Dummy Cake

Decorating By Beth02 Updated 28 Apr 2010 , 12:07pm by Phyllis52

Beth02 Posted 27 Apr 2010 , 12:09am
post #1 of 13

I won't go into the details of why I'm doing a dummy cake but I might need to do one for my friend's wedding in October. I have never done a dummy cake and need some advice. I am a bridesmaid which gives me, obviously, duties the day of the wedding. I would like to do the dummy cake as far in advance as possible so it's all ready to go on wedding day.

If I'm decorating it with fondant, how early can I do it and how long will it last?

Are there any tips/tricks for keeping to looking fresh longer?

Tips/Tricks for storing it?

Any other information I might need for this task?

Thanks in advance!!!!

12 replies
BlakesCakes Posted 27 Apr 2010 , 12:47am
post #2 of 13

For the most part, you can do it as far in advance as you like.

Store it in a cool (under 80 degrees) clean, dry environment out of direct light (under a cardboard box with a some small holes punched in it works very well).

If you're using pinks, purples, blues, or lavenders, you may want to invest in ChefMaster no fade purple or pink. Other brands of colors will fade badly in any type of light, and can even go a bit pale on items stored for longer periods of time.


dsilvest Posted 27 Apr 2010 , 1:10am
post #3 of 13

Make the cake as early as you want. I have found that if you dust your flowers and leaves with chalk pastel they do not fade in the light. Since this cake will not be eaten there is no worry about it being food safe. I store mine in a cool dark room covered lightly with a plastic bag. I have some that have been stored this way for 2 1/2 years and the colour has not faded when I dusted with chalk pastel.

Beth02 Posted 27 Apr 2010 , 3:56am
post #4 of 13

Thank you all!

So when you do the dummy cake, do you still use buttercream to adhere the fondant to the "cake"? i was worried that the moisture from the bc would make the fondant slimy so I wanted to check. Thanks again!

dsilvest Posted 27 Apr 2010 , 4:01am
post #5 of 13

I just spritz a bit of water on the foam - no buttercream is used.
Make sure you light sand the edges to soften them. Sharp edges tend to tear the fondant.

Beth02 Posted 27 Apr 2010 , 4:06am
post #6 of 13

THANK YOU! I'm glad I asked!

beenie51 Posted 27 Apr 2010 , 10:39am
post #7 of 13

You can also use a thin coat of piping gel over the styrafoam. I have also heard you can thin the piping gel with a little water. icon_razz.gif

Phyllis52 Posted 27 Apr 2010 , 1:13pm
post #8 of 13

Is there any fondant that you prefer to use for dummy cakes?

dsilvest Posted 27 Apr 2010 , 1:20pm
post #9 of 13

I usually use MMF. I know some people use Wilton fondant that they have purchased with a coupon. Since no one is eating it, it doesn't have to taste good.

BlakesCakes Posted 27 Apr 2010 , 11:45pm
post #10 of 13
Originally Posted by Phyllis52

Is there any fondant that you prefer to use for dummy cakes?

I cover all of my dummies in Wilton fondant. It has the best texture and workability of any of the reasonably priced fondant. I just stock up when I have coupons for Michaels and JoAnn.


Phyllis52 Posted 28 Apr 2010 , 11:24am
post #11 of 13

Thanks guys. Can you do the MMF as far ahead as you would the Wilton?
I'm thinking because it has no preservatives.................

dsilvest Posted 28 Apr 2010 , 11:39am
post #12 of 13

MMF is fine to use on a dummy cake. It does not go bad.

Phyllis52 Posted 28 Apr 2010 , 12:07pm
post #13 of 13

Good to know, so I can use either one with a clear conscience!
Thank you so much.

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