kimmcannally Posted 14 Jun 2012 , 2:27am
post #1 of

I had a customer send me this picture and I'm trying to figure out if it is fondant or buttercream. She wants a cake like this done in buttercream. Is it do-able? It will also have to be outside in August in Alabama heat! I figure I will use Indydebi's buttercream to help with that aspect.
LL

10 replies
Annabakescakes Posted 14 Jun 2012 , 3:12am
post #2 of

I vote fondant. It would be close, but not quite right with buttercream.

BlakesCakes Posted 14 Jun 2012 , 4:34am
post #3 of
Quote:
Originally Posted by kimmcannally

I had a customer send me this picture and I'm trying to figure out if it is fondant or buttercream. She wants a cake like this done in buttercream. Is it do-able? It will also have to be outside in August in Alabama heat! I figure I will use Indydebi's buttercream to help with that aspect.




Fondant likely strengthened with tylose/cmc/gum tex or straight gum paste.

NO BUTTERCREAM outside in the humid Alabama August heat!!!!

There is NO buttercream that will hold up to that for any length of time. Even a fondant covered cake with Debi's BC under it shouldn't be exposed to that kind of heat for more than 30 mins., max.

Sometimes, people just can't have what they want. It's a fact of life.
Rae

kimmcannally Posted 15 Jun 2012 , 3:04am
post #4 of
Quote:
Originally Posted by BlakesCakes

Quote:
Originally Posted by kimmcannally

I had a customer send me this picture and I'm trying to figure out if it is fondant or buttercream. She wants a cake like this done in buttercream. Is it do-able? It will also have to be outside in August in Alabama heat! I figure I will use Indydebi's buttercream to help with that aspect.



Fondant likely strengthened with tylose/cmc/gum tex or straight gum paste.

NO BUTTERCREAM outside in the humid Alabama August heat!!!!

There is NO buttercream that will hold up to that for any length of time. Even a fondant covered cake with Debi's BC under it shouldn't be exposed to that kind of heat for more than 30 mins., max.

Sometimes, people just can't have what they want. It's a fact of life.
Rae




What would you suggest then? Fondant with something else under it?

leah_s Posted 15 Jun 2012 , 3:28am
post #5 of

Charlotte's Whipped Cream bc will hold up. I've done it in 90 heat and equal humidity for hours. Google it.

kimmcannally Posted 15 Jun 2012 , 1:18pm
post #6 of

Thanks!

annakat444 Posted 15 Jun 2012 , 7:59pm
post #7 of

I can't see the picture clearly, but it looks like thick lines on the cake, not ruffles...? If that's the case, couldn't you ice the cakes with buttercream, and then pipe on the thick lines with royal icing? Would that look weird?

kakeladi Posted 15 Jun 2012 , 9:24pm
post #8 of

.........couldn't you ice the cakes with buttercream, and then pipe on the thick lines with royal icing?........

Why use RI? icon_sad.gif It gets hard (as a *rock!*) and doesn't taste all that great. If it's lines and the cake is iced in b/cream, then use a slightly stiffer version of the same b'cream for the lines.

gmfcakes Posted 15 Jun 2012 , 9:49pm
post #9 of

Looks like it could be modeling chocolate.

gmfcakes Posted 15 Jun 2012 , 9:51pm

or just chocolate.

gmfcakes Posted 15 Jun 2012 , 10:13pm

look up chocolate wrap cake. very beautiful cakes. here are some links

http://cakecentral.com/cake-decorating-ftopict-720812.html
http://www.flickr.com/photos/scrumptiouscakes/3399222001/

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