Making Fondant "ribbon"

Decorating By cassi_g16 Updated 15 Aug 2007 , 1:21am by alanahodgson

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cassi_g16 Posted 14 Aug 2007 , 10:48pm
post #1 of 8

How thick do I roll the fondant out to use as ribbon aound the bottom of my cake? Also what is the typical width used on a 4" cake?

7 replies
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leah_s Posted 14 Aug 2007 , 11:56pm
post #2 of 8

Well, I roll it at #1 on my paasta roller and cut it about 1" wide.

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havingfun Posted 15 Aug 2007 , 12:10am
post #3 of 8

Can I ask a question on your thread?? How do you keep it from stretching?? How do you put it on so it looks nice? I need help!!

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dydemus Posted 15 Aug 2007 , 12:12am
post #4 of 8

If the fondant is too thin or too soft it will stretch when you're picking it up.

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leah_s Posted 15 Aug 2007 , 12:15am
post #5 of 8

Ditto. I f the fondant is really fresh, sometimes I let it "air out" a bit. Also when I'm doing it onsite, DH is there to help hold it in midair as we walk it around the cake. However, I have had to put on fondant ribbon by myself. I drape it over my foreman and use the hand from that arm to stablize it as it goes onto the cake and the other hand to feed it off my arm.

It's very similar to snake handling. . . icon_lol.gif

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phoohbear Posted 15 Aug 2007 , 12:47am
post #6 of 8

After I cut mine I like to roll it up to carry it over to the cake, it helps with the stretching. Just attatch one end and spin the cake as you unroll.

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cassi_g16 Posted 15 Aug 2007 , 1:16am
post #7 of 8

I don't have a pasta machine just a rolling pin and I use dowels on either side to make it level. How thin is #1 on a pasta machine

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alanahodgson Posted 15 Aug 2007 , 1:21am
post #8 of 8

I also roll it up and unroll as I stick. Works great. No stretch

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