Covering a Cakeboard with Sugarpaste
"Covering a cakeboard with sugarpaste is really easy to do and will add a lovely, professional finish to your cake. "
Cake boards are pieces of heavy duty cardboard that support the cake; they come in many different shapes and sizes but are generally about 1cm in thickness. When choosing the shape and size of your cake board, it is important to remember that the cake board needs to be at least two inches larger than the diameter of the cake. Once the shape and size of the cake board is decided upon, covering a cake board with sugarpaste, or rolled fondant, will give the cake a finished and pristine appearance. The items that are needed to cover a cake board are as follows: a non-stick work board or a flat surface, clear alcohol such as gin, a non stick rolling pin, a smoother, and a plain-bladed knife. In addition, icing sugar or trex (white vegetable fat) will be used in the process.
To begin, make sure that your hands and working surface are clean. Next, clean the cake board well with a clear alcohol soaked into kitchen paper, this will help clean away any dirt and bacteria. Begin, by kneading the sugarpaste until it is soft and warm, at which point it will be ready to be rolled out. Put a small amount of icing sugar or trex on the working space. When rolling out the paste, try to work quickly because the paste may start to dry out. To prevent the paste from sticking to the working area, be sure to lift it and move it around after each roll until it is about half to a quarter of an inch thick. Once that is complete, it is time to put the sugarpaste on the board. One way to do this is to gently slide both hands under it and lift it. Another method is to use the rolling pin to place the paste on the board. This is done by placing the rolling pin in the middle of the paste, then lifting the back half of the sugarpaste over the top of the rolling pin. Situate the rolling pin and paste over the board and unroll it. Use the pin to get the paste to stick to the board and then smooth it out. Fingers may be used to smooth the paste, but they may leave indentations. The best way to smooth out the fondant is with the use of a smoother. A smoother will provide a smooth and flat surface to eliminate visible blemishes in the fondant. Starting in the middle of the board, work in circular motions to the outsides of the cake board to prevent air bubbles from forming. When the board is covered, use a sharp knife to cut off the excess paste. Keep the knife straight to create a neat edge. Let the board dry overnight, if possible, to prevent the fondant from being marked or disturbed when the cake is placed on top.
Trimming the edge of the cake board with satin ribbon is a wonderful way to make the cake look complete. There are many techniques to attaching the ribbon, including a glue gun, non toxic glue, straight pins, or double-sided tape. When using the satin ribbon, be sure that it comes to the top edge of the paste. This ensures that the cut edge of the board is not visible, making a more polished look to the cake. Take the ribbon and wrap it around the board. Overlap the ending of the ribbon with the beginning portion and secure with any of the above methods. A bow may be used to cover the place where the ribbons meet. If using straight pins, a decorative head can add a nice touch.