... I was coloring a peice of fondant ivory for the ribbon, and noticed when rubbed a little of the color on, it looked pretty close... so the cake is covered in ivory color mixed with a little vanilla...
I tried smoothing down, not around, but still couldn't get rid of thosse darn wrinkles.... I guess I just neeed to keep practicing.
If you put your cake up on something to let the fondant drape down, I find it's easier to smooth-something smaller than the cake-like an upside down bowl. The cake is elevated and the fondant hangs down straight, so it doesn't want to wrinkle as much. My instructor taught us that little trick and it has made fondant life a little easier-not that I do too many in fondant.
I think your cake color is GORGEOUS!! I think the ribbon is fine too...if you have to use a ribbon, maybe you can get real ivory ribbon with little scalloped edges or something and it will still cover the wrinkles, but look like it's part of the villa as well....OR roll the fondant a little thinner for the ribbon so it seems to flow with the cake. It is going to be a beauty!!
The color is perfect... remember digital pictures do not capture the true color as it would in person. After studying both, I think you have done a great job.
Regarding the fondant wrinkles, I agree with mgdqueen. Set the cake up on something higher to let the fondant fall.
What I have found helpful is to cut the cake board that the cake is setting on to the size of the cake itself. This way the fondant does not have a shelf preventing it from forming to the sides. Also cut the extra fondant away. It helps from stretching the fondant to thin when hanging off the sides.
It's tricky, but with practice and patiences it will work out for you.
As for the ribbon at the bottom. Maybe add a little gumpaste to your fondant so it can be rolled thinner or use a decorative ribbon to the bottom for a more finished look.
Over all, you have captured the look of the Villa and it looks great. Good Job on your first fondant cake!
Well, I love the color and I think you did a great job.
My only advice would be to roll the fondant ribbon thinner and to make your leaves thinner and place them in flower formers or some thing that will allow the leaves to dry with a natural curve to them.
Other than that, its really does look beautiful!
Amy
You did great on your fondant and the cake matches the Villa wonderfully! I too struggle with my fondant. I've been practicing the last couple days as I have a HUGE wedding cake in July, 14", 12", 10", 8", 6" stacked all in fondant. Yesterday I think I finally "got it". For me the trick was to roll the fondant larger and when placing it on the cake I let the sides fan away from the cake a bit. As I'm smoothing the sides I gently pull the bottom of the fondant away from the cake to take away the pleats and folds. I watched the Aetco video and that is pretty much the way to do it. That is a great "how to" video.
Jacqui
Regarding the fondant wrinkles, I agree with mgdqueen. Set the cake up on something higher to let the fondant fall.
What I have found helpful is to cut the cake board that the cake is setting on to the size of the cake itself. This way the fondant does not have a shelf preventing it from forming to the sides. Also cut the extra fondant away. It helps from stretching the fondant to thin when hanging off the sides.
It's tricky, but with practice and patiences it will work out for you.
As for the ribbon at the bottom. Maybe add a little gumpaste to your fondant so it can be rolled thinner or use a decorative ribbon to the bottom for a more finished look.
I agree with mgdqueen and ladysonya, I dont make these often, but that is how we were though, my first cake as almost wrinkle free, I tried the smaller version and only got frustrated. I understand your frustation.
The colors are great. Only thought would be to add a little greenery since green is so prominent in all Italian things. One of my SIL is from Italy, there is always a little green in everything. Unless of course of couple does not want any.
So are you actually reproducing the villa for the wedding cake or just making an artistic match? Whatever you will do, I am sure it will be grand.
Good Luck.
I agree with mgdqueen you need to let the cake sit on something higher than the cake and let the fondant drape down. Making sure that the cake board is the same size as the cake. Let it fall down, don't stretch it too much or it will rip. You will get the edges smoother than you have. All it takes is practice and also take your time. Don't rush the process. Or you will get wrinkles and rips in the fondant. I love the color andover all design of the cake to mimic the house.
I agree with everyone else... you did a fabulous job for your first fondant cake! I love the color - you did a great job matching it. I would just roll the bottom ribbon a little thinner - just to make it look a bit more polished. It is beautiful though! Good work
OOOO 
I was waiting to see what you would do with this cake! I love the fondant, color, and ribbon! They match the house beautifully!
Have you thought about using scroll impressions for the sides? I think that would help you! and maybe use a slightly larger tip!
How many tiers is this going to be??
The sponging matches perfectly, both color and texture. The only thing I would do differently is remove the fondant ribbon in exchange for a satin or grosgrain one. I just prefer the look of real ribbons instead of fondant or gumpaste ribbons.
Theresa 
Looks fantastic for your first fondant cake!! The color matches beautifully. someone mentioned adding some green to match the villa (if the couple is ok with that).....you could add just a 1/4" dark green ribbon around the bottoms of each teir, even with the ivory fondant ribbon. If you are nervous about rolling the fondant ribbon thinner, you could always pipe a tiny bead boarding around the top and bottom of it to sort of disguise the thickness of the ribbon.
Other things to consider, but aren't necessary as it is beautiful just how it is. If you want to dress it up a little bit more, do some scroll work or some embossing on the fondant ribbon at the bottom.
looks great so far!!!
Valerie
Ohhh I guess I didnt make it clear enough in my first post-- the ribbon, flowers etc aren't anything to do with the final wedding cake--- I just threw those together super quick so I didnt have a plain covered cake. I was just practicing covering with fondant & the color.... the ribbon & quick flowers & leaves were just for decoration, and just a last minute thing...
The actualy cake is going to have vey dark pink lillies on it..... real ribbon around each tier.... and better scroll work... this was just a quick throw together cake for some practice. If I was doing a more final cake I would have done a much better job with the ribbon, scrolls, flower etc....
I did sit my cake up higher (On a crisco container) and let the fondant drape down... still had major wrinkle issues... I think I just need more practice..... I need to practice a 12 or 14" cake, so I have practice covering the bigger tiers.
The final cake with be 14", 12", 10" & 8"... painted as seen with the practice cake, a real ribbon between each tier (Thinking about the green in the shutters, not sure yet), RI scroll work and then the brides fresh flowers on top.
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