Hi,

I have to make this cake in a few weeks and I'm having difficulty with the pleating technique. Has anyone ever done something like this or do you have any pointers? I also find it difficult to get the "point" in the front of each tier...

I am soooooo hoping someone can help me through this!

MJ

I don't see the photo.

Do you have a picture of it? I've done one with pleating, a wedding dress cake, and tried a few different ways of doing it...I ended up doing it in a couple of pieces...
You can see it here....

Sorry, you can see it here - http://www.cakecentral.com/cake-photo_1741836.html

I would use long, narrow triangles and fold the edges under. Pleats don't have to be done in one piece, and triangles will help keep the fullness of the skirt from making the waist of the dress bulky.

great tip!!

That is a great idea. I've often wondered about the best way to do about doing pleating with fondant. Thanks for posting this question, and thanks for the responses!

For the photo you added, putting the pleats on in strips will work too...as long as the folded edge of one strip covers the edge of the strip next to it, it will look like it's all one piece. For that one you'd probably want to make a pattern so all the strips were the same size and be careful not to dangle them in the air while transferring them to the cake, so that you don't end up with some narrower than others.

If I am not mistaken, there was an article in the last Cake Central magazine on this technique - it may have been by Edna.

Lee15 - you are right - Edna did the tutorial in the CC magazine.

Beautiful cake. Let us know how it turns out. Good Luck!!!

To the OP - were you wanting to use fondant or buttercream? The tutorial in the mag is for buttercream.

Actually, I'm going to be using fondant. All suggestions most certainly welcome!

I agree that the picture shown looks like it used Edna's BC technique.

I'm no help, but that's absolutely beautiful. Best of luck to you on this project.

I've read somewhere on here before that you actually lay strings of fondant on the buttercream/crumb coat in the "pleated" pattern you want. Then, when you go to lay the fondant over the cake, you rub in around those strings under it creating that "pleated" effect...when it's actually not pleated at all...it's just "snakes" of fondant under the final fondant layer. The final fondant layer should be pretty thin, but thick enough to use a tool to really define the snakes/pleates. I hope that helps! That's how I would do it!!

Hello mj812,

How is your pleated cake turned out? I have the same order and wondering how to do it the right way. Thank you in advance for any advice!