Covering A Square Cake With Fondant..aine2 Style "take
Decorating By aine2 Updated 7 Sep 2007 , 2:23pm by MrsAB
the video worked perfectly...
you make it seem so easy!
thanks so much for the tutorial!
and I love your accent 
You've done it again! Another fabulous video tutorial! 
I'll have to start telling people that I'm studying at the Aine2 school of sugarcraft! 
(actually I'm hoping to attend one of your workshops sometime - I'll have to time my next visit to see the family up there to fit in with it - I'll be in touch!)
Kelly
Dear Aine2,
Thanks so much for that tutorial...a video tutorial is so much more effective than just a description. From that video I now see that it mustn't be my technique that i got wrong BUT the pettinice I use is too soft! Your fondant holds the shape so well but my pettinice is too "pliable" so that it starts to thin at the corners as if the weight of the fondant is pulling it down. I usually make my fondant 1/4 inch thick. Is there anyway to counteract this? i find that the pettinice is even more soft when i open a fresh pack of it as opposed to using extra "left overs". And it does droop a bit after a couple of hours, which makes my straight sides have a little bump at the bottom. Does that make any sense?
Would love to hear if anyone has this same problem and how they dealt with it.
Thanks again, Aine2!
Dear Aine2,
Thanks so much for that tutorial...a video tutorial is so much more effective than just a description. From that video I now see that it mustn't be my technique that i got wrong BUT the pettinice I use is too soft! Your fondant holds the shape so well but my pettinice is too "pliable" so that it starts to thin at the corners as if the weight of the fondant is pulling it down. I usually make my fondant 1/4 inch thick. Is there anyway to counteract this? i find that the pettinice is even more soft when i open a fresh pack of it as opposed to using extra "left overs". And it does droop a bit after a couple of hours, which makes my straight sides have a little bump at the bottom. Does that make any sense?
Would love to hear if anyone has this same problem and how they dealt with it.
Thanks again, Aine2!
I can tell you that I have used Pettinice as it was sent to me from New Zealand especially! Yes, I did find it a bit more sticky than the brand I use but once it was kneaded for a few minutes I actually quite liked it. I could see that humidity would have a terrible effect on it though as it does with most fondant. Are you rolling your paste out too big perhaps and allowing such a weight from the excess to drag the paste off the top of your cake causing it to tear? Try covering your cake with a thinner layer of paste first...like an undercoat! Smooth it and trim it and then apply your next layer. I do this with wedding cakes...not birthdays. It doesn't have to be doorstep thickness....you will get a nice finish with a little double layer but it's entirely your choice. Beware of bubbles doing this too. Keep your paste close to the cake when laying it on. Don't throw it over like a duvet or you'll have bubbles everywhere.
I don't know if any of that helps you at all but I hope some of it does.
Kelly....I'd LOVE for you to visit from Ireland. I just had a visitor from there a couple of weeks ago. It was fabulous. You can see her on myspace!
Another great video. Love SEEING how to do things and love your accent.
Susie
Thank you, thank you. It helps alot. Too bad we can't get all the knowledgeable helpful CC stars together for a appreciation dinner!!!!
Lorraine-you are just adorable! Thank you for helping so many of us with your knowledge. I wish I had seen that a couple of weeks ago when I did my first square cakes. While mine turned out okay, I think I could have benefitted from your tutorial!
Lorraine, thank you so much for your time and effort into making such a wonderful video! I can see that I have been rolling it too thin for square cakes!
I'm going to have to bake a square cake or two before my wedding cake that is due, to practice! I'm sure my coworkers and family won't mind.
Your voice is so musical and easy to listen to!!
Thank you, again!
You make it look so easy! I covered a square cake last week with ChocoPan fondant and had a devil of a time because the fondant was rolled out quite a bit larger than the cake. Talk about drooping at the corners!!! Next month I have a three tier square wedding cake order and now, with your help, I hope to have better success.
Have you tried to impression the fondant with one of the fancy rollers before putting it on the cake? I'm at a lose when it comes to matching the design when the roller only goes half way across the fondant. Any tips? Thanks so very much.
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