Internal Structures For Cake ToppersAugust 30, 2016
Can you guess what I’m up to this week? I have a few cakes in the up coming weeks that have fondant toppers. My time is a little limited right now so I’m just trying to get a head start.
Almost every cake topper I make has some sort of internal structure. Anywhere from a toothpick or wooden skewer to a lollipop stick with wires. Fondant settles and if it’s too heavy without support, it will droop and get wrinkles.
For the cake toppers above I will be using a 50/50 mix of fondant and modeling chocolate. This mixture gives me more time to model and smooth out, without wrinkles and tears.
I’ll keep you posted on my new cakes in a couple of weeks.