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
i just loved this article… so simple and yet so elegant..thankyou so much
Hi,
Love the emboss effect, I have not thought of this before. When I’m moving a decorated cake to a board it’s just a case of being very careful. Obviously with a tiered cake you place the bottom tier on first then assemble the cake once it’s on the board and tidy up small marks you may have made from moving the cake. It’s worth checking out http://www.bakingit.com too, I use this all the time now, it has a variety of calculators on the site which work out all the hard parts of making cakes for you.
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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.
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.
thank u soo much!!!
Great instructions! Love the embossing, it really makes it special. (The colour is lovely too).
I would like more icing recipes. I need a buttercream that is no fail wonderful for icing a cake. Also your fondant recipe i would appreciate it.
These are the kind that I use. You can also get them from here: https://www.cakesuppliesdepot.com/ROUND_c_292.html
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Thanks for building this blog. They are just gorgeous!
Where do you get the cake board. Is is easy to find?
I buy bulk from the UK. I have seen more and more US cake decorating shops stocking the thick cake boards. Try http://www.globalsugarart.com Don’t know if you are in the US?
Love this, so usefull !!
Hi Louise, your cake board is just lovely!
I have one quick question though… do you have any tips on how to keep fondant soft between uses? I’ve tried cling film but haven’t had any luck. What do you use?
Thanks!
Eimear
Hi Louise, your cake board is just lovely!
I have one quick question though… do you have any tips on how to keep fondant soft between uses? I’ve tried cling film but haven’t had any luck. What do you use?
Thanks!
Eimear
Tightly wrapping in a cling wrap and then putting it in a ziplock with the air all out works for me.
I do the same and then I place the bag in a air tight container.
Cling film, then a zipper bag, then a airtight bucket.
I woke up this morning thinking I needed to do this to my next cake and there was the tutorial in my inbox! What a lucky girl I am today. My cake boards are foamcore that I cover with freezer paper. Do you think I can cover my foamcore board just the same or do I need to cover it with the freezer paper first?
I woke up this morning thinking I needed to do this to my next cake and there was the tutorial in my inbox! What a lucky girl I am today. My cake boards are foamcore that I cover with freezer paper. Do you think I can cover my foamcore board just the same or do I need to cover it with the freezer paper first?
I have never worked with foamcore but the freezer paper sounds like a good idea.
Thanks, very good tutorial, I like it very much!
Thanks, very good tutorial, I like it very much!
Thanks for all your great tips… you are very generous.
Thanks for all your great tips… you are very generous.
I love the idea. Thanks for sharing.
I love the idea. Thanks for sharing.
Thanks Lousie.
Quick question, piping gel can be replaced with other product?
Thanks Lousie.
Quick question, piping gel can be replaced with other product?
I just use water x
Water or Tylo glue is also good.
Tylo glue or egg white
your tutorials are always great!!!!
your tutorials are always great!!!!
your tutorials are always great!!!!
I was doing something similar but thanks for the gel piping tip. I am sure the result will be better!
I was doing something similar but thanks for the gel piping tip. I am sure the result will be better!
Hermoso y delicado. muchas gracias.
Hermoso y delicado. muchas gracias.
Wonderful!! Thanks!
Wonderful!! Thanks!
Awesome
Awesome
Thank you for the lovely tutorial, love your articles…
You are fantastic, just i will a birthday event in a few days and i need it so mush this tutorial!
Thanks!!!!!!
It looks wonderful! I have never tried it with texture, I liked the butterflies detail.
Louise, thank you for this great tut! I especially love the photographs. They really help!!! Also, I want to tell you that I really enjoy your newsletter and I look forward to getting it!
Thanks, great tutorial.
It looks very pretty but I would be too worried about wasting fondant ;-)!
You wouldn’t waste it if you saved the leftovers from the cake covering and used it for the boards….:-)
Awesome!
Thank you, your posts are always so useful!!
That is such a wonderful way to cover the cake board! And so pretty!!
I love this! So pretty, thank you!