I have made a quick tutorial, on how you can cover a cake board with rolled fondant and finish it with a satin ribbon. If you like, you can dress up your cake board by using embossing tools on the fondant. This is a sweet idea to use, if you are making a cake stand with rolled fondant covered cake boards.
Tip! You can save rolled fondant left overs (clean and without any crumbs and buttercream of course) when you have covered a cake and use them instead of using new fresh rolled fondant for the cake boards.
This is what I have used:
Cake board
Rolled fondant
Piping gel
Flat pastry brush
Rolling pin
Cornstarch (for dusting)
Metal pin (for popping air bubbles)
Fondant cake smoother
Small sharp knife (not showing on the photo)
Double sided tape
Satin ribbon (12mm)
Scissors
Optional:
Embossing tools
Step 1:
Brush the cake board with piping gel and roll out the fondant to a 3-4mm thickness. You should roll out the fondant so that its about 1/2″ wider than the cake boards size.
Step 2:
Place the fondant over the cake board, Use the fondant cake smoother to get it nice and smooth. If there are small air bubbles use the metal pin to “pop” them.
Step 3:
Hold the cake board in one hand and cut off any excess fondant. Just follow the edge of the cake board while you cut. Gently smooth the rough edge with your fingers. Use embossing tools now before the fondant dry. Set aside the cake board and let the fondant dry for a couple of days.
Step 4:
Attach the double sided tape around the edge of the cake board. Then the ribbon.
This is how it looks when you use embossing tools on the cake board.
Happy Caking!
Louise
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52 comments
Deb says:
Oct 12, 2012
I’ve always wondered: How do you move a decorated cake to the cake board?
I’d love to use boards like this, but still haven’t figured how to moved a heavy, fondant covered cake, without breaking it.
Could you help with a few tips and tricks, pls?
@Eimear: I use several layers of cling film and then roll it tightly in a plastic bag – then it all goes to the fridge and is ready for use again whenever you need it.
I’ve experienced, though, that the quality of ‘left over fondant’ depends very much on the original quality. Home made fondant is (to me at least) nearly impossible to store in the fridge for later use. Have had very good results with Wilton’s though.
Louise says:
Oct 17, 2012
Some place the cake on the board (not covered with fondant) cover the cake with fondant and then they cut a long strip of fondant and roll this around so that it is only the outerside of the board that is covered with fondant. I prepare my board with fondant like in the tutorial. Before transfering the cake I use the cake pan and mark out with a pin where the cake is to be placed on the board. I lift the fondant covered cake with a large wide spatular an use the pin marks to place the cake on the board. I have added a bit of buttercream on the board to fix the cake in place.
If you look on youtube you can find vidoes on different ways to do this.