covering dummies
Does anyone have any suggestions on how to get a flawless looking cake model covered in fondant? No matter what I do I keep getting air bubbles that seem to creep up later. Is it the type of styrofoam or fondant? Also how do I minimize the cracking around the rim or edge of the cake?
Replies to This Discussion
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Permalink Reply by Karen Marie on
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Vanessa are you covering your dummies with anything that will make the fondant stick like clear piping gel or a thin layer of royal icing or buttercream?
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Permalink Reply by Vanessa Araiza on
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Yes at my work we use shortening.
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When you place the rolled out fondant on the dummy snooth from the top and lift the sides as you smooth them down and if yu see a bubble the prick it with a pin to get the air out then smooth it with a fondant smoother. You might also trim the sharp edges on top to make them a bit more round with a serrated knife then sand them smooth. Also dont roll out any thinner than 3/8 of an inch thick. And knead in a little shortening into the fondant before you roll it out to keep it from drying out too fast. Hope that helps.
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Thanks!
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