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How to ice a Whimsical Cake with fondant.

post #1 of 8
Thread Starter 
I have been asked to do the following cake at the end of February. I got the instructions from this website, (it's going to be a white chocolate coconut mudcake with white chocolate ganache)
I know how im going to cut the cake, and how im going to cover the bottom tier, stripes are not a worry. The top tier is going to have a straight top because instead of flowers they will be having a character bride and groom. The bottom two tiers will be decorated as pictured and the top tier will have small cutter flowers all over it, as well as the bride and groom. I've made the bride already, working on the groom today.
My concern is putting the fondant on the middle and top tiers, because the sides are not straight, im scared that the icing is going to crinkle and create folds and look horrible. Has anyone done one of these and have any tips to stop this from happening??. Im thinking of making the top tier in stripes also, but instead of thin stripes, have maybe only 6 very thick stripes in pinks that are only slightly different, and have the cutter flowers joining the stripes. Still there is no getting out of the middle tier being all in one piece. sigh!!!
HELP!!!
Nati
LL
post #2 of 8
Thread Starter 
anyone??
post #3 of 8
Sorry I can't help you, I'm sure there are others who have done this...but I don't see how the icing is going to crinkle the top and middle tiers. I guess I am not understanding what it is exactly you are meaning...
Probably because I've not yet done one of these cakes to know what to be afraid of!!
post #4 of 8
Thread Starter 
Quote:
Originally Posted by jscakes

Sorry I can't help you, I'm sure there are others who have done this...but I don't see how the icing is going to crinkle the top and middle tiers. I guess I am not understanding what it is exactly you are meaning...
Probably because I've not yet done one of these cakes to know what to be afraid of!!


Ok let me see if i can explain this better. The bottom tier
is going to have the icing put on in pieces because they are stripes, so this is fine. The other tiers will have to have the icing put on in one piece, because the bottom of each tier is much smaller than the top, when the icing is smoothed down, I am assuming there will be extra fondant that will kind of flare.
Does this make sense??
Nati
post #5 of 8
Okay, I understand now. Wouldn't the fondant work itself smooth against the cake sides as with a regular round without having all of the folds/wrinkles?
I've seen your cakes, they are all wonderfully done so you should have no worries!!!
post #6 of 8
I haven't done one of these types of cakes either, but.. I can definately see why you would be concerned. What if you were to wrap the sides, bring a little over the top, as there are decorations to hide where the folds are on top, (if that makes sense) The seam on the side could be covered with the scroll.

Just a thought.
Good Luck.
post #7 of 8
saw this site today...hope it helps!

www.ladycakes.com/wonkey_wedding.htm
post #8 of 8
Thread Starter 
Quote:
Originally Posted by didi5

saw this site today...hope it helps!

www.ladycakes.com/wonkey_wedding.htm


Great site, thanks for that. I just wish they had asked for fruit cake, i could start weeks before and have lots of practice with it ; ), and if it didn't work rip off the icing and start again ; )
Im going to have a practice run this w/end
thanks everyone for your help
Nati
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