Cover A Round Ball (Rkt) With Fondant???

Decorating By srski Updated 19 Jul 2012 , 12:13pm by chocolatefudgecakefan

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srski Posted 29 May 2009 , 10:06pm
post #1 of 8

I've tried, with limited success, to do this several times and was wondering if anyone had an easier way to do it. It always seems to "buckle" or bubble on me when I try.

Thanks for any suggestions!

7 replies
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indydebi Posted 29 May 2009 , 10:12pm
post #2 of 8

I covered a round styrofoam in fondant (pumpkins) and it WAS frustrating. I ended up laying it on the top and just gathering it all at the bottom ... it looked like a balloon tied at the bottom. Then cut the excess fondant off of the bottom until it could sit flat on the counter.

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srski Posted 29 May 2009 , 10:17pm
post #3 of 8

That's what happened with me too. I have request for another frog cake and was hoping someone had better luck.

Thanks for the reply!

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dljc Posted 29 May 2009 , 10:24pm
post #4 of 8

How big of a ball?

I saw this suggestion for covering small balls with polymer clay. I wonder if it would work for RKT and fondant. Note: I haven't tried it.

The website is in french but scroll down to pictures 12 through 15.

Good luck!

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mom2rascals Posted 30 May 2009 , 3:41am
post #5 of 8

dljc, that's very clever! I wonder if it would work?! Looks like a job for at least 2 people, depending on the size of the ball. Might have to employ hubby for a few minutes to keep one's sanity.

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srski Posted 1 Jun 2009 , 5:09pm
post #6 of 8

dljc! Wonderful idea. I'll give that a try and se what happens! Thanks!

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MythicMelle Posted 19 Jul 2012 , 7:02am
post #7 of 8

This may sound bizarre, but you can do a pour-over of melted fondant. It takes just a little heat and you can pour over it like you would with ganache over a cake-pop ball. I'd venture to say that if you did it a couple of times you would get a nice smooth thick layer. It barely needs any heat and it is self-leveling so it smooths out. I know it isn't traditional rolled fondant but, no seams!

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chocolatefudgecakefan Posted 19 Jul 2012 , 12:13pm
post #8 of 8

Here are some tips from a Lindy Smith book I have to hand:
Spread a thin layer of buttercream over the cake to help the sugarpaste stick.
Then: make sure sugarpaste/fondant is soft and warm after kneading it for a while, then roll out using spacers to ensure all same thickness.
Pick up paste/fondant and carefully place over top ensuring it meets the base at one side and then on the opposite side.
Encourage the excess paste into two pleats on opposite sides of the cake.
Cut the pleat saway with sharp scissors so sugarpaste/fondant is flush with cake. Then using one palm of one hand and a smoother in the other, smooth sugarpaste to blend the joins. The heat of your hand will help the joins disappear.
This has come from Cakes to Inspire and Desire.

Hope it helps.

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