Horizontal Pleating
Hey ladies....
I saw this wedding cake and was wondering how is the pleating done? It's such a beautiful cake...
Any thoughts? I couldn't find any discussions on pleating....is that what the technique is called? Pleating?
http://www.pinkcakebox.com/images/cake1240.jpg
Thanks!!
Replies to This Discussion
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Permalink Reply by jeri c on
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I did a vertical pleat this summer and am sure it would be close to the same method. I used my pasta roller to roll the fondant out in long strips then folded it and put it on. Would be much easier on this cake since the pleats are random sizes. The one I did had to be exactly the same size... not as easy. That cake is beautiful!!!
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Permalink Reply by Eileen S on
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Meera - it looks pretty simple - simply roll out your fondant, cut it into even strips using a pasta cutter or ribbon cutter (Wilton makes an inexpensive one), fold the fondant strips in half lengthwise so you get a rolled edge at the top and then wrapt it around the cake. It looks like they used really long strips of fondant - enough to go around the cakes several times without a seam. I don't know how much work space you have, but I know I wouldn't be able to make strips that long! LOL!
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Permalink Reply by Mizztry on
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Eileen...i see what you mean!!
Question...one would have to work fairy quickly with the fondant and folding the stripes right because it would start drying up? What if once on the cake where the folds are it starts cracking??
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I think if you use a fondant that has good elasticity to it, like Marshmallow fondant or a good quality gourmet fondant, it should be o.k.
Meera said:Eileen...i see what you mean!!
Question...one would have to work fairy quickly with the fondant and folding the stripes right because it would start drying up? What if once on the cake where the folds are it starts cracking??
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I have my kitchen aide pasta roller and am able to get fairly long strips at a time with it. You need to roll out your fondant into strips to begin with then feed it through twice... once on setting 4 or 5 and once on 1. This gets the fondant strips very even and I laid them out onto sheets of parchment. I used a quilting ruler to cut my strips but again, the ones I did were short and very straight strips. And yes... you have to roll them out and put them on quickly to keep the fondant from drying out and cracking. You would not need to use the quilting ruler to cut them because the cake shown is uneven strips anyway. The pasta roller rolls them about 4" thick so just folding them over would work. You would need to start toward the top of the cake wrapping the strips around and layer them from the top to the bottom. I love the cake you have shown... makes me want to try it. but will have to wait not doing any cakes for a few months till my knee heals. Let us know if you do this!!!
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one more thing... Pink Cake Box has a sheeter... so she is able to get the wider strips all done in one swoop. Oh to have a sheeter!!!!
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I know, right? Every time I watch a show where they are using a sheeter I think "Oh, that would be soooooo nice to have!!"
jeri c said:one more thing... Pink Cake Box has a sheeter... so she is able to get the wider strips all done in one swoop. Oh to have a sheeter!!!!
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Jeri thanks for the top to bottom tip!!
what is a SHEETER??? so lost omg :(
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Permalink Reply by Deah on
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Large commercial bakeries sometimes use sheeters for LARGE pieces of fondant. Replaces manually rolling the fondant. http://www.smrset.com/fondant-sheeters.shtml
Meera said:Jeri thanks for the top to bottom tip!!
what is a SHEETER??? so lost omg :(
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Oh nice i've seen this being used by Buddy on cake boss :) Now i know it's called a 'Sheeter'....
What a saviour in time!!!
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Permalink Reply by Maria Gemini on
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Hi everybody! What makes that cake so shiny? Is it only luster or pearl dust? I haven't done any cake with pleats. I really need a pasta roller, because I do everything manually when making fondant.
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