Newbie Full Of Questions!

Decorating By bethangradford Updated 29 Sep 2009 , 11:06am by Tiffany29

bethangradford Posted 28 Sep 2009 , 10:53am
post #1 of 11

I can't wait to get stuck into cake decorating, ideally i'd love to do character cakes with sugarpaste/fondant icing figures like Masie parrish (who is awesome!!!) but i have so many questions i'd love answers to before i get going! sooooo.......
1. are all cakes ie maderia/ fruit/ chocolate alrite to cover in sugarpaste and sculpt?
2. after a cake is baked how long until you put icing and decoration on and then how long until it is inedible and out of date?
3. Is there a way to stop for example the jam and buttercream inside a victoria sponge from "splurging" out of the sides. is there an ideal jam or buttercream mix to stop this and keep the filling relatively firm?
4. is the dust used to paint and shade figures edible?....are figures made to be eaten!?????!
5. are there some basic definate NO NO'S in cake decorating.....

Iv'e got loads more but i'm an absolute beginner so anyhelp at all will really be appreciated!

10 replies
Tiffany29 Posted 28 Sep 2009 , 11:08am
post #2 of 11

Hi and welcome to cc. I'll try to answer a few of your questions and hopefully others can too. Most cakes are ok to cover in fondant. I usually decorate after the cake is fully cooled before decorating. To keep your filling from squishing out you need to use a thick dam of icing.(very stiff buttercream) pipe it around the inside edges of the cake then add filling. make sure the filling does not come uo any higher than the dam. Some figures can be eaten if made of fondant. All dusts used to paint figures should be edible. A definate no no is selling cakes without a license and selling character cakes, ex: mickey mouse,pooh dora. They are all copy righted and you can get in trouble for that. Good luck! HTH! icon_smile.gif

Tiffany29 Posted 28 Sep 2009 , 11:24am
post #3 of 11

I wanted to add there are lots of tutorials here on cc. There are videos on youtube to learn from, just type in cake decorating and you'll find lots of helpful tips. HTH!

animeanna1 Posted 28 Sep 2009 , 5:08pm
post #4 of 11

oh those are good questions. i'm a beginner too, and maybe my questions can be answered here too?
i want to know, is gum paste edible? and what do you make with it. i've read that they make figures out of it, but what's the difference between making figures from gum past, vs. fondant?

Tiffany29 Posted 28 Sep 2009 , 6:58pm
post #5 of 11

welcome animeanna1! I have never used gumpaste. It dries hard and I am pretty sure no one eats it! I think it's more for decorating. When I made the trees for one of my cakes I used fondant mixed with tylose powder to make the fondant firm and they dried hard. Hopefully someone can come along with more info.

Chels335 Posted 29 Sep 2009 , 3:14am
post #6 of 11

I have another question, I am new to cakes and in a lot of descriptions there is the abbreviation RI what does this stand for?

tatorchip Posted 29 Sep 2009 , 3:26am
post #7 of 11
Originally Posted by Chels335

I have another question, I am new to cakes and in a lot of descriptions there is the abbreviation RI what does this stand for?

royal icing
welcome all to CC,
Tiffany29 gave very good info, I agree with all her advice

adree313 Posted 29 Sep 2009 , 3:38am
post #8 of 11

most of the abbreviations will show their definition if you hover your mouse over them. new feature. gotta love it!

gumpaste is definitely more of a "for looks" substance. if you want your characters (or whatever decorations you're making) to be able to actually be eaten, you would make them out of straight fondant.

gumpaste: dries quickly, dries ROCK hard, can be rolled out very, very thing (perfect for gumpaste flowers)

as for the other questions i think tiffany handled them pretty well icon_wink.gif

bethangradford Posted 29 Sep 2009 , 8:45am
post #9 of 11

what does it mean to torte a cake???....

online_annie Posted 29 Sep 2009 , 9:57am
post #10 of 11

To Torte a Cake means to divide the layers horizontally making 2 cake layers into 4 lcake layers.

To ensure straight even layers, I use a Cake Leveler. Once my cake layers has cooled compeletely out of the pan. I place the leveler next to it, line the wire so it is in the middle of the layer and gently moving back and forth with a sawing motion until the layer has been halved.

Makes for a better looking and tasting cake in my personal opinion. I torte all of my cakes.

Tiffany29 Posted 29 Sep 2009 , 11:06am
post #11 of 11

Thanks adree313 and tatorchip!! icon_smile.gif

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