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Extra deep square dummies
I need to cover a 6″ and 4″ extra deep dummy with fondant. I always struggle to fan out the fondant smoothly and land up with several attempts . Any advice on achieving a completely pleat free finish would be much appreciated. Is it better for instance to have the fondant really thin? On such a deep dummy (5″) is it better to cut into the corners and then smooth over?
I need to cover a 6″ and 4″ extra deep dummy with fondant. I always struggle to fan out the fondant smoothly and land up with several attempts . Any advice on achieving a completely pleat free finish would be much appreciated. Is it better for instance to have the fondant really thin? On such a deep dummy (5″) is it better to cut into the corners and then smooth over?
Hello AnnieLaurie
In my experience it is much easier and far less stressful to panel square cakes and dummies.
Square dummies, even the chamfered edged ones can cause problems with tearing at the corners.
Take a peek at the following tutorials to see how to panel:
With panelling it doesn’t matter how deep the cake or dummy is. The results will be perfect every time. All the joins can be very easily blended and sharpened together with fondant smoothers. Any gaps can be filled in with a thin line of royal icing washed away with a damp brush.
If your sugarpaste is too soft you can add a teaspoon of tylose/ CMC powder or gum tragacanth to 500g of paste to help firm it up. For best results allow the paste to firm up overnight before using. The panels will be keep their shape better when lifted up to the side of the dummy/cake.
If you are uncertain about anything else just post again.
ThankQ! and I will review the tutorials. However, I was thinking as the edges are chamfered and therefore not a sharp edge around the top that I would be placing the fondant in one piece over and then cutting away the excess in each corner? Am I right or are you suggesting a seam around the top also. If so, at the top of the chamfer or the bottom? I just can’t see a seam around the top of a chamfered edge working. Mind you I haven’t watched the tutorials you recommend yet.
If you’d like to do a complete cover, I would recommend covering the dummy with a thin layer of marzipan first. This will cover all imperfections in the dummy and also prevent the corners being vulnerable to tearing. If you firm the sugarpaste up as described above that too will help with a smoother cover. I panel, so the idea of cutting off excess at the corners is odd to me. I know other people do, do it and then carefully blend the sharp cuts with two smoothers.
The seam on the chamfered edge (top) can be blended in just in the same way with two smoothers or with the type used by Raewyn Read in her dragonfly tutorial. It does need a little practice which I haven’t found to be problematic. Have a look at the tutorials first, see what you think.
I also meant to link you to the following:
This one to help you with how to open up the corners and bring in the paste without pleating. It’s absolutely necessary to adhere the edges to prevent the weight of the paste pulling down.
The technique of protecting the corners and edge is the same whether it is a tall cake or normal height.
Hi MIWL
Have now viewed videos. Really helpful and have given me renewed confidence.
ThankQ.
Glad you found the videos helpful. It really is just a case of practicing. x
