Need Help On Drum Cake!!

Decorating By dvuong Updated 15 Nov 2011 , 10:20pm by JanH

dvuong Posted 14 Nov 2011 , 3:55pm
post #1 of 2

Hello everyone! I'm in major need of help. I was just asked to make a taiko drum birthday cake, like this one: Image

I have only had minimal experience working with fondant. I need some ideas on execution. I was thinking of baking the cakes in a pyrex bowls for the two tapered ends and some round cakes for the center. I would also be using cake boards between each layer for support and doweling.

Does this sound like a workable idea or can someone else offer me some advice? Also, does anyone have any ideas on cake flavors? Am I limited to non parishable fillings if I plan on keeping the cake out overnight to avoid putting a cake covered in fondant in the refrigerator?

Thank you so much! You will all be a major life saver!![/img]

1 reply
JanH Posted 15 Nov 2011 , 10:20pm
post #2 of 2
Quote:
Originally Posted by dvuong

Am I limited to non parishable fillings if I plan on keeping the cake out overnight to avoid putting a cake covered in fondant in the refrigerator?




Yes, perishable fillings will spoil if not stored properly - so refrigeration will be required until the cake is served.

Once option is to use the sleeved pastry fillings (shelf stable), as the filled cake doesn't require refrigeration:

http://www.globalsugarart.com/cat.php?cid=841&s=&name=Cake%20Mixes,%20Icings%20&%20Ingredients/Cake%20&%20Pastry%20Fillings

http://tinyurl.com/7v374gs

Amount of filling needed by cake size:

http://www.countrykitchensa.com/ckideas/ckidea.aspx?Occ1Id=53&ideaId=168&idea=494

HTH

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