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how to create scalloped fondant edge

post #1 of 6
Thread Starter 
I really want to make a cake using this technique. as first glance it seems easy, but the more i think of how I am going to do it the harder it seems. So before I start i was hoping to get some tips. What is the best way to accomplish this look? I assume you cut the edge before you lay the fondant but how do you lay it and smooth it without distorting it? thanks!!!http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1720300
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1655929
Stephanie
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Stephanie
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post #2 of 6
I would use a cake board circle as a template a piece of poster board and free hand the scallop a few inches bigger (+ or -) than the cake board. Cut it out and use that as a template on the fondant.

Someone else may have a better way.
post #3 of 6
I too am curious, can't wait to get some tips! icon_smile.gif
post #4 of 6
In that instance, I think she covered the cake in green, then laid the white on top of that (already cut with scallops), and then put the "rope" to cover the seams. As far as how to lay it on, maybe you could have the white on a cake circle and then just flip onto the top?? IDK - Good luck!
post #5 of 6
I agree with CWIL. Laying it should be easy, especially if you used powered sugar or cornstarch to roll fondant. If the back of fondant is not sticky it should be easy to move around until you have in correct postion. To make it stick just brush the underside of fondant with a light coat of water. If you roll fondant thicker it will help not distort the shape because fondant won't be as stretchy. Thin stretches more. The rolled trim was added afterwards. You wouldn't have to have trim on edges if you dont want. Just make sure when you are cutting fondant edge that it is a smooth cut.

~Kim
post #6 of 6
An easy way to get that kind of edge is to use scrapbook cutters (that have never been used for anything but food). They come in a variety of different edges.
Rusti
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Rusti
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