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Re: fondant swags

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Posted by anna n on May 05, 2008 at 08:34:06:

In Reply to: Re: fondant swags posted by Natalie on May 04, 2008 at 20:34:38:

The cake will be the first weekend in June, which may or may not be warm weather here. It will be inside, though, in an air-conditioned building. I will have to drive about 5 miles to deliver it and will have the car very cold inside. I've done vertical fondant stripes on a buttercream iced cake and also fondant shapes on the sides of one and didn't have any problems with them falling, so I'm hoping my luck will hold for this cake.

: 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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: The cake will be the first weekend in June, which may or may not be warm weather here.  It will be inside, though, in an air-conditioned building.  I will have to drive about 5 miles to deliver it and will have the car very cold inside.  I've done vertical fondant stripes on a buttercream iced cake and also fondant shapes on the sides of one and didn't have any problems with them falling, so I'm hoping my luck will hold for this cake.

: 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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