Welcome to the Cake Decorators Q&A

hi,
I have already posted a question yestaerday concerning the stacking of a chlat
et cake that i will be making next week.
I’m back with a new question concerning the same cake. I know how to put the slant on the roof by simply cutting on a diagonal but on chalet’s there is usually a large overhang (the roof comes out over the chalet).
does anyone have an idea of how to get a 1.5cm overhang with sugarpaste without it flopping down? Perhqps i need to use a cake board that overhangs and thenice it?
A last question concerning embossers. I hqve bout 2 plastic embossers for brickwork, pebbles and wood grain. Is it best to emboss the sugarpaste before applying it to the cake or once the sugarpaste is on the cake?
any little tips for the chalet would be welcome.

many thanks
Kate

Hi Kate

If the fondant is embossed before it goes on it will stretch and go out of shape so best really to do it once the cake has been iced. I’ve cut off the bits without the pattern on my embossers for more continuation. The overhang can be achieved by making the frame work with long sausages of marzipan.
So if it was eg a window, make the square shape with the marzipan directly onto the cake before the icing goes on. Once done, and you are happy with the result, ice on top. You’ll see the shape of the overhang appearing from under the icing. I suppose it is similar to bas relief work. I suggest you try this technique on a very small dummy or just a small shop bought cake to enable you to see the result. Let the marzipan stiffen up a little before applying the fondant, makes it easier to ease the fondant into the shape. I hope this makes sense.