Why cover your board? We eat with our eyes first
Cliche, I know and in the food world, you have probably heard this a thousand times. But, it’s true, right? If something looks appetizing, you’re far more likely to be interested in eating it than you are if it doesn’t. Logical AND true.
The photography aside, which one looks more finished, professional and complete?
I’m just going to come out and say it – it’s the one on the right. Covering your board with aluminum foil is just a big N.O. Don’t do it. Don’t think about it. The pink and black cake above is sitting on a board covered with decorative paper and surrounded by a ribbon – it’s no major thing to do, takes little time and you can really go to town with different ideas. Google is your friend and so is your local craft store. You can get wildly creative with this!
Well that was fascinating, so now what?
Ok, so I had to make a cake recently and I didn’t have enough of any one color fondant to cover the large board. What to do?
The solution is marbling and not covering everything. That’s right – you DO NOT HAVE TO COVER THE WHOLE BOARD! Ok – it would be so nice if the whole board stood on its own as a masterpiece, but who has the time or the money to do that? Most of your board is covered with cake, right? No need for fondant under where no one will ever see, until the whole board is covered in cake crumbs from them devouring your delicious cake. Cut expenses and corners where it makes sense and you won’t disrupt the visual beauty of your cake creations.
First – marbling
So, I didn’t have enough white fondant, and I didn’t have enough red, so I mixed a little of the red into a little of the white, so I now had some red, some white and some pink fondant. I rolled them into little logs and laid them side by side, and then rolled them together into a long log:
To start the real marbling process, I shaped the log into a “Z” shape, twisted it and then rolled it out into a long log again, and I repeated that several times until the marbling lines within the fondant became thinner and thinner
TIP: Keep in mind when you are marbling, that when you roll out your fondant flat, all the striations of the colors will elongate, so the thicker they are when you have your “logs” of fondant, the wider they will be when you roll it all out.
Second – cover that board!
I got the marble variations where I wanted them, so it was time to roll out my fondant. My board was rectangular, so I started by patting out a shape that was roughly rectangular to start (yeah, ok so it looks like a square). It’s always a good idea to pat your fondant out into the shape you’re going for in the end (round for a round cake, square for a square cake… etc.). I then rolled out it out in an elongated shape, but not too thin. You can see I really didn’t have enough fondant for a full rectangle:
Here’s where some creative corner cutting takes place. I made a cut in the middle of the fondant in the shape of an upper case “I” and started rolling it out more, allowing the fondant to stretch away from the center cut.
Once it was rolled large enough to reach the edges of the board, it was time to put it on the actual cake board. However, a piece of fondant with a big hole in the middle is very hard to move around and keep from ripping, etc. My solution is to lay the board on the fondant.
Cover the outside edges (I did 1″ around) of the board with a thin layer of piping gel, lay the board, piping gel side down on your fondant and wrap the excess around the board before you flip it over. Once it is flipped, you can smooth it out, add addition piping gel where needed to adhere the inner fondant edges, and then trip the sides as needed.
I found this to be a great way to use up fondant scraps, make a beautiful board covering and not waste fondant with covering an entire board. This process took very little time, probably less time than it took you to read this blog post.
Give it a try and let me know how it goes! Leave comments or pictures of your own efforts below, I would love to see them!