Please Help Me Improve And "neaten" My Fondant Cak
Decorating By kathik Updated 20 Aug 2007 , 6:37pm by kathik
I look at so many CC cakes and the fondant work is so neat and clean looking, no extra folds, no splotches, etc. The items look just like whatever the person is copying (guitar, teapot, etc). My fondant projects usually look messy and I can't figure out how to get rid of the extra folds. I'm wondering if I'm rolling my fondant too thin or something. How thick do you roll your fondant?
Here is an example of what I mean. I lightened the photos so you could see the folds and other issues better. This is my first hat cake. I made it for my son. I couldn't get rid of all the little folds down at the bottom. I rolled my fondant out really thin and it stretched as I put it on, which I think made for more wrinkles. Also, the brim looks splotchy to me. The fondant wasn't as dark as I wanted so I painted it with Americolor super black mixed with clear vanilla, but it doesn't look evenly colored. There are some shiny parts, some dull, etc. Please tell me how to improve!!
Thanks,
Kathi
It is still kinda hard to see. But, I think for this cake it adds character!
If you want to improve you should roll your fondant a little thicker. When placing it on anything round you have to drape the fondant on top and then take your hand and press and stretch towards the bottom from the top. It's all in one motion and you have to keep at it. You need to shape your hand like the piece you have and smooth it downwards. I don't even know if this helps you! I am sure other will have something to say!
I agree with Steponmi. Roll your fondant out thicker. When I am wrapping my cakes in fondant I put the cake on something smaller in diameter than the cake (does that make sense?). That allows the fondant to "hang" off the bottom. Just smooth it on with your hand and trim off the excess. Fonant takes some time to work out but once you get it, it's a breeze! Also you could use black precolored fondant unless you wanted to paint it. I am in no way an expert in fondant but know what works for me. I haven't attempted a cake like that one. Too chicken! HTH
Elle
Okay, well yes, you could be rolling it too thin. I find when mine is thinner it is harder to lay. I like a thinner layer though, because no matter what fondant I use, I'd say 90% of people say they don't eat it, they push it to the side. Or that they may eat a little bit. I've noticed though in watching cake challenges/shows, they seem to roll it twice as thick as mine. I'd say I roll mine about 1/8" or maybe just a bit thicker. I agree with steponmi. Start at the top. Shape your hand. Also, try not to stretch the fondant down. I smooth and then pull it back a bit, then smooth it a bit more, rather than pulling it down over. If you get a crease, pull it away from the cake and flatten it back. Mainly it's practice and getting the feel for it. Also, if the fondant is too soft it'll crease on me. So if you find it a bit soft, knead in some sugar. If it's too dry it'll crack though, if you get that, knead in a small small amount of crisco. Hope this helps.
Here is a tip I got from a notorious cake artist at a DOS: You need to "tent" the fondant. That means you pull it out from the cake (like a tent) with one hand and smooth DOWN (not sideways) with the other hand.
Also it has a lot to do with the fondant you are using. You said it stretched when you put it on. It should not have a lot of elasticity and be too soft. I recently switched from MMF to Michele's Delicious Fondant. If you use MMF I would recommend you do the same. It's much easier to work with.
Lastly if you roll it out too thin you will be able to see the flaws underneath much easier. Roll it thicker. Don't be afraid to add a thick layer of fondant. It's okay if some guests don't eat it. You are going for looks when it comes to using fondant. It certainly is not used for its taste and texture (that's what the buttercream underneath is for), although Michelle's fondant tastes delicious. Hope this helps!
I roll my fondant out about 1/4 inch and i freeze my cake so that it has a nice hard corners and is easy to smooth with out it slipping around. I got this tip from DUFF and ACE OF CAKES. I also us fondx wich is a great brand, tastes great and smooths like a charm.
Well, I'm definitely rolling it very thin, so that seems to be a big part of the issue. Also, they were out of Black Satin Ice and I had to add a lot of black to color it so it was very, very soft. I added some powdered sugar, but I was afraid to add too much and it was still softer than usual to work with and very stretchy.
As for smoothing downward, I actually did that part right. I do think part of the problem was the many "indentations" on the actual hat. I got the top indenture fine, but then the two on the front were harder to get right and then the cake came "back out" Also, I didn't think about it, but I "built" the cake on the finished brim. From what you guys are saying, I probably should have built the cake on a cardboard piece, then I could have smoothed the bottom more easily, cut the excess and had a nicer look before "attaching" to the brim. Is that correct??
Anyway, everyone thought it was very cool, especially since they have never seen cakes like these before. These aren't typical for kosher cakes, and very hard to find even in cities with large Jewish communities, let alone, Raleigh, NC! My daughter said we should give them CC's website address so they could see some really cool cakes, but I "shushed" her. I don't want them to see how pathetic my attempts really are!
Thanks,
Kathi
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