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/

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

Thanks Mandyjb74. I will try it out this weekend

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.

Poured liquid fondant.

Look at it here. She went lower on her level.

http://www.flickr.com/photos/jens_cakery/3407409738/in/set-72157622810888141

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

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

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)

Thanks for the response guys. Will be trying it out this weekend

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

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....

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.

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...

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

or maybe it is soft regular fondant that goes over the edges them glently pushed down in line with the edges and just falls right into place..

What you need to do when it's rolled fondant is cut a circle of fondant slightly bigger than the top of you wrapper then when it's on the cake turn the cake upside down so it sits on the fondant and use the circle cutter over the cake to trim fondant when you turn it right side up use a cake smoother and rub quite hard to push fondant down when you finish the pleats if the wrapper would have cutter the little bits if fondant between the pleats then you tap of use paint brush to get rid of ant waste fondant from the pleats
Again hope thus make sense it's early here lol

Just a quick note - its a common misconception that royal icing on cakes is hard and brittle. Its not. It actually stays marshmallowy under the crust when added in enough layers, as these sorts of cakes were typically done for weddings and special occasions in the UK and Australia before fondant became commonly used.

I imagine you would get a similar effect if you use a thicker layer of royal icing on a cupcake, as shown.

I think I have come to the conclusion that it's poured fondant. I saw this online the other day and it leads me to believe that the picture in my initial post used poured fondant.

http://www.cakejournal.com/cake-gallery/cupcakes-mini-cakes/nggallery/image/cupcakes-decorated-with-poured-fondant-icing

i am from the uk and use royal icing on my cupcakes we add glycerine to ri and it stays soft, it only goes hard if no glycerine is added as for runouts etc hope that helps

Hi all - sorry for the late reply but I've only just found this thread. THe tops of those cupcakes ARE covered with sugarpaste - not poured fondant or royal icing. I put it on a layer of buttercream and smooth it down with my smoother. It then 'fills' the cases to the edges. Hope this clears things up.

PS in response to this comment:

THOSE ones were royal icing. in general I use sugarpaste these days though.