When covering cakes to create a smooth, flawless base, most cake designers choose to cover them in fondant using the traditional enrobing method. Did you know there is another way that create sharp edges and cover difficult, extra tall tiers and irregularly shaped cakes with ease? In this lesson, cake designer Rachael Teufel introduces you to an alternate method called paneling that can be created with fondant or modeling chocolate. Starting with a fully iced and chilled buttercream cake, Rachael walks you though how to flawlessly panel a round cake from start to finish.
This easy-to-use method requires no special equipment and can be used on cakes of varying size and shapes. Starting at the top and working her way down, Rachael shows you how to perfectly cut and adhere a circle to match the top of your cake. She then works her way around the bottom edge of the cake, adhering the panel and cutting the top edge on the cake to match perfectly. She includes tips on calculating the distance around your cake, working out air bubbles, creating a flawless seam, and fixing any nicks and imperfections. Don’t miss how she prepares a fondant mixture called gunge to clean up the back seam.
For more tips and tricks on paneling, check out Rachael’s premium video on Paneling Square Cakes with Fondant.