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New ways of covering a cakeboard in fondant

post #1 of 21
11/16/09 at 9:13am
Thread Starter 
Hey all,
I was hoping to find some new ways of covering a cakeboard in fondant. My last few cakes have been huge and I found it really difficult and wasteful to roll out such a large piece of fondant for just the board. I would like to know more techniques of covering the board afterwards so I don't mess up the fondant and so I can use less fondant.

My questions are:
1.Can you use the bandage method of covering cakeboards for square or rectangular boards? Can you use it for anything over than a round cake on a round board?

2. Pinkcakebox does a scrunched fondant look for the bases.
Any idea how she does this? Is the fondant put on before or after decorating? And for the irregularly shaped cakes--how do you piece the fondant together to avoid seeing seams?

(Mod edited to fix broken photo links.) icon_smile.gif


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Thanks for the help!
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post #2 of 21
11/16/09 at 9:28am
I don't know why you couldn't do a patchwork pattern for the base if it fits with your cake. The first cake you referenced looks like it's just gathered around the cake but the second one looks like they sort of laid the sheet of fondant as it fell, draping it as it settled...that wouldn't save you any fondant but a bit of labor because you wouldn't have to worry as much about laying it smoothly. I have done the first technique...for me it was a ruffle that I used around the bottom tier to cover the cake board..and it worked just wonderfully.

Good luck!
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post #3 of 21
11/16/09 at 9:32am
The Planet Cake book has instructions on how to cover the cake board around the cake. It says to roll out the fondant and use a cardboard the same size and shape as the cake (or slightly smaller to compensate for stretching.) Then lift the fondant. over the cake. Once it's on the board, manipulate it to get it to fit snugly up against the cake. Then brush some water between the fondant and the board to "glue" it on. I'm really paraphrasing here, so I hope it makes sense. The book has pictures.
I'm shooting for somewhere between Cake Boss and Cake Wrecks.
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I'm shooting for somewhere between Cake Boss and Cake Wrecks.
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post #4 of 21
11/16/09 at 11:13am
I decorate the cake board after placing the cake on it, using the leftover fondant from the cake.

Just roll out a snake and then use your rolling pin to roll it out flat (or your pasta roller...the KA pasta attachment works better than the tabletop model because you can feed it with one hand and catch it with the other). Put thinned piping gel down on your cake board. Cut one edge of your fondant straight and clean, and then roll up your length of fondant like a bandage. Unroll onto the cake board. The thinned piping gel will allow you to slide the fondant into place, up against the side of the cake. You will probably need to do this two or three times, depending on the size of your board. I then use a silk veining tool to give it the stretched fabric look by just rocking the tool back and forth to make an indention and going all around the cake in that manner.

Here's a pic: http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1349705
~ Sherri
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~ Sherri
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post #5 of 21
11/17/09 at 1:48am
Cakepro, that's a downright gorgeous cake and I love that effect on the fondant-covered board. What the heck is a silk veining tool?
No good deed goes unpunished...
the greater the deed,
the greater the punishement.
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No good deed goes unpunished...
the greater the deed,
the greater the punishement.
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post #6 of 21
11/17/09 at 6:09am
Thread Starter 
That is a beautiful cake, cakepro! Did you have issues going around the corners with fondant? I'm just trying to envision how to cover it at the corners without the fondant scrunching. Did you have to cut it and repiece it together at the corners?
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post #7 of 21
11/17/09 at 10:10am
Thanks! Here's the link to the tool: http://www.globalsugarart.com/product.php?id=18206&name=JEM%20Tool%2012%20-%20Petal%20Veiner/Friller/Mouth%20Tool

I just laid out four straight pieces and used the veining tool to join them together seamlessly at the corners. icon_smile.gif
~ Sherri
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~ Sherri
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post #8 of 21
11/17/09 at 11:32am
Thanks for the link to the tool, Cakepro. I am definitely gonna steal your technique - LOVE it!
No good deed goes unpunished...
the greater the deed,
the greater the punishement.
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No good deed goes unpunished...
the greater the deed,
the greater the punishement.
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post #9 of 21
11/17/09 at 11:41am
Awesome!

Credit goes to Denise Talbot - she's the one who showed me how to do it! icon_smile.gif
~ Sherri
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~ Sherri
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post #10 of 21
11/18/09 at 7:42am
Thanks for sharing that, Cakepro - awesome technique!
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post #11 of 21
11/18/09 at 6:38pm
For a round cake, smear about a 2 inch band around the edge of your board with shortening (or piping gel, or whatever you use to stick you fondant tot he board), roll the fondant to cover the board. Lay it on and smooth it as usual. Then center a cake circle the size of your cake on the fondant and cut around it with a sharp knife and remove the circle you just cut, leaving the band of fondant around the edge of your board, and trim the edges with the same sharp knife. I usually do this a couple days ahead so it's nice and dry by the time I'm ready to drop the cake in and it doesn't get damaged at all when moving the cake.

For square/rectangular cake, I cut strips and lay them on, mitering the corners so it looks nice.

For the "wrinkled" look, like Pink Cake Box (where, by the way, I learned the above techniques, as well), the fondant is laid on after the cake is in place, and you simply use the folds and wrinkles to camouflage any seams.
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
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Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
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post #12 of 21
11/18/09 at 7:03pm
cakepro....can another tool be used...that we may already have hehe....love the look on the board, very cool
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post #13 of 21
11/18/09 at 7:19pm
Quote:
Originally Posted by madgeowens

cakepro....can another tool be used...that we may already have hehe....love the look on the board, very cool



Sure ~ I teach my students to use a narrow paintbrush handle, because they don't have the veining tool. Works equally well! icon_smile.gif
~ Sherri
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~ Sherri
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post #14 of 21
11/18/09 at 8:38pm
cool thanks so much
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post #15 of 21
11/18/09 at 9:11pm
always wondered how to do that! thank you so much to all of you cake geniuses for sharing your knowledge... it definitely pays to be addicted to this website! lol

... I already bought the veining tool, cannot wait to try this out!
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