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Cakes covered with strips of fondant

post #1 of 7
8/7/12 at 1:24am
Thread Starter 
I have been asked to make a wedding cake for my step-sister using a technique I have only seen in pictures. It appears you use vertical overlapping strips of fondant to cover the cake, Does anyone know any good techniques, tips or tutorials for this method. I am attaching a picture. I appreciate any help or advice.
LL
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post #2 of 7
8/7/12 at 4:30am
That cake isn't fondant covered.
It's listed on flickr at http://www.flickr.com/photos/7518775@N04/2757021844/

Description says: Pleated white and dark chocolate modeling paste with chocolate modeling paste roses. www.bakingarts.net
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post #3 of 7
8/7/12 at 7:05am
It looks like the colour in this one is part of each section rather than applied afterwards, but I think I've seen the effect you mean - the fondant base is plain but there are lines of coloured fondant all over it?
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post #4 of 7
8/7/12 at 7:18am
Thread Starter 
Here is another picture. Maybe this helps. This one looks more pleated. She wants it like the first one but fondant not modeling chocolate. Do you think it would work?
LL
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post #5 of 7
8/7/12 at 7:46am
If I were you I'd do a test run. The reason the bottom pic looks more pleated is because you fold the edge over to get that soft edge. My guess is if you didn't do the fold over and just cut panels it might work but two things to be careful with.
You need a very very clean edge if you just do panels. And fondant maybe softer so adding tylose might give it more stability. But it may dry out quicker than you want. It won't be shiny like that either...that's very much a chocolate thing. Have you worked with modeling choc before? Has she tried it? You and she both might like it better.

If it helps, here is a tutorial on the pleated look. You may be able to adapt it by using rectangles instead of triangle panels. http://www.keeponcaking.com/category/wedding-cakes/
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #6 of 7
8/7/12 at 8:44am
If you didn't want to use straight modeling chocolate you could use a 50/50 blend of modeling chocolate and fondant. To get the swirls of chocolate in there, roll out your base color to close to the thickness that you want. Then roll very thin "snakes" of your other color. Swirl the snakes around on the piece you have rolled out. Then finish rolling out. Your little snakes will get wider as you roll so be sure to make them quite thin. Then cut out your strips and put them on the cake.
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post #7 of 7
8/7/12 at 2:26pm
Thread Starter 
Thanks everyone for all the help and advise!
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