Welcome to the Cake Decorators Q&A

I’d appreciate guidance on what fondant to use for covering this.
I had intended to buy Renshaw’s latest product – covering paste which is somewhat cheaper and as nothing is going to be eaten the taste does not matter. However my concern is getting it thin enough to wrap around the corners successfully without pleating at the bottom. Has anyone used this?

Hi AnnieLaurie

For dummy cakes I use the cheapest sugarpaste I can get. Knead some tylose powder or gum tragacanth through it to firm it up so it holds better and doesn’t break or tear around the corners. Roll it out the same thickness as you would for real cake or slightly thicker. Is it for a real wedding or just for a display? If it is for a real wedding I would suggest rolling the paste out slightly thicker to conceal some of the imperfections in the styrofoam which may show through if you roll the paste out too thin. I usually buy cheap marzipan and line the dummy first, that’s just a personal choice.
As you’ve said, the taste doesn’t matter since it’s not going to be eaten. Try supermarket brands if they are are cheaper than the Renshaws. I’ve used Asda’s own brand which costs £2.15 a kilo . I do believe it is made by Renshaws. Other members have recommended Tesco’s own brand. Or you could make your own.
Some additional information on dummys here:

Cake Dummies – by madeitwithlove

and for making your own sugarpaste here:

How to make Sugarpaste from scratch?

Paul also has a tutorial on how to best cover dummy cakes here:

Carousel Cake

If you wanted you could also use the panelling method to ice square cakes. To see an example of how to ice with panels take a peek at the Jimmy Choo shoe box cake or any of the handbag cakes where Paul panels.
Hope some of this helps.