Welcome to the Cake Decorators Q&A

Hi, I’ve been asked to do a “40” cake and I’m a bit worried about covering with fondant as I’ve never done one before. How should I do the inside of the “0” ? Any advice would be much appreciated 🙂

HI
I wondered this too, but I remember seeing a tutorial where the cake was covered as normal, but then just cut out with a sharp knife, where the hole is. Then with a strip of sugar patse, the height of the cake, run this inside the hole. Neaten where the sugar paste meets, or disguise it with piping or molded trim.
I’m sure others will do it differently or have some more ideas, so I’ll also be interested 🙂

Hi,

I am thinking that if you cover the “o” as normal and then make a small “o” in the centre, the excess sugar paste in the middle should stretch to cover the inside if you are really careful. This would also depend on how deep the cake was, 2 to 3 inches should be okay. I have a train to do in November and the tin is very shaped and I know I am going to have the same sort of problem with moulding over the shapes and trying not to lose the shape….challenges huh lol

Hi Michelle

I did a 60 cake and filled the inside with strips of fondant. I cut out the strips, rolled them up, place inside the holes and worked round to fit and cut off the excess. It does leave a join at the top, I covered it with a small daisy chain. x

Brilliant thank you every one x