Hi all! I'm a newbie - and I'm totally in love with this site! I am making an egg-free, nut-free lego cake. I am not a pro- just an artsy mom who likes to spoil her food allergy kid. I used to live below a pastry chef, and have learned a few skills...
Thanks for all the great info available here! After several days of researching here and on other sites, I have a plan and Questions... Please critique it and make me do a better job!
Overall Effect: A set of various lego cakes that are stacked to look like interlocking legos.
I will be using a vegan vanilla cake recipe with a "buttercream"(my own allergen free kind - it's not a cooked version and is a little denser than traditional buttercream - it's probably about the consistency of the wilton practice stuff recipe) and then rolled fondant as the outerlayer. The vegan cake is somewhat crispy on the edges and makes for a nice crusty edge that should hold up well. I plan to use the bubble tea straws as supports under the overlapping areas. I plan to use the "dam" idea that I've read about to keep they layers from bubbling out under the rf... I will also be using oreo cookies for the pegs on the legos.
1. Do I need a support in addition to the straws? Vegan cake is a bit denser and heavier than normal cake (it's almost like a banana bread texture -crunchy on the edges and softer in the middle).
2. For fondant, I would like to try the MM fondant as I think it sounds tastier than normal RF... Is it as easy to use?
3. For vibrant lego colors - I assume that the coloring paste and intense kneading should be fine... Or is there a better way? I do not have access to an airbrush.
4. When rolling out the RF, do you recommend CS or PS? Or shortening?
5. To get a good plastic look to the legos, should I spray them with oil after construction?
6. To cover the oreos, do I need to put a layer of BC on them too? Any special trick to adhering the pegs to the lego bricks?
7. Smoothing paddles --- I'm just a mom - and I don't want to purchase smoothing paddles when I barely ever make RF cakes... I have a plastic pampered chef cutting board squeege type thing - do you think that might work?
8. How do you make a nice square edge with the RF? Or should I just be happy with a rounded edge?
Sorry for so many questions, I am a perfectionist... and I want that smooth plastic lego look!
TIA!!! FWIW - my little man is always so dismayed when he can't have the cake at other kid's parties... (somehow, a fancy cupcake made by mom still isn't as cool as having what everyone else is having). So it's really special when we have a party at our house and everyone gets his kind of cake! Thanks for helping me to make this very special for him!
Maria, Queen of Food Allergies.
wow! When you have a question you have a question! lol Ok I am not sure I can answer all of these but I will take a crack at some of them. I am not an expert by any means but have worked with the mmf and have done some 3-d and stacked cakes.
I would think that if you spaced your bubble straws out well and used enough to take on the load from your top cake you should be ok. When in doubt though I would get yourself some dowels. They are rather inexpensive and can certainly save you a lot of heart ache and hard work in a pinch.
The mmf is fabulous! I have tried doing it several different ways and if you look under the recipe section on here you will see that a lot of the folks on here have found ways to simplify the process and turn out a terrific fondant. My kids and clients love it! It tastes loads better than some of the store bought and its a lot easier on the pocket book.
For vibrant colors I would do what you have planned. You will find that the longer you let the fondant rest after kneading in your color , the better with some colors like red,black, anything you really need dark. It takes a bit for the sugar to fully absorb these colors and develop them. I have found that if I am dissatisfied with the outcome of the color, I go ahead and apply it to my project and then thin down some color with some vodka and brush the color directly on where I need it to be darker. The alcohol evaporates and doesn't melt my sugar or fondant down.
On the rolling out the fondant question.. Everyone has their own way of doing this. It truly has to do with what works best for you. I myself slather my counters with shortening and roll it out then I lightly roll my fondant back over the top of my rolling pin and carry it over the top of my cake and lightly unroll over the top of my bc.
On the plastic look you certainly could use the oil but I would go very light with it since it can definately soften the fondant and cause it to degrade a bit.
If you are completely enveloping the oreo you shouldnt need the bc but understand that the bc helps the fondant stick and it adds a softened look to it.
I smooth my fondant with my hands! I am a cheapo lol my hands seem to work just fine .. some folks swear by those paddles but it is all up to you and what you are most comfortable. I would think that if you are not making a habit of doing these all that often.. it would not be worth even the minimal expense.
It is very difficult to get the sharp edge with fondant. If you are wanting that edge you almost have to cut it and piece it to get the sharp corners etc.
I completely understand what you mean. I too have a special needs child and it is really hard for them to stick out when the other kids can all have things.. I wish him a very happy birthday and you a great deal of luck. You are a special mom for making his special day that much more special. Good luck!!