I am making a cake in the shape of a trout, it needs to feed aprox. 30 people. Any ideas out there on how to go about it. What I am thinking is a trout mounted on a board. I plan to cover it in fondant. It is for someone I have never made a cake for before and I would like it to be really a good looking fish. Thanks in advance for any ideas.
I found this after googling..''
Under the sea...
There are some really cute cakes in there Skylightsky. I'd love to find instructions for something like this.
Thanks for the links. There are some nice pics there. Gives me some good ideas to start with.
I made a trout cake last week. It is a trout, but a little too fat. I used a football pan for the fish and airbrushed color on buttercream icing. hope it helps. I can email a picture if you like.
Yes I would like to see it thanks.
I've submitted it online under galleries. Let me know if you can't find it.
I see it, it's cute, thanks for posting Geehouse.
Ok, my trout is made now I am going to spray color it. I want it to be shiny when I am done. I know that brushing the fondant with water will make it shine but that is a lot of fondant to let dry before I spray it. Or is there something else maybe an extract that I could use that will dry faster and be more tasty (without overpowering taste that is). Or can I spray it while wet and not have the color run. I am using Wilton spray color. Thanks in advance.
I did a smoked walleye cake for my hubby's annual fishing trip. It turned out so nice! I have a pic on my website under whimsical sculpted cakes. I covered it in Fondant and hand painted the color on. I used a #10 tip to make the scales. I pressed the tip into the fondant like a million times!!
They tend to be fatter because the reality is that it is cake. My walleye was quite plumper than the real thing!
moydear77 What did you use to paint the fish?
I used water down paste color with vodka and some gold luster dust.
I have covered my fish in fondant (Wilton's), can it be refrigerated without my spray colors getting messed up?
I refridgerate fondant all the time. I use Swiss buttercream which is perishable. Some say yes others say no.
Thanks, I covered it last night with fondant and she is picking it up tomorrow, that will be 2 days out and Wilton says up to 3 days but not to refrigerate it. They aren't serving the cake till Saturday (which will be day 3), I want to be sure it is still fresh enough.
Here is the finished cake....I posted it in my pics, not perfect but I am happy with it. The lady is picking it up soon. I hope she likes it. As usual I learned things to do differently next time.
She loved the cake, even paid me more than I expected.