Creating A Quilted Fondant Wedding Cake Masterpiece

Creating a quilted fondant wedding cake is an elegant way to add texture and interest to a wedding cake. The key to this design is straight lines, so you'll need a ruler and a steady hand. This simple pattern looks classy and can be dressed up with a little extra sparkle. Here are the steps to create a quilted fondant wedding cake:

1. Bake and assemble each layer of the cake.

2. Apply a crumb coat of buttercream frosting to create a base for the fondant.

3. Add a thicker layer of frosting around the cake and smooth it out.

4. Cover the cake with fondant and trim any excess.

5. Use a ruler to create diagonal indentations in the fondant, angling from the bottom to the top.

6. Repeat the previous step in the opposite direction to create a diamond pattern.

7. Embellish the design by adding accents such as edible beads, pearls, or flowers to the corners of the diamonds.

8. Finish off the design by attaching a ribbon around the bottom edge.

Preparing the cake for fondant

Before you begin to quilt your cake, you must first prepare the cake itself. This involves baking and assembling the layers of the cake, applying a crumb coat, and then a thicker layer of frosting. The number of layers will depend on the size of the cake you are making. For a wedding cake, you will likely want multiple layers to create a grand, tiered effect.

Once you have your cake layers, you will need to apply a crumb coat of frosting to each layer. This is a thin layer of frosting that helps to keep the cake moist and prevents crumbs from getting into the final layer of frosting. Allow this coat to set in the fridge for around 30 minutes to an hour. After this, apply a thicker layer of frosting around the entire cake, smoothing it out. Place the cake back in the fridge for another 30 minutes to set.

Now, you are ready to cover your cake in fondant. Fondant is a type of icing made from sugar and water that creates a smooth, elegant finish. Roll out your fondant and carefully cover the cake, trimming any excess from the bottom. It is important to work quickly, as fondant can dry out and harden, making it difficult to work with.

At this stage, you can also mark out guidelines for your quilting pattern. Use a ruler and a measuring tape to mark a line around the bottom part of the cake where any ribbon or additional decorations will sit. Make a mark every 1-1.5 inches all the way around. Repeat this process at the top of the cake, creating matching marks. These marks will serve as your starting and stopping points for the quilting pattern.

With your cake now covered in fondant and marked out, you are ready to begin creating the quilted effect.

Creating the quilted pattern

Firstly, you will need to prepare your tools. Take a ruler and tape two toothpicks 1 inch apart onto it. This will be your tool for marking the upper edge of the cake. You can also use a cake stitching/quilting tool, often found in fondant kits, or a cutting/embossing tool. If you want to create a stitched look, you can use the back of a sculpting tool or even the back of a knife.

Now, you will use your chosen tool to mark the fondant. Go along the upper edge of your cake with your ruler, poking a hole every inch. To do this, place one toothpick in the hole you just made, while the other toothpick pierces the next hole. Make sure to maintain straight lines and a steady hand.

Next, you will create a template for your angle using stiff paper or cardboard. You want it to be able to bend around the cake but still have a firm edge to guide your tools. The height of the template should be the same as the height of the cake, and the bottom should be 2 inches away from the edge. If you want steeper quilting, make the bottom edge 1 inch long.

Place your template against the cake, starting from one of your 1-inch marks at the top, angling down to the base. Use your tool to run along the edge of the template, creating indentations in the fondant. Repeat this process, moving your template over by 1 inch each time, until you have covered the entire cake.

Once you have made your angled lines all around the cake, flip your template over and begin working in the opposite direction. The part of the template that was facing you should now be facing the cake. This will create the crisscross pattern.

Finally, you can add embellishments to your quilted pattern. You can leave the quilting as it is or add decorations at the crossing points, such as little buttons or edible beads or jewels. You can also use luster dust for a metallic shine or alternate accents of pearls and flowers on the corners of the diamonds.

Using tools to emboss the fondant

Embossing tools are also called texture or impression tools and there is a large variety available. You can use tools such as rolling pins or texture sheets, but you can also use cutters or cake lace mats to emboss shapes and patterns. Crimpers are small tweezer-like tools used to press a design into a freshly covered rolled fondant cake.

If you are new to cake decorating, you might find it difficult to find some of these tools. This is because they are not all called embossers. Some are called pattern presses, cutters, or impression mats. However, they all do the same thing – emboss beautiful intricate designs and patterns on fondant.

You can use plunger cutters, plain icing nozzles or tips, and a pizza cutter to emboss the fondant. Plunger cutters come in various shapes like round, square, star, heart, and oval. Round piping tips in various sizes can be used to create embossed circles. You can also use a ruler or the back of a knife to create straight lines.

If you want to create a quilted pattern on your fondant, you can use an impression mat or a ruler to create deep, distinct lines in the fondant. You can also use a cutting/embossing tool, which is inexpensive and can be found at craft stores. Another option is to cut a right-angled triangle out of cardboard and use it as a guide to create diagonal lines on your cake.

Adding embellishments

Once you have created the quilted pattern on your fondant wedding cake, you can leave it as it is or add some embellishments to make it more decorative. Here are some ideas for embellishments:

Edible Beads or Jewels

As a finishing touch, you can dab a bit of water on each corner of the quilted pattern and attach an edible bead. You could also use edible jewels for a more glamorous look. This step can be skipped if you want to keep the design subtle.

Ribbon

Before adding the final row of beads, you can finish off the design by attaching a ribbon around the bottom edge of the cake. This will add a delicate touch to the overall design.

Sugar Pearls

Adding sugar pearls to the quilted fondant can be the perfect finishing touch. Using a small paintbrush, dab some vodka at each corner of the quilted pattern and push the sugar pearls into the fondant. This will help them stick more easily and give them a charming divoted look.

Luster Dust

Covering the quilted layer in luster dust will give it a metallic shine, making it stand out and adding a touch of glamour to the cake.

Flowers or Pearls

You can further embellish the quilted design by applying accents to the corners of the diamonds. Alternate between flowers and pearls to add texture and visual interest to the cake.

Troubleshooting

Oven Size

Before you start baking, check that your oven is big enough to fit your cake pans. If you have multiple ovens, heat them all up, so you have a backup option.

Storing Sugar

Do not store sugar in the freezer. It will transform into a rock-hard, solid block.

Levelling the Cake

When levelling or torting a large cake, make sure you cut all the way through the centre. If you don't, you may pull out a chunk of cake when trying to remove the domed top.

Quilted Effect

If you want to create a quilted effect, do not use an impression mat as it will not leave distinct lines. Instead, use the edge of a plastic ruler to create deep, defined lines in the fondant.

Attaching Sugar Pearls

Use a small paintbrush to dab vodka onto the fondant, then push the sugar pearls into the fondant. This will help them stick more easily.

Fondant Rolling Surface

Fondant works best on stainless steel, but almost any hard, flat surface will do. Dust your work surface and fondant roller with confectioners' sugar or cornstarch to prevent the fondant from sticking.

Fondant Thickness

When rolling out fondant to cover a cake, aim for a thickness of about 1/8 inches.

Icing Under Fondant

Use meringue-based buttercream or American buttercream underneath fondant.

Storing Fondant Decorations

Fondant decorations can be made anywhere from a day to several months in advance. Do not leave them outside to dry as this will cause them to harden and dry out. Instead, store them in an airtight container.

Storing Fondant-Covered Cakes

Fondant cakes must be properly wrapped or boxed before being placed in the refrigerator to prevent the fondant from coming into direct contact with the refrigerator's humidity. Fondant cakes can be stored at room temperature for 3-4 days if the filling does not require refrigeration and you live in a cool, dry climate.

Frequently asked questions