How do I cover a square fruit cake with sugarpaste?

Question

I want to cover a square cake with one piece of sugarpaste. Do I start at the bottom of one edge, lift up the paste and smooth over, or should I lay the paste on the top of the cake then smooth over each corner in turn. It is a wedding cake, so I don't want any split corners or joins showing. Thanks

Answer 1

Roll your paste out and then roll it onto your rolling pin.

Start from one side of your cake, and roll it over your cake.

Once the paste is on the cake gently use the rolling pin to roll over the top.

Gently cup the corners moulding the sugar paste to the corners of your cake.

Hopefully you have a smoothing tool - use smooth all of the cake including the corners.

I hate doing the corners as well - what I tend to do is pipe a bell shape around the corners. Then using a very fine nozzle just make lots of squiggles - very effective and it hides and errors.

It is difficult explaing how to in a question.

But f you go to your local icing centre they will be more than happy to offer advice.

Answer 2

Roll it out to a square the size of the top plus twice the depth. Then cut out four squares from the corners, lay over the (previously jammed - using something like Apricot jam) cake and let the sides droop down. Smooth it all nicely, and when the top is to your satisfaction, smooth down the four corners using the palm of your hand dusted generously with icing sugar. That way you can make the corners "disappear" completely.

Answer 3

Square cake is a little more difficult to ice than a round cake.
It would depend on your design. Should you want a drape at each corner like you would on a bed, then you should lay your paste in one whole swift and arrange the corners like you would do at the bottom of the bed.
Should you want it to be fully square with sharp edges or soften with floral squiggles, you would cover the sides first.
Then you would cover the top of the cake smoothing/sealing it along the edges.

Answer 4

I'm assuming you are talking about fondant. Roll the fondant into circle or square a few inches wider than the cake. Carefully lift the fondant and put over the cake then flatten with your hands. trim edges and decorate.

Answer 5

Can't help you with the icing but before you start gently heat some apricot jam and brush the cake with it otherwise the icing will turn yellow .

Answer 6

you may do it, yet while the fruit is moist in any respect or if the juices will run in any respect, your fondant gets very very sticky (and it may drip down the realm considering the fact that fondant is so delicate) could you positioned a layer of buttercream between the fruit and the fondant? that would shield the fondant and help the fruit stick.

Answer 7

Spread some apricot jam on first thinly it helps the paste to stick.Roll paste bigger than required drop it on the middle and spread it out.

Answer 8

you start on the top.and work your way down,smoothing down the sides,or cover the top then do the sides.what ever you feel comfortable with,