Fondant On The Bottom Edges
Decorating By MommaLlama Updated 10 Jan 2006 , 3:27pm by SquirrellyCakes
Hello,
I was wondering how do you get fondant to fold under at the bottom of the cake? I've seen some posts say it makes it easier if you elevate your cake, but how do you do that? I would only want to do this if I wasn't going to use a border. It also seems that it would be easier to get it to lay right if the cake board wasn't in the way. I covered most of the wrinkles on the cake (in my photos) with the bottom border.
Sorry, I don't have any answers... but I have the same question!
I've covered a cake in fondant once and there was too much fondant around the bottom of the cake and I ended up having to fold some random pleats in it...it was really weird looking. Nothing like the smooth finishes that some people can get.
Any tips/explanations would be greatly appreciated!!!!! Thanks
Whenever I cover a cake in fondant, I put my cake on an upside-down cake pan that is 2" smaller than the cake I'm covering. It's much easier to lift the fondant and smooth it onto the cake if you don't roll too large of a piece.
MommaLlama, your cakes look great!
I have never heard of tucking it under.... The best advise I have is to not roll the fondant out too large as the idea is to BUFF the fondant smooth and this stretches it to cover the cake... there should then be no excess and certainly not enough for pleats..
Yes, and if you measure the cake and then roll it out to about the right size it should all fit just about perfectly....it just takes a lot of time to stretch it and fit it....I don't think you want to roll out a big mess of it and then try to work it.
I have had that same fondant problem.
Thank-you for the advice about the upside down pan and sizing the fondant.
I think I use too much fondant even though I use one of those big cake divider sheets to measure out the fondant.
Also, my fondant doesnt seem to stretch. Do you think I am not kneeding the mmf enough?
for most cakes my large can of crisco make the perfect way to get it up in the air. lots of room to work and not so much bending.
After I lay the fondant on the cake - I cut any large amounts of excess with a pizza cutter so that there is only about 1/2 inch still laying on the cake plate. After I smooth the top and work the sides - I cut again with the pizza cutter right at the bottom of the cake where it meets the cake plate. Nice and straight - works for me!
I have a class with wendy kromer in 2 weeks. I will ask her what her secret is to getting the fondant on the bottom part of the cake pleat and wrinkle free and post her answer. I have the same problem. I have been expermenting with different techniques, but it it does get weird sometime!
So when you put the cake on the crisco can is there a cakeboard underneath? If so does the board get in the way?
So when you put the cake on the crisco can is there a cakeboard underneath? If so does the board get in the way?
Put your cake on a same size cake board when covering with fondant. After it is covered in fondant you can then move cake and cake board to a larger cake board.
One thing that I have found (and proved it again with Saturday's wedding cake) is that it is NOT a good idea to wrap your fondant under the cake board.
I use a long offset spatula to lift my cake (on a cake board the same size as the cake, as TexasSugar said) off of the cake pan or turntable or whatever it's on, and once that fondant starts to set up, sometimes it is disrupted when I remove the offset spatula, after setting it where I want it. I use Satin Ice fondant and that seems to set up pretty quickly, within a couple of hours.
From now on I will make absolutely certain to cut my fondant exactly even with the bottom of the board and not have any wrap under.
I'm sorry this post has gotten so long...that's so annoying. LOL
If you do want to wrap the fondant underneath, a good way around the mess is to glue gun an additional cake drum or plywood base, slightly smaller (2-4 inches in diameter smaller) to the bottom of the base you have this bottom tier on. It needs to be at least thicker than 1/4 inch to accomodate the thickness of the fondant. So in effect the fondant underneath along the edge will be raised and not touching the surface or table. This is often displayed with material, flowers or decorations placed in the space underneath, once the cake is set up on location.
Hugs Squirrelly
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