You can use fondant to decorate cakes in a variety of ways. You can use it to make roses, letters, shapes and swags. Making a swag is a simple technique that requires rolling out the fondant, cutting the desired length and shaping over chopsticks. After the fondant is shaped, cake decorators can simply pinch the ends and attach it to the cake with buttercream icing. Depending on the size of swag desired, the process can take up to 10 minutes.
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Things you need
- Icing sugar
- Rolling pin
- 3 or 4 chopsticks
- Buttercream icing
Knead the fondant to make it pliable. Add food colouring if desired and then knead until the fondant has totally absorbed the colour.
Ball the fondant and sprinkle with icing sugar on both sides to facilitate rolling.
Roll the fondant into a flat, thin sheet with the rolling pin. Be certain to roll on a flat surface.
Measure the desired length of each swag segment. Each swag segment will form an open "U" on the cake for the desired effect. Measure longer lengths for more open "U" shapes and shorter lengths for closed "U" shapes. Cut the fondant according to the measurement.
Lay the chopsticks parallel to each other with 1.8 cm (3/4 inch) spaces in between each. Use three or four chopsticks according to the desired number of ripples in the swag.
Lay a measured and cut length of fondant over the chopsticks. Shape the fondant over the chopsticks. The chopsticks will scrunch closer together as you do this.
Remove the chopsticks from beneath the fondant. Pinch the ends of the shaped fondant together. Turn the fondant over and dab lightly with buttercream icing. Apply the buttercream very thinly; otherwise, the fondant will fall from the cake. Attach the fondant swag to the cake for the desired effect.
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