Has anyone covered a number cake in fondant ?
I'm doing a number cake for a 2nd Birthday soon, and I've never done one.
How hard is it to cover ?
I'm doing a number cake for a 2nd Birthday soon, and I've never done one.
How hard is it to cover ?
Number cakes ?
Hi Andy. I've not yet even tried covering a round cake in fondant (too scared to try!), so can't offer you any personal advice, but have you tried YouTube for a tutorial/demo?
Hi Victoria
I must admit that I haven't
I like reading peoples' personal experiences of such things as opposed to watching a video sometimes.
I must admit that I haven't
I like reading peoples' personal experiences of such things as opposed to watching a video sometimes.
Not hard at all. Fondant is very malleable. Lay the fondant over the cake and it will start to drape over the cake by itself. Use your hands to ease the fondant into the inside corners first and just keep working around and over. Don't trim the excess too close, then use a smoother where you can (the inside curve at the top of a two will be the hardest bit, so you might have to improvise - a straight sided glass would work). Tidy the bottom edge.
Two things I would say is, make sure you knead the the fondant well and don't under-estimate how large you need to roll it out. Use two bits of kitchen string to measure top to bottom, including the height of the cake x 2, and side to side also including twice the height.
Two things I would say is, make sure you knead the the fondant well and don't under-estimate how large you need to roll it out. Use two bits of kitchen string to measure top to bottom, including the height of the cake x 2, and side to side also including twice the height.
Thank you, tess-g ! 
It's for a little boy. I'm going to cover it in a light blue fondant, with his name (Stanley) either along the main part of the 2 or on the bottom horizontal part.
I might have alternating Peppa Pig / Fireman Sam edible pictures along the side of the 2
It's for a little boy. I'm going to cover it in a light blue fondant, with his name (Stanley) either along the main part of the 2 or on the bottom horizontal part.
I might have alternating Peppa Pig / Fireman Sam edible pictures along the side of the 2
I did a 60 cake for my dad (20 years ago!) and i'm buggered if I can remember how the heck I iced it! If I recall correctly, I had more trouble with the sponge (the first one didn't rise so I had to call my sister to come round so we could do it again!).
I shall have a think and if any icing memories come back, I'll let you know.
I shall have a think and if any icing memories come back, I'll let you know.
Originally Posted by jojo01:
“I did a 60 cake for my dad (20 years ago!) and i'm buggered if I can remember how the heck I iced it! If I recall correctly, I had more trouble with the sponge (the first one didn't rise so I had to call my sister to come round so we could do it again!).
I shall have a think and if any icing memories come back, I'll let you know.”
“I did a 60 cake for my dad (20 years ago!) and i'm buggered if I can remember how the heck I iced it! If I recall correctly, I had more trouble with the sponge (the first one didn't rise so I had to call my sister to come round so we could do it again!).
I shall have a think and if any icing memories come back, I'll let you know.
”
Thanks jojo
Every bit of advice is great !
Don't put too much of a buttercream crumbcoat on it,scrape off any excess. If possible, refrigerate the cake for 30 mins to an hour before you put on your fondant. This should keep the cake firm enough to work on and will also help to keep the fondant from getting too warm and sticky. Use Icing sugar on your hands, but not too much; just enough to keep the icing from sticking to them. You probs know all that though as you've done quite a few cakes. *blush*
Originally Posted by Shuttermaze:
“Don't put too much of a buttercream crumbcoat on it,scrape off any excess. If possible, refrigerate the cake for 30 mins to an hour before you put on your fondant. This should keep the cake firm enough to work on and will also help to keep the fondant from getting too warm and sticky. Use Icing sugar on your hands, but not too much; just enough to keep the icing from sticking to them. You probs know all that though as you've done quite a few cakes. *blush*”
“Don't put too much of a buttercream crumbcoat on it,scrape off any excess. If possible, refrigerate the cake for 30 mins to an hour before you put on your fondant. This should keep the cake firm enough to work on and will also help to keep the fondant from getting too warm and sticky. Use Icing sugar on your hands, but not too much; just enough to keep the icing from sticking to them. You probs know all that though as you've done quite a few cakes. *blush*”
Yes I do, but thanks anyway
