Do Pleats W/ Fondant Or Rolled Bc

Decorating By rlm5150 Updated 22 Mar 2006 , 4:58pm by fearlessbaker

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rlm5150 Posted 20 Mar 2006 , 10:13pm
post #1 of 15

I was wondering how to get the pleats so nice and smooth and uniform when making blankets or clothing. I don't actually use fondant, because nobody I know will eat it, so I used rolled bc. I have seen some really beautiful cakes on here and would appreciate any tips you guys could give me.
Thanks. Tabby

14 replies
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Florimbio Posted 20 Mar 2006 , 11:02pm
post #2 of 15

I have a sleep over cake that I made out of rolled BC. The sheet is pleated. I have the rolling cutter that makes waves and then I just took a tooth pick and every inch or so I made a make. I then used those measure marks to kinda bunch it up, I then just stuck it on the cake.
Hope that makes sence and was helpful. It is easier to show than describ...LOL
It is not too hard, you can do it I am sure!

Good Luck

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rlm5150 Posted 20 Mar 2006 , 11:15pm
post #3 of 15

Thanks for the info. What type of roller do you use?
Tabby

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Florimbio Posted 21 Mar 2006 , 4:10am
post #4 of 15

I have a plan old plastic one, and I have the fancy cutting one with all the attachments from Wilton....It is not too much, I thinck around $12 at craft store

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southaustingirl Posted 21 Mar 2006 , 9:18pm
post #5 of 15

[quote="Florimbio"]......... I made out of rolled BC. The sheet is pleated. I have the rolling cutter that makes waves and then I just took a tooth pick and every inch or so I made a make. I then used those measure marks to kinda bunch it up, I then just stuck it on the cake.



What do you mean by "rolled BC"? I don't understand how this is done and what is a rolling cutter? Help! Is there a picture of someone demonstrating this technique?

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rlm5150 Posted 22 Mar 2006 , 1:17am
post #6 of 15

Rolled buttercream is a lot like fondant(just has a much better taste). It rolls out and is used just the same. I have a pix of a purple cake in my folder that is made w/ rolled buttercream.
You can do a search in recipes for the rolled buttercream.
I'm not sure about the other thing though. Maybe the others can help w/ that.
Tabby

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southaustingirl Posted 22 Mar 2006 , 1:25am
post #7 of 15

OK...thanks!

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Florimbio Posted 22 Mar 2006 , 1:32am
post #8 of 15

The roller I was talking about is made by Wilton... you can get it at Michaels or AC Moore about $12 or so. It cuts kinda like a pizza cutter, but has different attachments that will make waves, zig zags etc....

It is a pretty cool tool icon_cool.gif

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prettycake Posted 22 Mar 2006 , 1:33am
post #9 of 15
Quote:
Originally Posted by rlm5150

I was wondering how to get the pleats so nice and smooth and uniform when making blankets or clothing. I don't actually use fondant, because nobody I know will eat it, so I used rolled bc. I have seen some really beautiful cakes on here and would appreciate any tips you guys could give me.
Thanks. Tabby




Is this regular fondant you're talking about here or Marshmallow ?
I use MMF, and they taste good. I use a skewer to make the pleats if the strip of Fondant is wide. But the principle is the same. I'm sure a toothpick also works. icon_smile.gif

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Florimbio Posted 22 Mar 2006 , 2:16am
post #10 of 15

I use mmf or rolled bc

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southaustingirl Posted 22 Mar 2006 , 3:22am
post #11 of 15

Does anyone have a preference? IS the buttercream easier to use than MMF? I tried to make swags with MMF and it just cracked and tore apart......not a good experience. Do you cover the cake in fondant then go back and attach the swags? I tried to bunch up the fondant that was hanging over the side of the cake.

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MissBaritone Posted 22 Mar 2006 , 8:20am
post #12 of 15

See my cake in the Gallery (Gemmas cake). You cover the cake in fondant first. I then cut a rectangle of fondant slightly shorter than the widith I want the finished drape to be. Pleat it as if I were making a paper fan. Stand it upright on the counter so all the pleats are lined up along the top and bottom edges. Push it over so the pleats fall just below each other. (By this time it will have stretched to the correct width. Tuck any loose edges underneath the drape sticking with a little water if necessesary. Stick to the cake with a small amount of edibleglue. Sometimes with the weight of the drape you do have to hold it in position for a few minutes to stop it sliding off until the glue takes hold.

I hope this makes sense. Next time I do a cake with Drapes I'll take some photos as I make it then I put them on here to show exactly what I mean

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southaustingirl Posted 22 Mar 2006 , 3:18pm
post #13 of 15

thanks for the tip!

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MissBaritone Posted 22 Mar 2006 , 4:52pm
post #14 of 15

Forgot to mention I use ordinary fondant but I knead a small amount of gumpaste into it as it seems to make the drapes easier to handle

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fearlessbaker Posted 22 Mar 2006 , 4:58pm
post #15 of 15

Are you all talking about the wilton roller that has all the attachment like wheels that you make different types ribbons out of? Is there a picture of this on the Wilton site? I have one but want to be sure it is the same thing. Thanks

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