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Decorating By leannedash Updated 2 Oct 2010 , 2:28pm by Sweetwise

leannedash Posted 1 Oct 2010 , 11:15pm
post #1 of 11

Hi all...ok I am sooo addicted to this website. just came across it.. icon_biggrin.gif
Anyway, I am very new to cake decorating, just took Wilton's decorating basics and now onto fondant and gumpaste this week.
so, i am attempting to make my daughters bday cake this year. some ideas on what kind of cake to use....best boxed cakes that everyone uses?
I am going to use fondant. still not sure what kind of fondant to use...MMF or the Michele fondant that seems to be very popular...what would be easiest for a first timer? also what do you all use to stick fondant on fondant? gumpaste glue? can u use wilton gel color to color the fondant?
Oh and i do not have a kitchen aid...just a handheld...am i in for it??
please reply...i would really appreciate the expert knowledge
thanks in advance!!!!!
leanne
PS...tastiest buttercream recipe????

10 replies
Tea42 Posted 1 Oct 2010 , 11:34pm
post #2 of 11

You will learn a lot from your fondant class. So much of this depends on each individual; I like making my own fondant. Search the recipe section and give one a try. (I like the buttercream fondant) They will be more difficult on the hands without a good stand mixer but not impossible.

Good luck with your adventures.

madgeowens Posted 1 Oct 2010 , 11:36pm
post #3 of 11

Just a teeny but of water will do. My very first time with fondant I used stroe bought........the wilton fondant is not gross like it use to be and its nice to work with. I use mmf, but for the first time I would really consider using ready made. Just check the recipe section for whatever butter cream recipe looks good to you...
I use a stick of butter and a cup of shortening,tsp vanilla tsp of almond extract....cream that and add 4 cups of ps(also I use salted butter and omit adding salt)...I use sugarshacks idea with the creamer which is equal parts of dry creamer to hot water, it makes bc so smooth and nice..you can use meringue powder or not.....welcome to cake central icon_smile.gif

leannedash Posted 2 Oct 2010 , 1:31am
post #4 of 11

thanks everyone for the great ideas....so i just decided that i am gonna just buy a kitchen aid...i think it will be worth it in the long run, especially with the holidays coming up...
i also think i may try the mmf because i tried the wilton fondant and i am not too impressed...kinda has a chemical taste...but we will see...
my daughters bday theme is strawberry shortcake....found LOADS of pics to help my design...will post them for sure when im done
thanks again for the warm welcome! icon_wink.gif

oh ps...what kind of cake boards does everyone use for the base....something sturdy to hold lots of weight???

tracey1970 Posted 2 Oct 2010 , 2:03am
post #5 of 11

You will love a Kitchen Aid. I buy all my fondant - Satin Ice, Fondarific are great tasting. Wilton is great for non-edible accessories. Most bought fondant comes in such great colors that I don't often "dye" it myself anymore, but you can use either gel or powder colors to make it whatever color you want. When I stick fondant to fondant, I just give it a light brush with water. I use gum glue for more heavy duty stuff. For BC, I use a combo of Indydebi's and Sugarshack's recipes - both are on here.

Narie Posted 2 Oct 2010 , 2:10am
post #6 of 11

leannedash- Welcome- cakes- box mix, doctored box mix and made from scratch -it is all a matter of taste. Anyone of us could tell you what we liked best, but that doesn't mean you will like it. You will just have to do the trial error, read what people recommend and try them out. You will soon have your own collection of favorites.
Personally, I'm not fond of box mixes; however, a member whose opinion I respect uses Betty Crocker.

carmijok Posted 2 Oct 2010 , 2:30am
post #7 of 11

I'll give you my most requested cake...and it was also the most requested at the bakery I used to work for.
Betty Crocker French Vanilla...mix as directed...then add 1/4 tsp Creme Bouquet (a flavor emulsion you can find at cake stores...or online).
That's it. The Cream Bouquet adds a touch of citrus that you can't really detect...it just makes the cake taste like a scratch cake. A little goes a long way. Easy peasy!
Then I frost with the following buttercream recipe:
8 ounces of real butter
8 ounces of cream cheese
One 2lb package of powdered sugar
Cream your butter and cream cheese together really well, then slowly add your powdered sugar.

Good filliings for this cake are just about anything...raspberry, lemon, bavarian cream, whipped ganache...or even just the regular buttercream.
This frosting crusts well, but it needs to be kept cold. I layer on a crumb coat, cool...then another layer....cool, then another layer until I don't see cake anymore. Then add your decor. Keep in cooler until an hour or two before you need it to give the cake and frosting time to soften and it just melts in your mouth. It's very rich though. Have fun! icon_biggrin.gif

Sweetwise Posted 2 Oct 2010 , 1:05pm
post #8 of 11

If you use a box mix, I like to bring all ingredients to a really warm temp first so you get better mixing, better cake consistency, denser cake, more level cake. So I put eggs (in shell of course) in HOT tap water to bring them to warmer temp. HOT water, warm up oil in microwave. Your batter will be warm going into the oven, giving you a more level cake.

We really love FondX best. Check out my video on covering a cake. There's also one on our you tube channel about torting and fillingthat might be helpful (there's a section about scratch cakes being a little drier, and how to fix that with simple syrup). www.youtube.com/sweetwiseinc

Don't let a few early mishaps scare you. Cake decorating can be such a rewarding hobby. This is a great forum to throw out questions, so don't be afraid to ask what might seem a simple one. Everyone is usually really helpful! Good luck!

FACSlady Posted 2 Oct 2010 , 1:20pm
post #9 of 11

I haven't tried it, but everyone says it's great:sophiebelle's jello fondant. It would be pretty and tasty with a strawberry shortcake theme.

cakeythings1961 Posted 2 Oct 2010 , 1:48pm
post #10 of 11
Quote:
Originally Posted by Sweetwise

If you use a box mix, I like to bring all ingredients to a really warm temp first so you get better mixing, better cake consistency, denser cake, more level cake. So I put eggs (in shell of course) in HOT tap water to bring them to warmer temp. HOT water, warm up oil in microwave. Your batter will be warm going into the oven, giving you a more level cake.




Wow, what an interesting idea! I've always tried to bring ingredients to room temp, but I never thought about making everything warm. I can't wait to try this!

BTW, keep those videos coming. icon_smile.gif

Sweetwise Posted 2 Oct 2010 , 2:28pm
post #11 of 11

Yes, I have no idea why that works - probably come great food science answer that someone smarter than me can answer. I can just pass on what works for me. Let us know what videos you want to see!

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