Cake Dummy, Fondant And Other Questions For The Experienced
Decorating By chrissysconfections Updated 13 Aug 2007 , 2:25pm by beccakelly
Ok so it's fair time again and I've decided to enter 3 cakes in 2 different fairs. I know what I'm doing and feel I can pull them off but I've decided that I want to cover the cake dummies in fondant since I think that will hold up better in the weather here. Problem is I've never covered a cake in fondant. I've read the threads on how to put fondant on square cakes as one of the 3 is square but I still have some questions like....
When you roll out the fondant do you roll it out to the exact size you need or a size bigger to work with?
I know in a square cake you are supposed to do the corners first but I guess I don't understand how the fondant isn't going to bunch up in the middle on the sides. Do you do the corners then work from top to bottom?
Can you use colored icinging underneath or will it bleed through? I've saved all my icing from the recent cakes I've done thinking I could use them on the dummies under the fondant. One cake will be multi-colored and the other a dark blue...only one white cake so can I use the colored icing on the darker cakes?
On cake dummies do you have to round the edges in order to cover them in fondant? If so how do you do that?
I know it's a lot of questions but CCers are always so helpful and i don't know where else to turn to.
Thanks in Advance!!
i always roll my fondant a little bigger than i need, (diameter + 10). but if you roll it too big the weight of it may cause the tops to tear. i always have shortening handy in case of a tear. just rub it in quickly and usually smooths back together. definitely soften your dummy edges first. i roll the edges around on the counter to sorta round them out a bit. i think others gently rub them with sand paper to soften them. when doing a square i usually do two corners, then the in between and work around the cake. it does bunch a bit in the middle, but no more than the bunching you get on a round cake. just have to smooth it top to bottom like always. using colored icing under dark fondant shouldn't be a problem. with white fondant if you roll it thin you may see a hint of the colored icing underneath. if you roll it thick, i think you'll be fine even with white fondant.
hope that helps some!
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