Mastering Fondant Drape Technique For Wedding Cakes

Fondant drapes add opulence to a wedding cake. To drape fondant on the bottom tier of a wedding cake, you need to cut out rectangles of fondant according to the cake's recommended sizes and numbers. The short ends should be gathered and compressed together to create drapes. You can then attach these drapes to the cake using water. Before gathering, be careful not to roll out the fondant too thickly, as the weight of the drape could tear the ends. You can also use cake dowels or smoothie/coffee straws to create a series of 'waves' in the fondant sheet.

Rolling out fondant to the right thickness

When rolling out fondant for a wedding cake, it's important to get the right thickness. If it's too thick, the weight of the fondant could cause the ends to tear. Aim for a thickness of around 1/8 inch.

To achieve this, spread the fondant out on a cornstarch-dusted surface. Use a rolling pin to roll it out evenly, being careful not to apply too much pressure. You can use cake dowels or smoothie/coffee straws to create a series of 'waves' in the fondant. Place one straw on top of the fondant and one underneath, gently pressing them into the fondant to create the desired shape. Remove the straws slowly, taking care not to stretch the waves.

Once you have created the main part of the drape, you can pinch the ends together and trim away any excess fondant. Hold the drape an inch or two away from the cake to adjust the shape and length, ensuring it fits the area you want to cover.

When you are happy with the drape's shape and size, carefully transfer it to the tier using a rolling pin. Drape it over the tier and smooth down the sides. Trim off any excess fondant, leaving a 1-inch overhang. Turn the tier upside down and press down the overhang to create an even edge.

Trimming excess fondant

• Once you have rolled out your fondant to the desired thickness, carefully transfer it to the bottom tier of your wedding cake using a rolling pin. Drape the fondant over the tier, ensuring it covers the sides smoothly and evenly.
• Trim off the excess fondant, leaving a 1-inch overhang. This overhang will be used to create a neat edge.
• Turn the tier upside down and press down the overhang to create an even edge. You can use your fingers or a fondant smoother to achieve a crisp, clean finish.
• Repeat this process for any additional tiers, ensuring each tier is securely stacked and stable before proceeding.
• To create a draped effect, you can use cake dowels or straws. Place one straw on top of the fondant and another underneath, creating a series of 'waves'. Gently press them into the fondant and then remove the straws slowly, maintaining the wave shape.
• Finally, adjust the drape to your desired look. You can pinch the tops of the waves together for a more defined drape or leave them loose for a softer, more relaxed appearance.

Creating 'waves' in the fondant

To create waves in the fondant, you can use cake dowels or smoothie/coffee straws. Place one straw on top of the fondant and one underneath to create a series of 'waves' in the fondant sheet. Gently press them in, then slowly remove the straws, being careful not to stretch the waves. You can then press the top of the wave into the shape of the drape you want – either pinch the tops of the waves together or leave them alone for a looser drape.

Another way to create waves is to cut rectangles out of the fondant, according to the cake's recommended sizes and numbers. Gather and compress the short ends together to create drapes, then taper the ends with scissors. Before gathering, be careful not to roll out the fondant too thickly, as the weight of the drape could tear the ends. Attach the drapes to the cake by brushing them with water.

Once you have the main part of the drape shaped, pinch the ends together and trim away any excess. Hold the drape an inch or two away from the cake side and adjust the shape and length to make sure it fits the area you want to cover.

When you are happy with the shape and length, carefully transfer the fondant to the tier with a rolling pin and drape it over the tier. Smooth down the sides and trim off any excess, leaving a 1-inch overhang. Turn the tier upside down and press down the overhang to create an even edge.

Attaching drapes to the cake

Once you have the main part of the drape shaped, pinch the ends together and trim away any excess. Hold the drape an inch or two away from the cake side a few times, adjusting the shape and length a bit to make sure it fits the area you want to cover on the cake.

You can use cake dowels or smoothie/coffee straws to create a series of 'waves' in your fondant sheet. Alternate one straw on top of the fondant with one placed underneath, then gently press them in. Remove the straws slowly, being careful not to stretch the 'waves'.

Press the top of the wave into the shape of the drape you’d like – you can pinch the tops of the waves together or leave them alone for a looser drape.

Brush the back of the fondant with water to attach drapes to the cake.

Adjusting the drape shape and length

Once you have the main part of the drape shaped, you can adjust the drape's shape and length by pinching the ends together and trimming away any excess fondant. Hold the drape an inch or two away from the cake side, adjusting the shape and length to make sure it fits the area you want to cover. You can also use cake dowels or smoothie/coffee straws to create a series of 'waves' in your fondant sheet. Place one straw on top of the fondant and one underneath, pressing them in gently to create the waves. Remove the straws slowly, being careful not to stretch the waves. You can then press the top of the wave into the shape of the drape you want, pinching the tops of the waves together for a tighter drape or leaving them alone for a looser drape.

Frequently asked questions