For Those Who Cover Cakes In Fondant???

Decorating By SScakes Updated 7 Jul 2007 , 12:40pm by hope22023

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SScakes Posted 5 Jul 2007 , 10:05am
post #1 of 17

Hi

I need to cover a 12" cake with a height of 4" with fondant....I ahve never done this before so here are the ?'s that I have.

1. How think should I roll out the fondant?
2. Once rolled out, will rolling it onto a long rolling pin and then un-rolling it onto the cake work? or will it be too heavy?

That's it for now.

16 replies
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JanH Posted 5 Jul 2007 , 10:26am
post #2 of 17

Good morning SScakes. icon_smile.gif

Here's an applying fondant tutorial:

http://www.pastrywiz.com/wedding/wedding19.htm

CC Article for applying fondant:
(With hints for oversized cakes.)

http://www.cakecentral.com/article22.html

Another tutorial using large rolling pin for lifting:

http://www.cakeworkscentral.com/tips-hints/fondant-coveringthecake.htm

HTH

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SScakes Posted 5 Jul 2007 , 10:59am
post #3 of 17

Thanks JanH....I have no idea how you do it but you sure are good at what you do.

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Tartacadabra Posted 5 Jul 2007 , 11:21am
post #4 of 17

Hi, I also have a video for you from YouTube on which it is pretty clear, the lady there doesn't use BC for icing but it's about the rolling and covering icon_wink.gif




Good luck with your cake!!

Lara

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SScakes Posted 5 Jul 2007 , 11:28am
post #5 of 17
Quote:
Originally Posted by Tartacadabra

Hi, I also have a video for you from YouTube on which it is pretty clear, the lady there doesn't use BC for icing but it's about the rolling and covering icon_wink.gif




Good luck with your cake!!

Lara




Thanks for your reply.

Can anyone tell me how thick I should roll the fondant out?

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tnuty Posted 5 Jul 2007 , 11:29am
post #6 of 17

you should roll fondant to be about 1/8" in thickness that is a good thickness and should cut down on tearing..

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SScakes Posted 5 Jul 2007 , 11:32am
post #7 of 17

Does this mean that the thinner the fondant, the less chance of tearing?

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tnuty Posted 5 Jul 2007 , 11:34am
post #8 of 17

No actually the thicker the fondant...but 1/8 is about as thin as I would go.. anything thinner than that will definetly tear..

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tnuty Posted 5 Jul 2007 , 11:35am
post #9 of 17

And the thinner it is the more imperfections in your butter cream that will show through

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SScakes Posted 5 Jul 2007 , 11:38am
post #10 of 17

Thank you all for your replie. I will let you know tomorrow how it all turned out.

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tnuty Posted 5 Jul 2007 , 11:39am
post #11 of 17

we want pictures..

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peytonsmommy Posted 5 Jul 2007 , 1:07pm
post #12 of 17

Thanks for posting the youtube video! I'm having the hardest time w/ smoothing the fondant onto the sides of the cake w/o getting "pleats" in the back, maybe if I watch that video a couple hundred times I'll get it lol.

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SScakes Posted 6 Jul 2007 , 8:21am
post #13 of 17

Thanks everyone for the help.
I used 2kgs of fondant (not all of it went onto the cake) and it was really simple in the end. Colouring the fondant was a pain as it took so long but rolling it out was fine. I used a long rolling pin (a round curtain rod) and rolled the fondant onto that and then draped it over the cake.....worked great.

I have not yet downloaded the pics but as soon as I do I will post it.

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SScakes Posted 7 Jul 2007 , 12:17pm
post #14 of 17

Ok, heres a picture of the cake.
LL

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BarbaraK Posted 7 Jul 2007 , 12:28pm
post #15 of 17

That is a beautiful cake. Looks like you have mastered to art of covering a cake with fondant.

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Shamitha Posted 7 Jul 2007 , 12:36pm
post #16 of 17

Beautiful. Cant wait to see more of your work in fondant. thumbs_up.gif

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hope22023 Posted 7 Jul 2007 , 12:40pm
post #17 of 17

The few times that I have tried fondant, I get the pleats at the bottom. But I also think that I have too much fondant rolled out. For those that have used fondant alot, is that the case? If not, how do you eliminate pleats? I can get 3 sides nice but always end up with some on the back side (and sorry, I cant watch the YouTube video because I have dial up..gotta love the country!!) TIA.

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