Gumpaste Sculpture Ahead Of Time - How To Keep Soft?

Decorating By SandraDoll Updated 19 Jan 2012 , 10:20pm by SandraDoll

SandraDoll Posted 19 Jan 2012 , 3:21am
post #1 of 3

Hi all,

I don't post much except this time of year - I'm a hobby cake decorator mostly only for my daughter and her best friend's birthdays, which are a week apart lol.

For her friend's cake, I want to make a dragon climbing the cake like this:
Image

I would like, if at all possible, to make the figure about a week in advance.

Problem is, if I make it ahead of time and store it ventilated, it will dry too hard to be flexible (which I need it to be a little in order to place it well on the side of the cake so that it fits - I have no cake model to simulate the shape of the tiers.

If I place it in a well-sealed rubbermaid container, will it stay relatively soft, flexible enough to be able to place the limbs where I want them to be on the cake when the time comes?

For the record - for my sculptures I use MMF with tylose powder kneaded in, if that makes a difference!

2 replies
cupadeecakes Posted 19 Jan 2012 , 9:42pm
post #2 of 3

Have you used modeling chocolate before? It's easy to make at home (Google the recipe) and it works very well for molding figures. It holds its shape very well, but at the same time remains somewhat flexible. It really is the best of both worlds.

I realize I didn't really answer your question - I just have to spread the good word about modeling chocolate at every opportunity! icon_lol.gif

SandraDoll Posted 19 Jan 2012 , 10:20pm
post #3 of 3
Quote:
Originally Posted by cupadeecakes

Have you used modeling chocolate before? It's easy to make at home (Google the recipe) and it works very well for molding figures. It holds its shape very well, but at the same time remains somewhat flexible. It really is the best of both worlds.

I realize I didn't really answer your question - I just have to spread the good word about modeling chocolate at every opportunity! icon_lol.gif




Hmm good idea but wouldn't I need all new colour gels though, for chocolate? Or is there some way to colour the chocolate with regular gel colouring? I use Americolor, if that makes a difference?

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