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How to make fondant sit flush on the edges of a cupcake

post #1 of 24
Thread Starter 
Hello all,
I was wondering if any one could help explain to me how to make my fondant sit flush on the edges of a cupcake case. I recently saw a picture( link below) on flickr and would like to try it on my next batch of decorated cupcakes.
Thanks in advance


http://www.flickr.com/photos/jens_cakery/4333866327/in/photostream/
http://www.flickr.com/photos/jens_cakery/4333866327/
post #2 of 24
These could either be poured liquid fondant or rolled fondant. For both you will need to make sure that the cupcake is below the wrapper top so fill them a little less. For poured fondant you have to be fast pour a spoonful on top and tap the cake against the counter till even. Rolled fondant I put a layer of buttercream cut a circle of fondant and then use a cake smoother
Hope this makes sense
post #3 of 24
Thread Starter 
Thanks Mandyjb74. I will try it out this weekend
post #4 of 24
Looks like poured fondant to me -- that's how you get it into the cupcake pleats.
For rolled fondant, I usually put it on top of the cupcakes when they're still quite warm from the oven; on domed cupcakes, this makes the fondant curve and adhere to the edges. I've never tried it, but it might also melt the fondant into the cupcake pleats if the cuppie is flat.
Let 'em eat cake. Lots and lots and lots of cake.
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Let 'em eat cake. Lots and lots and lots of cake.
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post #5 of 24
post #6 of 24
In the comment section she says it is sugar pastor over a layer of buttercream, although I'm not sure how to get the do smooth
post #7 of 24
Actually, she says this:

Thanks!! It's royal icing, made up slightly runny

(I guess that royal icing gets hard, though).

http://www.flickr.com/photos/jens_cakery/2840260668/in/set-72157622810888141

(bottom)
post #8 of 24
Thread Starter 
Thanks for the response guys. Will be trying it out this weekend
icon_biggrin.gif
post #9 of 24
I don't see where she says it's royal icing. I see this:

"they're just sugarpaste tops on a layer of buttercream!

Thanks everyone for lovely comments!"

But if it's sugar paste/fondant, she would have to press the thinly rolled fondant on the edge of the cupcake wrappers. I have not seen cupcake wrappers that would be stiff enough for that.

Sandy
Sandy
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Sandy
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post #10 of 24
gscout, i thought the same thing... but there was another post with a different cupcake with pink flowers where she explained it was runny royal icing.. i guess she made them using 2 different techniques. they came out beautiful. I would love to try this.. the royal icing way.. i'm not sure how she got the sugarpaste to work like that. unless she's referring to royal icing as sugar paste....
post #11 of 24
So, then the BC would keep the royal from setting completely? Royal dries hard.

While flipping channels one day I saw one of those stupid cooking shows where some woman was trying to tell some other woman who was supposed to be an "average" person how to make and ice cupcakes and the icing she made was royal icing.

She picked up her cupcakes one by one, held them upside down and swirled the top in the royal icing then put them down rightside up. When they went to take a bite of the cupcakes, the royal icing you could see them struggle to break thru, and the icing just broke into pieces and made a mess. It was just aweful.
Sandy
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Sandy
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post #12 of 24
I wonder how you could easily bite into a cupcake that has a layer of royal icing (even runny royal icing) on it? Wouldn't that still be quite hard and crunchy? I've never tried it - just wondering...
Mommy to Colette (b. Oct. 4, 2006) and to my four-legged "baby" Otto (b. July 7, 2004)
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Mommy to Colette (b. Oct. 4, 2006) and to my four-legged "baby" Otto (b. July 7, 2004)
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post #13 of 24
Quote:
Originally Posted by gscout73

I don't see where she says it's royal icing. I see this:

"they're just sugarpaste tops on a layer of buttercream!

Thanks everyone for lovely comments!"

But if it's sugar paste/fondant, she would have to press the thinly rolled fondant on the edge of the cupcake wrappers. I have not seen cupcake wrappers that would be stiff enough for that.

Sandy





On the link I posted. At the bottom. It makes sense. I have to tell my friend. We always assumed it was poured fondant. Royal icing would be better. Like on a cookie.
post #14 of 24
Quote:
Originally Posted by imagenthatnj

Quote:
Originally Posted by gscout73

I don't see where she says it's royal icing. I see this:

"they're just sugarpaste tops on a layer of buttercream!

Thanks everyone for lovely comments!"

But if it's sugar paste/fondant, she would have to press the thinly rolled fondant on the edge of the cupcake wrappers. I have not seen cupcake wrappers that would be stiff enough for that.

Sandy





On the link I posted. At the bottom. It makes sense. I have to tell my friend. We always assumed it was poured fondant. Royal icing would be better. Like on a cookie.



I now see that. But that does not look like the first 2 links. This you can see that it is poured. In the first, the edges look cut or torn in places, and looks like fondant. Very odd..... hmmmm. I would prefer poured fondant over royal icing....
Sandy
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post #15 of 24
I think the result is too clean to be poured fondant.. Royal icing that is not too stiff sounds more like it.. I like how they look. very nice
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