How Do I Get Perfect Vertical Stripes? (Picture Supplied - Need Someone To Tell Me How It's Been Done!)
Decorating By Micakela Updated 1 Nov 2013 , 2:24am by crnewbold
Hi! I have a cake to make for next week and I am planning to cover the edges in sharp vertical stripes and leave the top(s) plain white.
To achieve the look of the photos below, should I cover the entire cake with fondant and THEN attach the stripes over the top, or should i cover the top with a cut-out piece of fondant in the right size and then attach the strips directly to the ganached sides?
Also, any tips for getting the strips perfectly straight and even? I have a wilton ribbon cutter which I think I will use. THANKS!!!
You could try rolling your fondant out on powdered-sugar-dusted acetate, use your ribbon cutter and peel off every 2nd stripe and replace it with your second colour. Trim the hight to match your cake then lift the acetate and transfer your pattern.
Hmmmmm...... thinking about it you might want to use a little shorting instead of sugar so it doesnt all slip off when you lift the acetate........ and it would be easier to apply your stripes if you started your stripes from one edge of the acetate that way when you lift and try to apply there's no empty acetate in your way!
Thats how I'd try it anyway lol
Definately cover your whole cake with fondant first- Hope you have luck with the Wilton cutter - myself I would prefer using a pizza wheel cutter ( gives a nice sharp clean cut with no dragging)
Pop into an art supply shop or even Office works - grab a few sheets of Frisket - it is like really low tack clear 'acetate' looking sheets. Measure your cake and calculate the strips (width, height, number required and colour placement) Make sure you do white strips too - don't just pop on the blue strips and leave the base fondant for the white parts.
Lay your cut fondant strips on to the Frisket, using a metal straight edge to keep them straight - you'll have to cover the strips with gladwrap so that the don't dry out whilst you are working - try and work as quickly as you can. Give the surface of your cake a brush with water - wipe off any excess with a paper towel.
Pick up the whole sheet of the Frisket Sheet and wrap around the moistened cake - fondant strips to the inside - Frisket sheet on the outside. give a quick rub over to ensure strips are secured to the cake.
Carefully peel off the Frisket sheet....... you now have perfectly straight, aligned stripes - no stretching - no distorting and NO crooked strips :)
You should check out this tutorial - http://jessicakesblog.blogspot.com/2011/07/maddies-fashion-birthday-cake.html. Her website is extremely helpful and her cakes are flawless! Good luck!
I would do a circle of fondant on the top then make a band of stripes for the outside and attach that. I don't think you'll get the exact same look by only attaching white stripes to a cake completely covered in blue (or vice versa).
In this short tutorial Colette Peters shows how to do the stripes evenly, although hers is painted after making the markings.
Frisket sheets leave no residue at all - its much the same as Jessica's Blog post above - except instead of using acetate with crisco - you are using an extremely low tack acetate. I am not going to get into the whole ...'is it food safe' issue - I will leave that up to each individual to make their own call - I use it because I don't think it poses ANY risk at all - and I am using the most precious things I possess as guinea pigs.... my own family!! I also think there are LOADS more things that are not only deemed food safe but also even manufactured FOODS that I feel pose a far greater health risk than this!
Crisco....... SPAM...... Commercial Cake mixes with 37 different additives.... etc etc etc
Frisket sheets leave no residue at all - its much the same as Jessica's Blog post above - except instead of using acetate with crisco - you are using an extremely low tack acetate. I am not going to get into the whole ...'is it food safe' issue - I will leave that up to each individual to make their own call - I use it because I don't think it poses ANY risk at all - and I am using the most precious things I possess as guinea pigs.... my own family!! I also think there are LOADS more things that are not only deemed food safe but also even manufactured FOODS that I feel pose a far greater health risk than this!
Crisco....... SPAM...... Commercial Cake mixes with 37 different additives.... etc etc etc
I agree with you Applegum, there are so many foods out there so chock full of chemicals that are more dangerous. I just wanted to check before I tried the product. Thanks!
Where did you find 6 inch wide rolls? All I've found is 10 an 12 inch width rolls.
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