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Re: fondant swags

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Posted by Natalie on May 04, 2008 at 20:34:38:

In Reply to: fondant swags posted by anna n on April 30, 2008 at 07:07:33:

Your fondant should be very thin and light otherwise it may be too heavy for the buttercream and fall. Is the cake going to be in warm weather? Inside with airconditioning? : I am to do a wedding cake with fondant draped in swags all around each tier (a scalloped swag look). My cake will be iced in crusting buttercream. My question is how to adhere the swags to the cake without them falling off or pulling off the buttercream in transit. I've never done one like this before. I assume I make each swag separately. I've bought a pasta machine to roll out the fondant for the swags. Any advice will be appreciated.

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Re: fondant swags - anna n 08:34:06 05/05/08 (0)

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Comments:
: Your fondant should be very thin and light otherwise it may be too heavy for the buttercream and fall.  Is the cake going to be in warm weather?  Inside with airconditioning?  : I am to do a wedding cake with fondant draped in swags all around each tier (a scalloped swag look).  My cake will be iced in crusting buttercream.  My question is how to adhere the swags to the cake without them falling off or pulling off the buttercream in transit.  I've never done one like this before.  I assume I make each swag separately.  I've bought a pasta machine to roll out the fondant for the swags. Any advice will be appreciated.  



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