Wine Bottle & Crate Tips

Decorating By gia2088 Updated 5 Dec 2008 , 7:03am by plbennett_8

gia2088 Posted 4 Dec 2008 , 12:21am
post #1 of 8

I'm making a wine bottle and crate cake this weekend. I already have the bottle made, and just need a few tips on the crate. Should I make it out of gumpaste or just apply fondant to the sides? The cake also needs to be refridgerated because they want raspberry filling. i will try to attach a similar pic of the cake i'm making.

TIA,
Angie
LL

7 replies
smitakasargod Posted 4 Dec 2008 , 12:35am
post #2 of 8

I made mine out of 50/50 gumpaste and fondant (more so because I didn't ave enough gumpaste) I just made panels, let them dry overnight, and stuck them together to the side of the cake with ganache.

panchanewjersey Posted 4 Dec 2008 , 12:38am
post #3 of 8

I would apply fondant to sides but color it and make it look like wood before applying it. Also let it dry so it's kinda hard before you attach it too sides. I can" remember where I saw someone do this. But that's how they did it.

gia2088 Posted 4 Dec 2008 , 1:47am
post #4 of 8

thanks for your help, will i be able to refridgerate the cake w/ the fondant sides and gumpaste bottle on top?

MissRobin Posted 4 Dec 2008 , 2:38pm
post #5 of 8

I used fondant on my crate and after I cut the sides out, I put them in the freezer for a few seconds, so they would be easier to apply to side of cake.

2508s42 Posted 4 Dec 2008 , 3:05pm
post #6 of 8

I don't understand why it needs to be refrigerated. Are you making the raspberry filling from scratch? Did you add sugar? Sugar is a preservative. Jam anyone? It should be fine at room temperature for a couple of days, especially if it has fondant. The fondant keeps it fresh (air tight seal) for a couple of days. I do this all the time, and I have never had a problem. Also, no one has ever gotten food poisoning from my filling. The only time I worry about it is if it is a cream based filling.

gia2088 Posted 4 Dec 2008 , 6:15pm
post #7 of 8

This is the recipe I use for my raspberry filling, will this need to be refridgerated?


1 pkg (16 ounces) frozen raspberries packed in sugar thawed
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon juice

plbennett_8 Posted 5 Dec 2008 , 7:03am
post #8 of 8

I use seedless Smuckers Raspberry and have no problems... There is also the filling that you buy at the cake store that don't have to go in the fridge...

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