CakesDecor

isugarcoatit's Favorites

View Justbakedcakes's profile

Billowing Tutorial

459 days ago by Justbakedcakes | 23 comments »

1) What you will need.Fondant, a ruler, exacto knife, rolling pin, water and a brush2) Roll fondant out about 1/8-1/16’ thick then trim down to 4×43) Then divide into 4 sections of 2×2. I only cut 4 squares at a time. Too many more and they will start to dry out before you can get to them4) Gather one end like you would if you were making a bow.5)Then the other side.6) Now this is the “Billow” I smash the ends flat.7) Slightly fold the edges in t...

Read this entry »

View tortacouture's profile

Sharp Edges on Fondant Cakes

457 days ago by tortacouture | 45 comments »

OK, so I posted some time back in one of the forum posts about how I achieve sharp edges on fondant, and while for the most part my technique is much the same, I am always learning how to do things better and I’ve changed some things. Here are some examples of cakes I’ve done using this method: So anyway, this is how I go about getting sharp edges. Basically my secret weapon as far as this technique goes is most definitely chocolate ganache – whether it be milk chocol...

Read this entry »

DISCLAIMER: Any posts on CD are posted by individuals acting in their own right and do not necessarily reflect the views of CD. CD will not be held liable for the actions of any user.