Hi everyone, could someone tell me how to get those fondany ball that border cakes to look "perfect". I;ve seen so many CCer's have balls that are the same size and look great! Are they using some type of former? If so where can I get my hands on one?
Second what type of roller is used for the fondany/gumpasted ribbon to give it that ripple look effect? I dont know the name of it but Sharon Zambito uses it on a lot of her bows.
Thanks!
Kim
You can use a measuring spoon...the 1/2 tsp. size works well..fill it with fondant...use your thumb to flatten, then rub around the spoon's edge to cut off the excess. Tap out the fondant and roll it into a ball.
For the beaded purse handle I just posted, I actually used the method sandykay mentioned...I rolled out my fondant using the Wilton small roller with the purple sizing rings, then I used a small cutter to cut (I think) 3 circles for each bead is the size I liked. This method was even more precise: http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1557011&sub=1557015
Thank you all for your suggestions. I have used my circle cutter but mine just don't look as good as everyone else to me. But maybe I'm being over critical of my work.
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