Advice On Stanley Cup Cake Technique

Decorating By MiriamG Updated 23 May 2012 , 7:21pm by shannycakers

MiriamG Posted 16 May 2012 , 12:56am
post #1 of 4

Hi all,

I'm making a cake in the shape of the Stanley Cup (see image below). I'm debating whether to cover each of the five main sections entirely in fondant, and then stack them. Or stack the cakes and then just wrap fondant around them so that I don't have to use as much fondant.

Do you think I will still be able to achieve the same look, and have it look good, with just the wrapping? I will be putting a long, thin, roll of fondant in between each section to demarcate them, just as it is on the trophy.

Thanks in advance for your suggestions!

3 replies
buble Posted 23 May 2012 , 4:24pm
post #2 of 4

Will be very interesting to know too. How can we make the top part? The cup.

jgifford Posted 23 May 2012 , 6:37pm
post #3 of 4

Wow - what an undertaking! That's going to be one beautiful cake. I think you'll be happier if you go ahead and cover each part with fondant as opposed to wrapping it around the cake. Just be sure to support, support, support.

Can't wait to see pics of the finished product!

shannycakers Posted 23 May 2012 , 7:21pm
post #4 of 4

I would like to know how you are doing the cup on top? I have this same exact order and have yet to figure the cup part out. Order is for July. I am using the mehod of covering each cake as mentioned, but most of my cake is foam because its for a small wedding..

Also are you airbrushing it silver??

Happy caking!

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