NatalieMarie
Posted 5 Aug 2009 , 11:25pm
post #1 of 8
Hi,
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?
7
replies
- 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.
OR
buy and use mold.
see this video (our own toneada shows how)
DefyGravity
Posted 6 Aug 2009 , 12:44am
post #4 of 8
Yep! Just the way Doug said it is exactly what I do!
NatalieMarie
Posted 7 Aug 2009 , 12:43am
post #6 of 8
thanks so much for your input, I feel more confident now finishing off my cake!
NatalieMarie
Posted 7 Aug 2009 , 9:11am
post #7 of 8
Just had a friend of mine recommend this link for making these if anyone else was interested....
http://www.creativecelebrationcakes.co.uk/page35.htm
flourpowerMN
Posted 7 Aug 2009 , 3:04pm
post #8 of 8
Great tip on using the corrugated foam as a drying rack. Thanks for the tips everyone!
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