I was watching the fabulous cake show that showcased Carolina decorators and one of the did an interesting thing that I'm wondering if any of you had tried:
She had a bucket of cake crumbs mixed with BC, Cake ball mixture basically, and added it to the front of a dog cake that she was making to form it's legs and some of the other poking out parts of the dog.
Have any of you done this? if so what was the result?
I saw that too. It looks nasty. Can't imagine that it doesnt fall apart into a crumbly mess when it is cut. I think it would be viable, however, on a smaller scale, like cake ball size.
I use it quite frequently. I used to call it "cake mush", but now I call it "cake spackle". My ratio is about 70/30 icing to cake crumbs, so it's almost straight icing. I only use it to fill in areas that would be too fragile and difficult to ice if it was straight cake.
Have never received a negative review even when I've specifically asked about it. Some of my customers have been around for so long, they wouldn't hesitate to be honest with me.
I used it on this cake to even it out all the way around (after carving off too much... grrr)
Used it on this cake to build up the knees and other features
Used it on this cake to build up the tail
How/when would you use this instead of RKT?
I think Toba Garrett demonstrates this technique in her book "The Well Decorated Cake," and she uses it basically as a crumb coat, and to fill in gaps. Don't quote me on this, because I cant remember for sure, (which is not unusual for me ) I think that's where I saw it. Hers is basically a mixture of cake, icing, and a very small amount of the cake filling also. She calls hers "spackle" also believe.
Yes, Toba wrote about it in her book.
I "spackle" all my fondant cakes, it covers any minor problems ( I then put a coat of IMBC)and gives a nice smooth base to put your fondant on. Looks flawless when done.