Starting to roll out fondant soon and wonder what's best to adhere fondant to cake dummy: water, shortening or piping gel to cut down on possible fondant tearing???

i have the same question, it needs something because i tried this yesterday. i think it needs frosting, shortening is my best guess of the 3. water does not work! (well it didnt work for me).

The best thing to use is actually a thin layer of bc, just like a real cake. After a while when it's dried thoroughly and you want to change the decorations, you can slip a knife between the fondant and the dummy and it will just pop off.

Thanks for your replies. Because time was of the essence (when isn't it for cake decorators ), I went ahead and tried the piping gel and boy does it stick!!! (I brushed it on with a wide pastry brush).

I was afraid to use water because I thought it might start dissolving the fondant slightly before I was done pulling it away from the cake as I smoothed it, maybe causing it to tear.

NEXT time, I'll try using BC on one and shortening on the other since I happen to have (4) 6" cake dummies

I need to make some cake dummies for a wedding fair. What's the best way to hold them down while I smooth on the buttrercream? I've tried duck tape and that doesn't work. I've tried glue but I then can't get them off the board. Help! Thanks![/quote]

treetgirl... Yeah, that's the frustrating part!!! Since I didn't ice with BC first on these 2, before laying the fondant on top, I did put a circle of rubber grip mat underneath the cake dummy on my turntable (mat used under rugs to hold them in place), at least a 1/2" smaller dia.. This did help somewhat to keep the dummy from sliding around.

I've heard of people nailing a couple of long nails through the bottom of a board (points up) and pushing the dummy down onto them. I'd pull the dummy on and off a few times till it slips on and off easy, then you won't have to worry about not being able to lift the dummy when it's time? OR I might stick a metal skewer in the center on top of the dummy (loosening it the same as above) before I start so, I'd have something to hold onto to? Then you'd only have a very small hole to fill with BC after you take the skewer out of the dummy?

If I had to BC a dummy, I'd hold the top down with my hand until I ice AND smooth the sides, then ice and smooth the top.

As far as keeping the dummies down while frosting, try taping some non-skid (the stuff you see in kitchen drawers) to the bottom of the cake board. Works like a charm for me.

I just covered my first fondant dummies last night and I doused them with water, shook off the excess and coved them. It worked perfectly.

I took a class with James Roselle last year and he uses water. If it's good enough for him, it's good enough for me .

treetgirl: see CWR41 reply & link... it's similar to what I was talking about (nails sticking up through the bottom of a board; only this way is a lot cheaper )

If you use water you want to use a very, very, very light mist of it.

I've used water, crisco, piping gel and corn syrup. They have all worked fine for me and really haven't found one that just works way better than the others.

Thanks SOOO much for your help! I can't wait to try this out.