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FONDANT QUESTION

post #1 of 12
Thread Starter 
I'm doing a cake covered in fondant and then I want to make a "scene" out of fondant and "stick it" around the cake. I hope this makes sense. There is a cake in one of the wilton books where the cake is covered in fondant and then they have a train scene going around the cake. I'm not doing a train, but I'm doing something like this. Has anyone done a cake like this? Could you give me some pointers. I'm doing this as a gift for a good friend and I won't have time to do a practice run, so I really need this to turn out. Any help would really be appreciated. Thanks to everyone.
post #2 of 12
I'm not experienced in what you're talking about but I KNOW I've seen a cake here, I believe in the birthday gallery, just like what your talking about. Maybe you can pm that person as to how they did it. I'll try to look for the picture!


Amy
post #3 of 12
Well, just tried searching through the galleries but they are giving me errors when I want to get to the next page of photos in individual galleries. HMMMMM!!!!!


Amy
post #4 of 12
Thread Starter 
Well, thanks for trying, I've been having problems in the gallery too. You're from port orchard, we moved here from Eatonville (outside of Spanaway) icon_smile.gif
post #5 of 12
I didn't look up the cake you are talking about but if you are trying to stick fondant to fondant you can use plain old vanilla and a paint brush. Don't use too much cause it will be sticky and shiny if it comes from underneath. If this does happen you can make a dusting puff (cheese cloth or handi wipes 2 tsp powdered sugar and tie up) and stamp it where its wet and use a dry brush to remove excess powder. It takes the shiny part away! Good luck post a pic when done!
post #6 of 12
I use a small amount of piping gel painted with a paintbrush as an adhesive; it works as an excellent glue for fondant. Just make sure you don't let it seep out, or it will look messy.

Just cut out your designs, and glue them on; just like construction paper and glue in 2nd grade!! It's FUN!!! Don't sweat it!! I can't wait to see your results!
I love my lil' munchkin
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I love my lil' munchkin
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post #7 of 12
What a small world! I used to live in Parkland and graduated from Washington High School. Used to live right across the street from the HS and from PLU!

I'll try looking again for that picture today!


Amy
post #8 of 12
Thread Starter 
cakemommy,

It's amazing just how small the world is. My husband and I lived just up the street from PLU when we first got married. I love living in Hawaii, but I do miss "home" now and then. Hope all is well in good ol' Washington. icon_smile.gif
post #9 of 12
Please can someone give me some advice

I tried to work with fondant in Suriname but the weather was very hot and it started to melt
What can I do next time to help this?

My English is not so perfect I am sorry about that But I understand English very well

Can I put the fondant in the refrigarator to stiff it??
post #10 of 12
Yes, getting it cold will stiffen it.

a trick I use (when air-conditioning is not an option:

I have a large piece of marble. I put it in the freezer for an hour or so until very cold. Then I work pie dough or fondant or other temperature senstivie dough on top of it.
Keep on cakin'!
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Keep on cakin'!
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post #11 of 12
Thanks I will try this when I go back
post #12 of 12
Hi Pinas, you may want to try this. I got this recipe from a cake decorator whos is very famous from where I came from. It can withstand humidity, it does not melt

You will need the following:
  1 Tbsp. Unflavored gelatin ( i use KNOX)
1 tsp. flavor of choice
  ¼ cup very cold water
  ½ cup liquid glucose
  1 Tbsp. glycerin
  2 Tbsp. shortening (Crisco)

  2 lbs. sifted powdered sugar (you may need more)
  Food color / paste of your choice
  Cornstarch for rolling (to prevent from sticking)

HOW TO MAKE IT

1.  In a heat proof glass container, Let the unflavored gelatin bloom by soaking it to ¼ cup very cold water. Leave it there for 5 mins.
2.  In a pot, heat water until it simmer (height of water should be halfway of the heatproff glass), place heat proof container in the simmering water and let gelatin dissolved. Then,
3.  Add liquid glucose, stir .
4.  Next, add glycerin, stir until they melt. Then add
5.  shortening. Mix well until all of the liquid has melted. Then the flavor of choice.
6.  Remove from the simmering water & let it cool a bit
7.  Pour powdered sugar on the work table, make a well in the center and pour in warm liquid mixture.
8.  slowly stir spatula in the center gradually mixing powdered sugar (you need to be patient in mixing so it will come out smooth. doing otherwise will result to lumps). When it becomes hard to stir with the spatula, use a dough cutter to mix the remaining powdered sugar. When it is still sticky, add more powdered sugar until it can be knead. When kneading and it becomes sticky, sprinkle cornstarch on the table. Knead, until smooth.
9.  Add desired color.
10.  Always cover fondant icing with cling wrap over a damp cloth when not using. This is to prevent it from drying out.

Let me know if it works for you.
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