I'm doing a Christening cake to match the invitation: http://www.polkadotdesign.com/.....P01661#cpo
What would be the best way to do the fondant scallops? One large piece (9x13 cake) with the middle cut out or 4 separate pieces?
How would i put the large peice on w/o distorting the fondant?
Sorry. I'm at work - shhh! and not being very explicit. The cake is going to be 9x13, she wants the cake top to look like the invitation, so I thought fondant would be the way to go to get the scallop to stick over the edge of the cake a bit so the white icing doesn't show through the scallops.
I have FMM scallop cutters. I'm wondering if it's better to roll out a large piece of fondant (10x14), use the cutters for the sides and cut out the middle part (like a frame) - then lay that on top. Or cut out four pieces for the sides and end up with seams in the corners.
If I do it in one large piece, how will i get it on w/o distorting it?
I think you answered your own question. 
I'd do it in 4 sections, one for each side, otherwise you'll have a hard time not stretching it out when you're trying to get it on the cake. You should be able to smooth the seams to hide them once it's on the cake.
If you'd like to try it as one big piece, roll it out on a cookie sheet or something like that with no sides so you can slide it off onto the cake instead of trying to pick it up.
Also, if you want it to stick out over the edges, you might consider cutting it in the 4 pieces then letting it dry and harden, otherwise it will just droop down over the sides. If you're just going to lay it on the cake, some of the white will show where the scallop "comes up" so to speak. Am I making any sense? So if you don't care about the white showing, then it wouldn't be a big deal, but if you do want it to stick out, then drying it would be best. You can add tylose to your fondant and it makes it dry/harden more quickly and be a little more sturdy. You could also use candy melts to do the same thing. If you cut it while it's still a little soft, you could still do the edges the way you want, and it would be hard and yummy!
Are you covering the sides with fondant also? Making the sides about and inch taller with scallop on the top edge so that it folds over to make your scalloped edge on the top . Use four pieces and the miter the corners and blend the corner seams with a bit of crisco. Just a thought.
THanks Narie, it will be covered in BC. That's a good idea though to do the sides in Fondant. I've never been able to blend the lines in fondant. Crisco helps with that?
That's what I did with my first square fondant cake. Although now that I think about it you could roll out a strip long enough to go around the whole cake (or half) and just have one (Two) seams to fiddle with. You could cut the scallop add an inch and the the height of your cake and just wrap it around the cake like a ribbon and then miter in the top corners so it would lay flat. Yes, Crisco helps.
Well, the cake's done. Thank you all for your help. I had a heck of a time with the fondant scallops. I made them last night to allow them to dry a bit, so they wouldn't distort when I tried to pick them up. It's been pouring rain today and they were still pretty soft and got fine cracks. :'( there was no way I'd be able to do it all in one piece.
I cant' figure out how to resize, so you can take a peek at my gallery...
It looks as though the cake is uneven, but i guess i applied the bottom scallop on a slight angle b/c they didn't match up on one corner. I also couldn't blend the seams, so I added small white flowers on each corner. I hope she doesn't mind.
It seemed like such a simple idea!
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