Make This 'hat Box' Cake W/fondant??
Decorating By sugartopped Updated 6 Jul 2006 , 12:24pm by MrsMissey
alright, i've tried this several times now and i can't seem to get the fondant on the 'lid' part to lie flat against the cake. it usually puckers up on me (kinda looks like a table cloth)!! 
what is the trick to getting the fondant to lie smooth??? I've tired applying like I do when I'm covering the whole cake w/fondant (don't usually have too many problems w/that) but it still doesn't seem to work. I've tried using a cake iced in BC and in fondant.
here is a link to a cake from sharon's sugar shack so you can see what I'm talking about. I'm trying to do the lid (white part).
http://hometown.aol.com/szcakes/page98.html
right now this has become my personal nemisis 
and I'm bound and deteremined to figure this darn thing out. 
Any suggestions??
That's a cute cake! Gee, I'm not sure why it's puckering, but maybe the fondant's rolled too thin? Is the whole cake covered in fondant and you're putting fondant over it? If so, I think the fondant lid will need something to adhere to. If you're attaching the fondant lid to BC, I'm not sure why it's doing it. Sorry, not much help, huh?
Oh, sorry, I get it... it's the SIDES that are puckering - i was thinking the top. I'm thinking maybe she trimmed it after it was smoothed in place? Otherwise, it wouldn't hold the shape on the edges too well when smoothing... Sometimes sugarshack is on here - maybe you could PM her?
look closely under the ribbon on the left hand side...
do you see that the white fondant top actually overlaps the pink fondant and that line of bright pink icing has been piped on the edge of the white?
i bet the cakes sides are covered in pink fondant, if not the whole cake and then the white layed on top
as for the curves on the edge of the white fondant...those, i bet were cut into the white while it was still on the counter and then it was just laid on top and smoothed (she measured across top and then add 2 or 3 inches for each side (ie. if 9" cake...made a circle of fondant 13 -- 15 inches and cut the curves)
........then it was just laid on top and smoothed (she measured across top and then add 2 or 3 inches for each side (ie. if 9" cake...made a circle of fondant 13 -- 15 inches and cut the curves)
this is the part I'm having problems with.......getting the 'wavy' part on the sides smooth and to lie flat against the cake. all it does it pucker up on me.
i wouldn't be at all surprised that if we could have seen the original, that hidden under at least one, if not more of the green ribbons on the sides were little slices made into white fondant to remove "just enough" to get it to lay flat (sort of like how darts are done in fabric to make it less billowy)
thanks, that makes sense! guess I'll have to give that a try now!
thanks,
christine
Where it puckers which is normal because it is curved you can trim away a triangular shape and with the warmth of your hand rub and rub and rub and you can smoth in any joins until they are invisable. It can be done but requires warm hand to kind of melt in the fondant. and yes if it is a 9" cake cut out a circle 13". I do not know if you sew but it is like putting in a sleeve the rounded shoulder part needs to be eased into the bodice and little triangular pieces cut out to stop puckering. Good luck
look closely under the ribbon on the left hand side...
do you see that the white fondant top actually overlaps the pink fondant and that line of bright pink icing has been piped on the edge of the white?
i bet the cakes sides are covered in pink fondant, if not the whole cake and then the white layed on top
as for the curves on the edge of the white fondant...those, i bet were cut into the white while it was still on the counter and then it was just laid on top and smoothed (she measured across top and then add 2 or 3 inches for each side (ie. if 9" cake...made a circle of fondant 13 -- 15 inches and cut the curves)
Doug, you are just too good! I agree, I can see what Doug is saying...it looks like the fondant is layered.
Make sure you don't roll the fondant too thin...it will lay better.
Where it puckers which is normal because it is curved you can trim away a triangular shape and with the warmth of your hand rub and rub and rub and you can smoth in any joins until they are invisable. It can be done but requires warm hand to kind of melt in the fondant. and yes if it is a 9" cake cut out a circle 13". I do not know if you sew but it is like putting in a sleeve the rounded shoulder part needs to be eased into the bodice and little triangular pieces cut out to stop puckering. Good luck
even better sewing analogy!! (i hated cutting those things when mom taught me to sew as a young child!! -- her way of not having to do them 
)
This video may help:
http://www.atecousa.net/learn/satin_ice_1.shtml
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