I have an order for a 3 tier cake with the top tier to be a crown. I am worried that fondant may not stand up for the pointed tops if I wrap it. But I don't want to wrap it with gumpaste since that's too hard to cut and you can't really eat it. 

Has anyone done it with fondant? Maybe modeling chocolate?? I also thought about making it out of gumpaste or modeling chocolate and setting it down around the cake without attaching it so it can be lifted off. Not sure how hard that would be?? Any thoughts on my ideas? Or do you have other ideas?

with this heat i’m in here in tn— you just can’t be too careful — don’t know what it’s like where you’re at — 

i once made an old fashioned winged nurse’s cap for a nursing graduation and cake — I used fondant with cornstarch kneaded in — the kicker is that I was making the hat as the diplomas were being handed out — mere minutes before the grads and faculty and guests filed by the cake table —

so if you knead in enough cornstarch it will be fine* although I would not put it in the fridge —

*and I would make it in advance so it can dry thoroughly —

Other options are using Tylose or Wilton’s GumTex powder— either should work about the same as cornstarch & maybe will need less   They all stiffen fondant—drying it enough to stand w/o a problem but not rock hard as gumpaste 

I would make the crown a cookie that you can decorate - royal icing, fondant, edible jewels if you want. Decorate both sides!  Try taking it out of the oven slightly soft so you can let it cool curved.  Not that I've tried it but in my mind it works perfectly lol

Good luck

Theresa

I don't know how far above the cake you are planning the "crown" to extend, but I've made many cake where the fondant extends above the top edge of the cake and I've had no issues at all, without adding any thickening agent.  This one has the fondant extending more than an inch, in places, above the top of the cake.