Putting Textured Fondant on a Cake - Best Method?

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Permalink Reply by Janet M. Hall on June 20, 2011 at 12:51am

If the texture is going to be applied to the whole surface, the best way is to texture it first.  Just make sure to have the texture distinct enough so that in smoothing it the results are not lost.  I know that if you want to apply texture to fondant on a cake you need to do it very soon after the fondant is applied before it has time to begin hardening. HTH

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Permalink Reply by Les Brown on June 21, 2011 at 2:31am

Hi Bunny i always texture my cakes after i put it on the cake as personally i've found that by the time i've got the fondant really smooth you can't see the texture, but you have to do it before the fondant has a chance to dry out.

hope that helps

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Permalink Reply by Sharon W. on June 24, 2011 at 10:48am

Texture first, then FREEZE for about 5 minutes.  Fondant will be pliable enough to bend, but firm enough to not mar the surface of the texture and most importantly, will not stretch.  Make sure you wet the surface you will be applying to, and its really best when you make panels. 

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Permalink Reply by Jenifer T on June 24, 2011 at 6:38pm

WOW, 3 different answers lol...I was actually wondering the same thing I'm glad you asked the question.

 

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Permalink Reply by Bunny Flowers on June 25, 2011 at 3:59pm

Great answers, thanks! I wouldn't have thought about freezing.

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Permalink Reply by Bunny Flowers on July 6, 2011 at 9:23pm

Re Sharon's reply on the 24th - Sharon, do you or anyone else know if it's also possible to drape the fondant, or would that just make it impossible? Like for example on a round cake where you want the transition from tops of tiers to sides of tiers to be gently rounded?

I can certainly see the panels being advantageous when the sharper edges are part of the design, whether that's on a squared or a cylindrical cake. Is there a way to "seam" those sharp edges and keep the pattern impressed, or is it just best to design with the idea that you're going to cover the seams with some kind of other design feature (a line of round balls or something like that)?

Probably it'd help if I find some pictures to illustrate what I mean.

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Permalink Reply by Sharon W. on July 19, 2011 at 10:29am

Sorry!  I didn't see this...

 

Yes, you can still bend the fondant once its cold.  Just move slowly and gently, and it won't break.

 

Seam by royal icing in the same color, or add a fondant/water mixture to create what I call spackle.  It will dry to not look so obvious. 

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Permalink Reply by Hope Brady on July 23, 2011 at 10:47pm

Textured fondant is a little tricky, I always roll it out on the fondant and then transfer it to the cake. Yes you will loose a little bit of the texture when you smooth it out, so don't push to hard and try not to go over the same spot to many times, good luck

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