I'm making a cake this weekend that will incorporate sort of a checkboard pattern. The cake will be 9" square and I plan to cover it, entirely, with 1/2" fondant squares (probably 7-8 different colors).
I've never done anything quite like this before, so I thought I'd ask for tips in advance. If you have general advice, it would be very welcome. Alternatively, some specific questions that occurred to me:
1) Do I need to cut and apply the squares in small batches, to prevent drying out?
2) Or, should I cut all the squares and let them dry, anyway, to prevent stretching when I pick them up and place them?
3) Is there a surefire method to prevent stretching?
4) I plan to apply directly to chocolate ganache that I have hardened in the refrigerator. Should I let the cake come to room temp first? Should I not refrigerate in the first place? Do I need to apply anything to get the squares to stick to the hardened ganache?
5) Anyone happen to have a conversion for the fondant--i.e., 2lbs of fondant = X # of 1/2-inch squares.
Thanks for any help!
I've never done anything quite like this before, so I thought I'd ask for tips in advance. If you have general advice, it would be very welcome. Alternatively, some specific questions that occurred to me:
1) Do I need to cut and apply the squares in small batches, to prevent drying out?
2) Or, should I cut all the squares and let them dry, anyway, to prevent stretching when I pick them up and place them?
3) Is there a surefire method to prevent stretching?
4) I plan to apply directly to chocolate ganache that I have hardened in the refrigerator. Should I let the cake come to room temp first? Should I not refrigerate in the first place? Do I need to apply anything to get the squares to stick to the hardened ganache?
5) Anyone happen to have a conversion for the fondant--i.e., 2lbs of fondant = X # of 1/2-inch squares.
Thanks for any help!
