Henna20 Posted 18 Aug 2008 , 3:18pm
post #1 of

How do I make a closed book cake? Can I do it with buttercream or is it better to use fondant? (i have only worked with fondant a few times and never covered a cake)

16 replies
SeriousCakes Posted 18 Aug 2008 , 3:36pm
post #2 of

I've done it with buttercream:
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1154318
This was a 9x13 cut in half and stacked. I frosted the pages part first, then the parts for the cover. I used a round tip to do the edges of the cover for the overhang.
Hope this helps! icon_biggrin.gif

sugarshack Posted 18 Aug 2008 , 6:30pm
post #3 of

the books were easy just time consuming. a thick piece of white scored fondant with the lines was placed on the 3 sides for the pages. the spine and top cover were one piece. i added a TON of tylose to the colored fondant. rolled it out just under 1/4 inch thick. let it set up some before i put it on the cake. go no more than 1/4 inch over the top edge of the cake or cover will droop. I propped the corners up with viva for a while so they would not droop. the bottm "cover" is just strips (1/4 inch wide) applied along the bottom white part of the pages.

bobwonderbuns Posted 30 Apr 2010 , 3:21am
post #4 of

Sugarshack, is this the cake you're talking about? http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1222803

sugarshack Posted 30 Apr 2010 , 3:27am
post #5 of

yes bob!

justkist Posted 23 Jun 2011 , 1:43pm
post #6 of

Beautiful cake Sugar shack! Question for you though.... you description makes perfect sense to me for the bottom cake but is the top cake done in the exact same way? I wonder about what support the 1/4 strip that you add to look like the back cover of the top book. Is it just attached to "pages" and it sticks? kind of hovering?

dailey Posted 23 Jun 2011 , 1:56pm
post #7 of
Quote:
Originally Posted by justkist

Beautiful cake Sugar shack! Question for you though.... you description makes perfect sense to me for the bottom cake but is the top cake done in the exact same way? I wonder about what support the 1/4 strip that you add to look like the back cover of the top book. Is it just attached to "pages" and it sticks? kind of hovering?




Thought I would jump in here since I just did my first book cake last week. To answer your question, the strip *does* kinda hover. I propped it up with a skewer to dry but next time I think I will add a bit of gumpaste for strength.

justkist Posted 23 Jun 2011 , 2:05pm
post #8 of

Awesome thanks!

solascakes Posted 23 Jun 2011 , 2:37pm
post #9 of

There ia alittle description of how i made these,hope it helps. I cut the panels seperately and let them dry for a while (half a day),its fondant and gumpaste.I covered the white pages first with a strip and scored it with a fork.

http://cakecentral.com/gallery/1739065/1739078

justkist Posted 23 Jun 2011 , 2:40pm

If you let them dry for 1/2 day does it not crack/tear when you fold it for the binding edge?

gmfcakes Posted 23 Jun 2011 , 5:02pm

Here is a tutorial I found because I have to make one as well, but have not tried it yet.
http://thefrostedcakencookie.blogspot.com/2009/05/graduation-cake.html

candynumber1 Posted 23 Jun 2011 , 5:54pm
Quote:
Originally Posted by gmfcakes

Here is a tutorial I found because I have to make one as well, but have not tried it yet.
http://thefrostedcakencookie.blogspot.com/2009/05/graduation-cake.html



Great tutorial, Thanks!

KMKakes Posted 8 Nov 2011 , 5:07pm

would adding alot of TYLOSE to the fondant and allowing it to set for a little while prior to placing on the cake make the fondant crack upon placing upon the cake and will it be hard to cut thru for serving?

gmfcakes Posted 8 Nov 2011 , 5:17pm

Adding Tylose makes it stiffer, like gumpaste that will harden. So not sure you should use it to actually cover the cakes.

cakeyouverymuch Posted 8 Nov 2011 , 5:30pm

To keep the edges of the covers from curling as they dry, you could cut a piece of foamcore the size of your 'pages' and put it between the top and bottom cover edge until the fondant dries enough to remain stable.

tiggy2 Posted 8 Nov 2011 , 5:41pm

I used sugarshack's method and my books turned out beautifully. Tylose was not a problem when cutting as there is plenty of moisture in the cake to keep it soft. Check it out in my photos.

icer101 Posted 8 Nov 2011 , 6:16pm

Will this help? I have Sugarshacks dvd also, but this will help you now.


http://www.lovelytutorials.com/forum/showthread.php?s=7dc01739a5dd7cf391269a913cbe4a44&t=2931

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