Hi Cakers!!!!

I already have a "lid" for a gift box cake made and in the fridge to set overnight/harden, along with my cake. Anyhow. I am fondant-ing both.

I did NOT squish the RK first. I just press them as well as I could in the pan I used to shape them (same square I used to make the cake).

Of course I want this to have a smooth finish. Would BC under the fondant work? I read, after searching, some people cover it in candy melts to smooth it. Would I apply the fondant to the wet candy melts?

Thanks!

I tried buttercream my first time with rkt and it softened the rkt so the fondant was a mess and it was difficult to even put the fondant on. It would be best to cover it in candy melts imho.

If you look at the big tv cake shows, they quite often use royal icing over RKT to get a smooth surface, but I'm not sure if they let it harden before adding the fondant

so...one coat candy, harden it, than 2md coat candy and place it on top of that? ugh!! i'm confused

I think you should let your candy melt harden before applying the fondant.

http://sugarsweetcakesandtreats.blogspot.com/2010/11/toy-story-cake-and-cupcakes.html

Thanks! The link you sent me...she covered with modelling chocolate as her final surface and in an example where she used RKT as an entire layer she covered with BC and fondant. I'm so confused.

I cut my RKT with a smooth knife so I have a reasonably flat edge. Then I cover with ganache, as it will harden with a smooth surface. Then I rub a thin layer of shortening on it so the fondant will stick. HTH

Either candy melts or royal icing work, and one coat is enough if the surface looks smooth to you. If it's still bumpy, put on a second coat of whatever you´re working with AFTER the first one's dried. Let that one dry, too, before you apply your fondant. If the fondant doesn't want to stick to this, you can moisten the surface a little (but a little goes a LONG way!) with water from a spray bottle. You can actually sand the surface of your royal icing to get rid of any little imperfections - I don't know if this works with candy melts - before putting on the fondant. The trouble with fondant (or the nice thing about it, depending on what you want to achieve) is that it picks up any little thing on what's underneath it. This is great if you want a lot of detail and a PITA if you want a perfectly smooth surface. I wouldn't work with buttercream at all - it just makes your fondant gunky! Best of luck!!!

Sugardugar, she covered the figures with modeling chocolate, then covered in fondant.

She only needed a bottom cake, so she made a dummy of RKT instead of using one of styrofoam (those are kind of expensive sometimes). That dummy was the one she covered with BC and fondant, just as if it was a regular cake.

You could also cover your lid with ganache and let it harden. It will give you a smooth surface too.

Ooh, yes, I forgot all about ganache, which is really weird, because it's my go-to for covering regular cakes before putting fondant on them. It's probably the easiest of any of these to work with.

Hey guys, ty for helping.

After I read that about the other person just using BC I went ahead and did just that - fml. Now my lid is not stiff enough to be an open lid. I'm kinda mortified.

It's covered in fondant but floppy. Will this harden at all? It's a crusting BC. Should I give up and start over? I suppose I would have time.. If I do this.. can I remove this fondant and reuse it with it having BC on it providing I remove any crumbs?

Ugh!

******a HUGE TY to those that replied. I left my PC after my last post. I wish I'd waited around and seen your instructions!!******

Double checked it, it's just getting floppy LOL.

I don't have any whipping cream on hand, or white chocolate, so I'd like to just use candy melts I think...yes I am making a new lid! I'll use the fondant I just wasted to decorate a board.

Q: How long should I let the lid dry? How long should I let the candy melts dry? I was thinking but a little shortening on the candy melts to apply next layer of fondant, yes?

LOL yes - I'm so so foolish!

So how long do I need to let my second, and improved lol, lid set? Before ganach-ing (I'll head to the store, it's worth it lol)?

edit:

CRISIS AVERTED!


TYSM for all the advice; I can't believe I overlooked the BC advice LOL...I kept reading on sites they covered with BC but that's only when it doesn't need to harden: woops! I now have a nice hard lid. I didn't have time to allow ganache to set and only have dark chocolote (too dark) frozen so I covered with candy melts and it's much better! I quite liked working with RKT.

TY again guys.

I'll post a pic when I'm done!

Phew! That was close...lol

Good luck with the rest of your project!

you can stick it in the fridge to set up quicker....but it should be set well before covering with fondant

I am going to try RKT for the first time. I plan on putting modelling chocolate over them, but then how do I attach the fondant... make it stick? just spritz with a water bottle?

I do alot of sculpting with RKT. I always cover with BC and then fondant over that. I get a smooth finish, and it always works well for me.