Cake and Cake Board covered with Fondant

Replies to This Discussion

Permalink Reply by Rach on February 12, 2010 at 3:50pm

I tend to do it all at the same time which i find works for me. I think it's just a preference thing... I am also new to this so I could be wrong about that?!?!... sorry, not much help really have you got time to practice both ways and see what you think?

hopefully someone with a lot more experience can get you a better answer!! - good luck

• ▶ Reply

Permalink Reply by melissa pappalardo on February 13, 2010 at 12:38am

I did it all at once as well. It was just easier for me to do it all in one try. It's just my opinion, and I hope whatever you do works out. Good Luck!!!!!!

• ▶ Reply

Permalink Reply by Teneisha Williams on February 13, 2010 at 8:44am

Thanks Rach...thinking of goin with covering both in one go.

Rach said:

I tend to do it all at the same time which i find works for me. I think it's just a preference thing... I am also new to this so I could be wrong about that?!?!... sorry, not much help really have you got time to practice both ways and see what you think?

hopefully someone with a lot more experience can get you a better answer!! - good luck

• ▶ Reply

Permalink Reply by Teneisha Williams on February 13, 2010 at 8:44am

Thanks Melissa....will let u know how it goes.

melissa pappalardo said:

I did it all at once as well. It was just easier for me to do it all in one try. It's just my opinion, and I hope whatever you do works out. Good Luck!!!!!!

• ▶ Reply

Permalink Reply by jeri c on February 14, 2010 at 1:53am

I have done this several times and if you do cover both at once it is easier to cover a round board but score the fondnt where the cake meets the board. As for a square cake... it is easier to put the strips on the board and miter the corners then rub with a fondant smoother and work out the seam. if you over lap the 2 pieces at the corner then run a sharp knife from the corner of the cake to the corner of the board then remove the excess you will have a perfect mitered corner.

• ▶ Reply

Permalink Reply by Lorraine Hand on February 14, 2010 at 9:06am

I always cover the board separately from the cake; I think it gives a crisper finish. This method also allows you to choose different colours for the board. I like to cover the boards the day before I need them so that the fondant has hardened so it makes it easier to work with it. I often use the cheapest fondant I can find for this (my local Bulk Barn) no one is going to eat it. Do not forget to stick the fondant to the board using buttercream.

• ▶ Reply

Permalink Reply by Teneisha Williams on February 14, 2010 at 9:44pm

Thanks for the tips Jeri...

jeri c said:

I have done this several times and if you do cover both at once it is easier to cover a round board but score the fondnt where the cake meets the board. As for a square cake... it is easier to put the strips on the board and miter the corners then rub with a fondant smoother and work out the seam. if you over lap the 2 pieces at the corner then run a sharp knife from the corner of the cake to the corner of the board then remove the excess you will have a perfect mitered corner.

• ▶ Reply

Permalink Reply by Teneisha Williams on February 14, 2010 at 9:45pm

Good tips regarding diffrenet colours Lorraine...I'm taking notes...thanks

Lorraine Hand said:

I always cover the board separately from the cake; I think it gives a crisper finish. This method also allows you to choose different colours for the board. I like to cover the boards the day before I need them so that the fondant has hardened so it makes it easier to work with it. I often use the cheapest fondant I can find for this (my local Bulk Barn) no one is going to eat it. Do not forget to stick the fondant to the board using buttercream.

• ▶ Reply

Permalink Reply by Justbeck101 on February 15, 2010 at 12:37am

I think it depends on what the design is. Sometimes I cover it before I place the cake on it. I do this early enough that it has time to dry. If it is a round cake I will just cover the whole board then cut the center out in the size of the cake. The other way I like to cover seperatly is by using my ribbon cutter to cut one long strip and then place it around the cake on the board. It is neat to hear of the different ways people do this.

• ▶ Reply

Permalink Reply by Mas Atika Jaffar on February 15, 2010 at 10:47am

To cover the board and the cake in one go, u need to roll a bigger size of fondant. There were few times that I got the fondant torn in the process . For me, it would we safer to cover the cake and the board (after the cake) saperately. Pipe some royal icing to cover the cut between the cake and the board. Good luck.

• ▶ Reply

Permalink Reply by ann pallett on February 18, 2010 at 10:57am

I think there's a split decission on this. I always cover the cake then ice the board,
I do think it's all according what paste you are using to cover your cake.
I use a very unforgiving paste, but gives a clean look.
What paste do you use?

• ▶ Reply

Permalink Reply by Teneisha Williams on February 18, 2010 at 11:01am

Will be using fondant.

ann pallett said:

I think there's a split decission on this. I always cover the cake then ice the board,
I do think it's all according what paste you are using to cover your cake.
I use a very unforgiving paste, but gives a clean look.
What paste do you use?

• ▶ Reply

▶ Reply to Discussion

• ‹ Previous
• 1
• 2
• Next ›
• Page