Admin’s Helpful Tutorial Series …..Draping Fondant On Buttercream

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Texture and height lend a drama that is difficult to achieve with standard buttercream. Fondant has the ideal consistency and flexibility for fashioning into sweeping drapes, tumbling ribbons or smooth shapely arches

Let’s follow these steps bellow

 Align three wooden dowel rods spacing ¾” apart. Cut a strip of fondant 3 ½” wide x 14” long, narrowing at both ends

 

 Working quickly lay fondant evenly over dowels

 

 Press fondant between dowels to form ribs

 

 Carefully remove dowels

 

 Pinch ends together to form pleats. Carefully turn to backside

 

 

 Pipe icing along edges and backside of ribs

 

 Holding pinched ends, turn to right side and drape diagonally across bottom cake layer

 

 Carefully press fondant to cake taking care not to crush the pleats

 

 Seal ends. Repeat step, shortening drapes for subsequent cake layers

 

……………….We sincerely hope this helps someone

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