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Icing tall cakes!

post #1 of 3
Thread Starter 
Morning, afternoon or evening.

Last weeks cake was an R2D2 cake. I made the cake so it stood about half a metre high (50cm) but the biggest problem i found was because i just iced the sides with the wrapping method the fondant start to slip and sink and started 'bagging' at the bottom.

My first question is, how do i stop this from happening? And secondly simply, what is the best way to ice a tall cake?

Kind regards
Gemma x

If a thread like this already exists please point me in the right direction as i couldnt find it x
post #2 of 3

Hi Gemma

 

If I had a tall cake to cover I would always try to do it in sections rather than one large piece. Also I don't know if you are putting sugarpaste (fondant) straight onto butter cream. I always put a layer of marzipan onto my cakes before the final covering. I stick the sugapaste to ti with clear alcohol brushed on. I am quite frugal with the alcohol so the sugarpaste stick wiithout slipping.

 

I cannot think of another way other than in sections but with something like R2D2 this might work quite well.

 

Good luck!

Amanda

Visit my blog, Crumbtales or have a look at my gallery of amazing cakes at amandamacleod

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Visit my blog, Crumbtales or have a look at my gallery of amazing cakes at amandamacleod

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post #3 of 3
Thread Starter 
He was iced front first and then back second as his legs hid the joins either side of the cake. I didn't marzipan before icing so just crusted buttercream. Wouldn't you encounter the same problem with the marzipan?
I have a feeling because i just iced fondant on the sides there was no support for the icing at the top of the cake, so maybe over lapping it a bit? But i have seen cakes decorated successfully the way i did it. Just don't know how lol.
Thank you for taking the time to reply though xx
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