Sugarshack's Flawless Dvd Follow Up ?

Decorating By CharmingConfections Updated 21 Mar 2008 , 4:56pm by sugarshack

CharmingConfections Posted 15 Mar 2008 , 9:22pm
post #1 of 15

I just watched the first part of the Flawless Fondant CD. I was just wondering a few things.
She states the importance of a dense cake, can this be acheived using one of the box cake mixes?
Also, can anyone recommend a brand of a good sharp knife and where I could go about buying one?
Thank You!

14 replies
tracey1970 Posted 15 Mar 2008 , 11:21pm
post #2 of 15

Not sure about the knife, but there are recipes on this site for heavier cakes. Search "heavy" and "sturdy." Some people have also entered their own recipes within forums that hopefully weren't lost. For instance, I read one (sorry, I can't remember who it was) where you use a regular box mix (but ignore the intructions on the box), add 4 eggs, a cup of milk, and 1/3 cup softened butter. That makes a sturdier cake. Some people add pudding mix to a cake mix or they add a quantity of sour cream - not sure the exact amounts of those, though.

gingersoave Posted 15 Mar 2008 , 11:49pm
post #3 of 15

Here's the durable recipe. This is DELISH!!! I have already tried it!!!

As far as the knife I think it may have been a J. Henkle. I just caught a very quick glance on the 2nd time I watched the DVD so I could be wrong, however, I have the jhenkle knives and they are WONDERFUL for that type of work. But ask Sharon (Sugarshack).


HTH

Durable Cake for 3D and Wedding Cakes

Serves/Yields: 2-9in rounds or 1-9X13 or 1 moulded cake
Prep. Time: 20 min
Cook Time: 30-35 min
Category: Cake Mix Cakes, Pound Cakes, Yellow Cakes, Birthday Cakes
Difficulty: Easy


This cake is moist yet very durable and will hold up to many shapes and designs. It is light in taste and stays moist if making a day or two ahead.

1 Duncan Hines Yellow (or White) cake mix
4 egg whites
1/2 cup water
1/3 cup vegetable oil
1 small pkg of instant vanilla pudding mix
1 cup sour cream

Preheat oven to 350

Incorporate all ingredients together one by one on low speed.

Make sure to mix thoroughly between each ingredient.

Once all ingredients are mixed turn mixer to medium and mix for approximately 2 minutes.

Bake at 350 for 30 - 35 minutes

sugarshack Posted 16 Mar 2008 , 12:27am
post #4 of 15

I use the WASC or durable. the choc durable will knock your socks off.


my kife is a henkle(sp?) ( Ginger how could u read that?) boning knife about $30 at bed and bath. VERY sharp; ask me how I know.

LOL

CharmingConfections Posted 16 Mar 2008 , 1:13am
post #5 of 15

Thank You, THank You!!! icon_smile.gif I'll be going shopping for knife! and adding a new recipe to my collection!

BlueDevil Posted 16 Mar 2008 , 1:47am
post #6 of 15
Quote:
Originally Posted by sugarshack

I use the WASC or durable. the choc durable will knock your socks off.


my kife is a henkle(sp?) ( Ginger how could u read that?) boning knife about $30 at bed and bath. VERY sharp; ask me how I know.

LOL




Sharon, did you cut your poor little self?!

See you at the Mid Atlantic Cake Show! Bring plenty of stuff for the to buy! icon_biggrin.gif

alanahodgson Posted 16 Mar 2008 , 1:39pm
post #7 of 15

I use a razor blade like you would find in a box cutter to cut my fondant. Super sharp. Ask me how I know.

ZAKIA6 Posted 18 Mar 2008 , 3:00am
post #8 of 15

ok so i just watched my dvd again icon_smile.gif
i am going to try to cover my cake drum with fondant this weekend.
the only thing is my cake is square. i am not sure that i can use the technique in the dvd.
any suggestions?

sugarshack Posted 18 Mar 2008 , 3:40am
post #9 of 15
Quote:
Originally Posted by ZAKIA6

ok so i just watched my dvd again icon_smile.gif
i am going to try to cover my cake drum with fondant this weekend.
the only thing is my cake is square. i am not sure that i can use the technique in the dvd.
any suggestions?




yes! same tecnique except do it in 4 separate strips. over lap them at the corners and cut thru both layers, at an angle, at the same time. take those excess pieces out and then you have mitered corners like this:

http://hometown.aol.com/szcakes2/page258.html

ZAKIA6 Posted 18 Mar 2008 , 1:06pm
post #10 of 15

Thanks so much!

sugarshack Posted 19 Mar 2008 , 11:10pm
post #11 of 15
Quote:
Originally Posted by BlueDevil

Quote:
Originally Posted by sugarshack

I use the WASC or durable. the choc durable will knock your socks off.


my kife is a henkle(sp?) ( Ginger how could u read that?) boning knife about $30 at bed and bath. VERY sharp; ask me how I know.

LOL



Sharon, did you cut your poor little self?!

See you at the Mid Atlantic Cake Show! Bring plenty of stuff for the to buy! icon_biggrin.gif




yes, I did (ouch!)

I am bringing everything I have! icon_biggrin.gif

crazy4sugar Posted 20 Mar 2008 , 12:02am
post #12 of 15

Thanks, Sharon! Another fabulous DVD (I've pre-ordered the "stacking" and looking forward to it). It really helps to know what tools you use, e.g., the knife, because some of us are clueless as to those things.

I'm still having trouble centering a ribbon around a bc cake..like the one pictured below.... without messing up my flawless (Ha ha) finish...any tips on that?
LL

sugarshack Posted 20 Mar 2008 , 12:32am
post #13 of 15

Crazy!! That cake is bitch-n'!

LOL

You GO girl.

what I do is make templates, the same way I make them to mark the sides in the BC DVD, and make that slight impression line around the cake at the heights I want the ribbons to be. then when I apply the ribbon, I follow that line and that makes sure it goes on straight.

Did that make sense?

Thanks for the pre order. You are going to find a million uses for that little knife. I have 4 or so and I use them every single day!
can you tell I love that knife? icon_biggrin.gif

crazy4sugar Posted 20 Mar 2008 , 1:49am
post #14 of 15

LOL

Thanks for the info...templates... brilliant!! icon_eek.gif

sugarshack Posted 21 Mar 2008 , 4:56pm
post #15 of 15
Quote:
Originally Posted by crazy4sugar

LOL

Thanks for the info...templates... brilliant!! icon_eek.gif




icon_biggrin.gif

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