Ok Ive already asked a million questions about this cake, but here are two more.
How can I secure the chocolate shells and coral to the fondant cake? Will melted chocolate stick to the fondant?
Also, can you use bettercreme as a crumbcoat under fondant? I think I heard something about whipped topping not being good because of the moisture content but I dont know if that applies to bettercreme.
BTW I had to make the fan coral out of chocolate. I tried it with royal first, but after 2 days I couldnt pick up the stuff without it breaking. It wont last a 3 hour car ride, even if I packed it in a box. I like it better out of chocolate anyway. Do you guys assemble your shells on site? Im a little worried about driving so far with that fan coral on the cake. Even though its stronger than the RI, its still very delicate. How do you guys so this?
I always put a crumb coat of buttercream under fondant. Just make certain your crumb coat is very smooth. You can attach anything to fondant with a little "glue" made of tylose and water or gumpaste and water. I've not made the shells so I can't help you there. The coral sounds lovely..good luck with it. What about making it from gumpaste?
I tried making the coral with gumpaste, but it looked bulky and unrealistic. It looks very delicate and pretty done in RI or chocolate. Ill see if I can post some photos later tonight.
Tylose glue will hold chocolate to fondant? Im so worried about transporting this thing, but I also dont want to have to do too much work on site. That makes me nervous. I always worry that if something goes wrong I wont be able to fix it as easily on site.
You know, I'm not sure about chocolate on fondant. I think you should try it first. I'm trying to remember if I've every attached chocolate and I can't really remember doing so. I don't want to provide you with bad information. I would love to see the pictures. RI would make really pretty coral pieces. Just make sure you have a lot of extra pieces. Good luck on transporting them.
double post. Im having trouble with this site lately.
Wow. Those are really nice pieces. I absolutely love the coral. You're correct, they look (and probably are) very delicate. I can't wait to see the finished cake.
NO BETTERCREME UNDER FONDANT!!!!!!!!!!!!!1
Bettercreme has too much water and air in it. It will deflate, ooze, and melt the fondant from the underside. No whipped frostings/toppings under fondant, ever.
Wow. Ok. A simple, "no, that wont work" would have sufficed. lol.
Those are so beautiful! What did you use to make them shine?
So, Rae, what do you use as a crumb coat with fondant?
I generally use a fairly thick coat of buttercream or whipped ganache under fondant.
In summer months, I use a buttercream that's 3/4 hi ratio + 1/4 butter. In the winter, I generally use half butter + half hi ratio.
Oh, and the reason I was so emphatic in my response is because I find that, sometimes, if you leave a door open--even a tiny bit--someone will feel that they just have to try to walk thru it...........and then wind up posting in the "Disasters" about how they were just SURE that it was OK......
There is a photo of it. Its that little container of antique silk powder. I just brushed it on. Its what the lady at the cake store recommended I get for my shells to give it a realistic shine. Except I dont like it for the shells at all. It looks great for pearls though.
Thank you for keeping me from disaster, Rae. Your advice is greatly appreciated.
No one has really said much about how to attach the pieces. Im surprised. I know there are lots of people who have made cakes like this. I see photos all over this site. Help me, guys! lol.
Thank you Edna! Your cake looks very similar to what Im going to do. I was going to arrange the shells in the same way, except Im going to cover it in a light blue/teal fondant. Your cake is very beautiful. Im excited that I get to do this as it is my first seashell cake. Living in FL I know its really popular. This cake is due Saturday, and when I go back to work Sun I have a seashell cake with sunflowers.
Thanks for your advice. I think I will use chocolate to hold the shells. Oh btw I used a tip 4 I think for the RI coral. I even tried putting more layers on it and putting more icing on the backside. It still broke. Im satisfied with the chocolate coral though, so its ok.
JCE, can I ask what kind of white chocolate you use? I'm guessing that is what is in the bag in your picture. I'm trying to find a white chocolate that I can order (since I can't get anything besides baking white here) that tastes good enough to do ganache or mold with. I've tried chips in ganache and I did not like the taste at all. I'll probably have to wait until fall to get some anyway since everything melts on its way to Texas these days.
Thanks for your help.
Honestly I have not found much I like either. However, when I was at the local cake store the other day they had me sample some of their white chocolate and it was pretty good. If taste is really an issue I think Ill buy that next time, however on THIS cake, price was the issue. I only charged him $70 and Im not making a penny on this cake. So he got cheap white chocolate from the grocery store. lol.
The round chocolate in the bag came from wal mart. They just remodeled and now have a bunch of party stuff, favors, candies, etc. These are sixlets, candy coated chocolate. I thought they would make good pearls so I bought them. They make great pearls. Better than rolling fondant all day.
Ahhhhh, they are candy coated - that is why they are so white. I thought that was what you were melting. I use Ghiradelli Melting Chocolate (bought out Sam's at Christmas) to cover things with, but it doesn't taste good in ganache. I am wanting to use ganache under fondant for an upcoming wedding cake. I can't charge at all, so cost is definitely an issue with me, but it HAS to taste good. Looks like it will probably be buttercream underneath the fondant this time.
Thanks for your help.
You know what I did the same thing today. I just frosting this cake today and I was planning on using ganache too, but I didnt because I was worried about the taste. I dont like white chocolate in ganache either. I wonder if it would taste better if it were flavored somehow?
Anyway I went with buttercream as well.
On a side note...OMG this cake was soooo good. The top tier is key lime with a keylime/cheesecake flavored filling and keylime curd. I couldnt stop licking the bowl when I was done! I had to throw it in the sink so I would stop licking it. lol. Argh. Is there such a thing as a skinny cake decorator? Id like to know how that trick is pulled off.
The top tier is key lime with a keylime/cheesecake flavored filling and keylime curd.
This sounds SOOOO good. How did you do the filling???
JCE62108, was your coral made from a mold or free-form? I really want to try to recreate it. It is so beautiful. And, Edna, as always your cakes are just awesome!
I took macsmom's advice and made a mock cheesecake filling using bettercream and cheesecake pudding. I added a little cheesecake flavor and keylime flavor and a tad bit of keylime juice. It was goooood. Key lime curd, I just used a standard curd recipe. I think they are all pretty much the same.
I made the coral by hand.
Thanks for the complements!..I would say that maybe the royal icing was too runny and made it unstable..Is something to watch out when you make them out of royal icing
Wow ! That turned out Great...
Beautiful!...Glad all went well!
That turned out so nice! I am so impressed--no coral breakage I assume.
tonedna- that cake is awesome!