I tried the fondant. YUCK. Tried the marshmallow fondant - okay tasting but chewy, and my sister, who I am making the cakes for said that didn't sound good. So my next option is to frost them. My plan was to cut cake board tiny bit smaller than each "cake", freeze (chill) for a bit, crumb coat, freeze, frost with buttercream and then smooth finish. I just do cakes for family and friends, mostly just character cakes. I have just started (2 classes in) to Wilton I. Anyone ever tried frosting small "cakes" that have been cut from larger cake? I am planning to torte and fill as well.

Thanks from the newbie..
Anita

Your plan sounds good to me

so you think this will work? I am making baby blocks. by cutting the boards for each "cake" do you think this will work? How smooth do you think I can get the frosting? Do you think it is better to use BC with the butter in or with just plain crisco?

so many questions and not enough time....

Also - is marshmallow fondant supposed to be somewhat "chewy"

sounds like a plan to me too!!! as for if MMF is supposedly to be chewy.... I dont think so... I tried a piece this past weekend that another lady made for a party... it was ok, and it wasnt chewy.... not really.

I wanted to let you know that my plan didn't work. I think the cakes were just too small to crumb coat. I did put in freezer but didn't want them to be totally frozen as I thought that as they thaw condensation would melt into the frosting. Anyway - while trying to crumb coat the corners kept breaking off. If I had planned on using fondant it probably would have been okay. I finally gave up, threw them away because they were just a mess and made a new 9 x 13 cake and put blocks and baby faces made from MMF on it.

My husband got the cake to my sisters house right as guests were arriving.

She said they all liked the cake and that I would have a few orders coming. Who knows if she really meant that.

So, I guess I would try making baby blocks again but use small square pan and not do anything that I have to cut.

Thanks for your help though.

you might want to try the icing tip. it will probably go much faster and easier.

Try the upside down method for icing. The spackling knife is really good. This method really works well for me. It is time consuming but well worth the time.

where is that upsidedown method??

Go to search and type in upside down icing.

What about a poured icing for these little guys?


Lisa

I have never tried poured icing. Does it have a thick enough consistency? I want the "blocks" to be fully covered,especially the corners.

I may have to try that though. Thanks.

http://cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html this is the link for the upside down method; it is in the articles area under Cake Decorating Basics