Please Help Me With This.

Decorating By cookiecakemonster Updated 26 Apr 2008 , 9:47pm by Juds2323

cookiecakemonster Posted 23 Apr 2008 , 12:33pm
post #1 of 24

My cousin wants me to make a cake exactly like this shirt. I'm a beginner so i don't know where to start.
I do have one of those old wilton pans for a tshirt Or i could probably do a sheet cake and cut it out but i'm not very good at things like that.

Would someone be able to give me abit of direction to do this cake please? I'm not good at writing either. is there an easy way i can do the writing??
is fondant better for this kind of thing or should i be able to do this with regular buttercream?

Thank you!!!

23 replies
lardbutt Posted 23 Apr 2008 , 12:49pm
post #2 of 24

What shirt? I don't think it attached. Try it again.

I don't think it would be hard to cut a sheetcake to make a shirt. Buttercream should work if you use Melvira's method to smooth you icing. But, if you enjoy working with fondant, that would be pretty as well.( Fondant and I don't get along)

There are letter press paterns you could buy to do the writing or you could print off your message using the font you like. Then poke holes along the message and press it into the icing, then trace it. I hope that makes sense.

cookiecakemonster Posted 23 Apr 2008 , 1:00pm
post #3 of 24

i'm sorry this is the link..
I've only done 2 classes of the first wilton course.
i've tried fondant on my own and like it but this might be beyond me. i'm not sure!


cake-angel Posted 23 Apr 2008 , 1:12pm
post #4 of 24

You can do this in buttercream or fondant. If you wanted you could do it in buttercream and either cut the letters out of fondant to place on the cake or do a chocolate transfer or frozen buttercream transfer.

luvmykidz Posted 23 Apr 2008 , 1:38pm
post #5 of 24

I'm new and I'm trying to learn how to make cakes with fondant. I "practiced" on this one and it came out aweful! icon_cry.gif
How do I make them look so tall?do i make double and put one on top of the other? and also....craters on the cake!it looked like the moon.I am ready to cry. i tried to post pictures but it didn't let me. if you can help, i'll email them to you. ANYTHING! i just really need help.....Next weekend is my daughters b'day and i wanted to make a 3 tier cake! Please HELP! thank you.....

cake-angel Posted 23 Apr 2008 , 1:48pm
post #6 of 24
Originally Posted by luvmykidz

I'm new and I'm trying to learn how to make cakes with fondant. I "practiced" on this one and it came out aweful! look at these pictures icon_cry.gif
How do I make them look so tall?do i make double and put one on top of the other? and also....look at the craters on that cake!I am ready to cry. Next weekend is my daughters b'day and i wanted to make a 3 tier cake! Please HELP! thank you.....
<img src="">

I am sorry but I cannot get your link to work. To make a three tier cake you generally need 2 layers of each tier size put together and then iced and decorated. Once the three tiers are ready add dowels for support and start stacking.

luvmykidz Posted 23 Apr 2008 , 2:06pm
post #7 of 24

i'm sorry. it wouldn't let me download the picture (probably too big). ok, so I have to bake 2 layers per tier?
what about the moon craters? those things were aweful!
and how do i make it so perfectly cylinder i cut around the cake to make it perfect??????i see the pics of some of these cakes and wonder if i'll ever be able to do that!
thank you sooooo much for your advice!

cake-angel Posted 23 Apr 2008 , 2:43pm
post #8 of 24

I am unsure as to what you mean about moon craters. Are your cakes sinking? or rising in a dome shape?

christinapp Posted 23 Apr 2008 , 2:56pm
post #9 of 24

This is a great resource for shirt cakes. Available from Global Sugar Art.

FromScratch Posted 23 Apr 2008 , 3:02pm
post #10 of 24

Did you put buttercream on your cake before you put the fondant on? You need to do that if you didn't. I put a layer of buttercream on as if I wasn't going to cover it with anything else and get it nice and smooth.. then chill the cake to firm up the buttercream and then lay on the fondant. It's hard to tell from you picture what exactly you are doing, but if you tell us your process we can try to help you as much as we can. icon_smile.gif

craftyamanda Posted 23 Apr 2008 , 3:06pm
post #11 of 24

Does the cake have to be the shape of the shirt or would he settle for just the logo? I made a cake for my son's baseball team and I scanned the logo from the shirt. Printed it out in black and white and used it as a template for the logo. I'll post the link so you can see it. Hope that helps!

shellzey Posted 23 Apr 2008 , 3:14pm
post #12 of 24

you can get a pan in the shape of a tshirt. it works really well and makes it easy. we have a place in our area that you can rent pans for like $2. maybe there is one near you. or the 40% off coupons at michaels are great as well.

FromScratch Posted 23 Apr 2008 , 3:20pm
post #13 of 24

I would think that stacking the cakes made from the t-shirt pan to get a double layer cake would be a pain though.. since it's not square on the top.

rmbias1 Posted 23 Apr 2008 , 3:44pm
post #14 of 24

luvmykidz, when you put your batter into your pans, try tapping the pans on the counter. this will bring little air bubbles to the top and will reduce/get rid of your craters.
Michele B. in WV

Nette2007 Posted 23 Apr 2008 , 3:54pm
post #15 of 24

I recently made a diamondback jersey cake for my brother's bday..what i did was bake two 9x13 cakes, leveled them and stacked them on top of each other...for the arms i bake an additional smaller pan and just cut the size i needed for them..then i frosted with buttercream and smoothed it with a turned out well...i was quite pleased..for the writing i used fondant and letter cutters...

MissyTex Posted 23 Apr 2008 , 6:10pm
post #16 of 24

Thereâs lots of ways you could do this! And YOU CAN do it! You could do the name as either a Frozen Buttercream Transfer, with run in sugar, or cut it out of fondant. To cut it out of fondant, cut your letters (or design) out of heavy paper or card stock, lay the pattern on your fondant and run around the edge of the paper with a toothpick, impressing the outline on the fondant. Lift off the pattern and you will have an outline. Cut with an exacto knife. For the contrasting colors, cut out your letters in the darker color, brush the back with a little water and lay on top of a larger piece of white fondant. Use your letter as a template to cut the white outline a tad bit bigger than the letter, and there you have it. You could also use this method to impress your letters on your crusted buttercream iced cake and use the run in sugar method. That might be easier. Impress the letters, outline with white icing, fill with run in sugar, or even thinned BC. Or you could do a FBCT, but I donât have a lot of advice on that because I havenât done it very often. Do a search and Iâm sure youâll find lots of advice on that method.

If you donât have a t-shirt pan, you can make a paper template of the neckline and shoulders. Turn your cake pan over and put a piece of paper on it and make your template. The cake will cut cleaner if it is slightly frozen. Just use more cake to make the sleeves. Bake a square or bake it in a loaf pan and make sleeves. Oh, I think you said you have the pan, so hey, youâre halfway there!

For the collar, you can pipe it in BC or use fondant, same with the buttons, BC or fondant.

One other incredibly simple piece of advice I can give you is to thin your BC to the consistency that works for whatever method you are doing. The first few cakes I made, I just followed the recipe and frosted my cakes with it. And I thought they looked horrible. Well, my icing was too thick. And the few FBCTâs Iâve done have shown me that I need to play around with that consistency as well.

Anyway, youâll do great, just have fun with it!

cookiecakemonster Posted 23 Apr 2008 , 7:05pm
post #17 of 24

Thank you everyone for your replies!!!!!

they want a filling so if i use my tshirt pan. do you think i can do 2 so i can fill in between them or can i layer the one cake???


FromScratch Posted 23 Apr 2008 , 7:51pm
post #18 of 24

How many servings do they want? The t-shirt pan will serve the same as an 8" cake will.. since it says it takes one 2 layer cake mix. So that's about 20 servings. From the looks of the diagram you should be able to do 2 layers. That'll be about 40 servings. icon_smile.gif

luvmykidz Posted 23 Apr 2008 , 9:46pm
post #19 of 24

ok. I know many of you are going to gasp.....but i used "box" cake mix. I need a really good cake mix recipe that will be good but mainly sturdy (any recommendations?) icon_smile.gif
i then sprayed my pan and poured the stuff in. when baked I took it out and sliced off the top and put a thin layer of store bought frosting (I know you're all gasping again).i then rolled the fondant on but it came out aweful! what i mean by craters is that the top was all lumpy....
when i put one layer on the i slice the sides too so it will all be even?

FromScratch Posted 23 Apr 2008 , 10:15pm
post #20 of 24

Putting the thin layer is what did you in. You need to frost the cake. And I'd use something other than the canned icing since it isn't very sturdy at all. It gets runny fast and doesn't set nice at all. Using a boxed cake is fine though.. you can try doctoring the mix a little. Someone should be able to give you some ideas. I am a scratch baker and I have never doctored a mix in my life so I am clueless there.. icon_lol.gif. But I can give you a good buttercream recipe. I always switch the amounts for the shortening and butter since I hate the feel of shortening. I very rarely use this (I am a swiss meringue buttercream girl) but if I have to make buttercream with powdered sugar this is a great recipe..

2 cups Crisco Shortening
1 stick butter, slightly soft but not mushy
1/4 to 1/2 cup heavy cream
2 tsp. clear vanilla
2 pounds (8 cups) powdered sugar, sifted (measure, then sift)

In your mixer bowl, beat the shortening until it's smooth, add the butter and cream together until smooth and light and fluffy. Add smaller amount of the heavy cream and the vanilla and mix well.

Add half the powdered sugar and mix for 5 minutes on low-med. speed. Add remaining sugar and mix well. Add more cream or powdered sugar if necessary to adjust the consistency.

But when you frost your cake.. frost it like you weren't going to put fondant on it.. then pop it in the fridge to firm up the icing (if you use mostly crisco you may have to freeze it) and then lay on your fondant.. you'll be surprised and how much better it turns out. icon_smile.gif

lardbutt Posted 24 Apr 2008 , 12:05am
post #21 of 24
Originally Posted by Tany

i'm sorry this is the link..
I've only done 2 classes of the first wilton course.
i've tried fondant on my own and like it but this might be beyond me. i'm not sure!


Tany, Have you ever used colorflow? I find that super easy to work with. I think you learn that technique in the first wilton class.

cookiecakemonster Posted 26 Apr 2008 , 6:39pm
post #22 of 24


No i'v never learned colorflow. what is it?

lardbutt Posted 26 Apr 2008 , 7:43pm
post #23 of 24

It's sort of like using royal icing. Use it stiff to outline your design, then fill in or "flood" with thinned out mixture. The directions are also in the Wilton yearbooks, if you have any of those to look in.

Juds2323 Posted 26 Apr 2008 , 9:47pm
post #24 of 24

I love the pin prick method of design. I used it to do the dodgers logo on the cake in my gallery. Since it's a relatively simple logo. You print it out then take a pin and poke holes out lining it. then when you icing crusts you smooth it gently on top of the cake when you lift the paper the dots are left from the pin pricks. The just following the lines.



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