Baseball Cap Cake Looked Like A Pleated Skirt!

Decorating By rpaige Updated 22 Apr 2011 , 4:36pm by nanefy

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rpaige Posted 19 Apr 2011 , 11:39pm
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My baseball cap cake was a disaster! I'm a newbie and still having problems with fondant. Would someone mind sharing with me how to get a round cake covered smoothly without ending up with pleats? I have watched tutorials and still feel like Im missing a piece of the puzzle. If I work with one side and get it all smooth, I turn the cake and I have pleated drapes on the other side. By the time I smooth and work with it, I have a torn and ragged mess. I'm terrified of the stuff now! LOL I want to be creative like all of you but Im lacking something. Please help!

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Kiddiekakes Posted 20 Apr 2011 , 1:29am
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The trick is to constantly pull the pleats(Gently) the fondant away from the cake and then rubbing it smoothly down.If you pull away the pleats it allows you to smooth it over the surface.It takes alot of jimming around and lifting and smoothing but it can be done.It takes practice that's all.

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Allie06 Posted 20 Apr 2011 , 5:54am
post #3 of 9

Sweetwise has a great YouTube video on this for us new kids...=)

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LisaPeps Posted 21 Apr 2011 , 9:05am
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I think the most important thing of all is finding the right fondant. I recently used Jennifer Dontz's White Chocolate Fondant and it was perfect. Covered like a dream and it was so forgiving. Any little dinks in the fondant blended right in. On the other hand when I use straight regalice (I believe it's the same as Pettinice) with nothing added it tears, it pleats, it gets elephant skin in the folds.

Before I found the right fondant, I thought it was happening because I was bad at decorating cakes, I know now that I can do it icon_smile.gif

That sounds so cheesy, but it's so true.

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babapeela Posted 21 Apr 2011 , 9:41am
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LisaPeps, I'm interested in where you find the ingredients in the uk? Would you mind sharing? I've never been able to find corn syrup here. Do you order from the us or make substitutions?

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LisaPeps Posted 21 Apr 2011 , 1:29pm
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Corn syrup you can buy from Either singularly or in a pack of 6. I order the 6 because it worked out cheaper. The merckens I have to order in from the US, however has the superwhite listed as coming soon.

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babapeela Posted 22 Apr 2011 , 9:13am
post #7 of 9

Thanks, I think I'll get the DVD and give it a try! Do you make it with regalice?

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LisaPeps Posted 22 Apr 2011 , 9:25am
post #8 of 9

Yep regalice. I got the fun with fondant frills one so that I could have her recipe for pearl clay too. Wish I could have got the perfect fondant one though, I think that would have been a great DVD

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nanefy Posted 22 Apr 2011 , 4:36pm
post #9 of 9

Hey, don't get disheartned, everyone who starts out with fondant goes through that stage of thinking it's never going to work. At one point I vowed I would never make another cake ever again because of fondant woes. However I have now found a fondant that I could not be without. If you are in the UK, I would urge you to forget about regalice, the stuff is dreadful - it tears, you get elephant skin ALL the time and it's just a disaster to work with. I spent AGES looking into what fondant to get and I now get a brand called Carma Massa Ticino and I buy it from a company called Town and Country fine foods. If you don't have your own business you have to spend a minimum of £80 but I buy other stuff from them too i.e. compound flavourings (amazing). Anyway, the fondant costs about £50 for their 7kg bucket, however I use minimal amounts because I am able to roll it to 2mm thick without it tearing. However above and beyond any of this advice the only way to get good is to keep practising and don't give up. You'll finally realise you've mastered it and you'll wonder what all the stress was about.

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