I've often seen cakes that are edged around the bottom with little balls of fondant. Does anyone have any tips for making them all the same size? Is there a technique to doing these?
- roll out sheet of fondant
- depending upon size needed -- use the piping end of a round icing tip (different size) or use the big open end that goes in bag) to cut out even size circles
- roll gently to form ball.
the trick is even thickness on fondant and using same size tip opening for same size balls.
buy and use mold.
see this video (our own toneada shows how)
awesome tip! thanks
Yep! Just the way Doug said it is exactly what I do!
I like using the molds but if I make bigger onese, I roll out a snake of fondant and cut it then form each one.
thanks so much for your input, I feel more confident now finishing off my cake!
Just had a friend of mine recommend this link for making these if anyone else was interested....
Great tip on using the corrugated foam as a drying rack. Thanks for the tips everyone!