Cake decorators - your wisdom please!

[LittleEasterLapin]

I have a "1" tin for DS's birthday cake. When I come to ice it (with the ReadyRoll), what would you say was best:

a) roll out a massive sheet, drape over the cake, and try and smooth down all the interior and exterior corners; or

b) make a long strip, wind it round the sides, then cut a 1 and put it on top; join edges with hot knife.

I would normally do a) but am concerned there will be too much excess in the folds...

Help please!

You can still do (a), but when you come to smooth down snip out triangles with scissors at the internal corners. Brush the edges with a drop of water on a fine artist's brush and they should join very tidly as you smooth down.

Brilliant! Thank you

i think i posted this same question back in october and munsnet were great! i did marzipan in two bits (sides and top) and smoothed join and then did one big sheet of icing. it was tricky but it smooths remarkably well.
good luck!

Marzipn works well in two parts (sides and top), but IME icing is too soft and stretches too easily to handle in this way. Doesn't mean it can't be done though!

I'm sure you know this, but just in case... when you have rolled out the big sheet of icing drape it over a rolling pin to lift it - it stops it tearing. Also - roll it on some cling film on the work surface - makes it easier to lift too.

Rolling pin I did know.. cling film is a good idea! I've got a fab non-stick rolling mat as well