shimmering Posted 18 Jul 2012 , 12:32am
post #1 of

I am making a square alphabet blocks cake for my nephew. What kind of frosting do i use on the cake so that I can get sharp edges for fondant. I have to transport the cake to chuk e cheese in daytime. Temp might be around 80-90 and chuk e cheese is around 20-30 mins away. But the car has ac.
I need help!! Any tips on transporting are appreciated too.

21 replies
Ashleyssweetdesigns Posted 18 Jul 2012 , 1:10am
post #2 of

I used an all butter based buttercream because once you chill it you can basically carve the icing by guiding along the edge of the cake board with a really hot scraper.

Addictive_desserts Posted 18 Jul 2012 , 5:34am
post #3 of

Ganache will get the corners sharper then buttercream!

cai0311 Posted 18 Jul 2012 , 6:18pm
post #4 of

I always use whipped white chocolate ganache under fondant.

srkmilklady Posted 18 Jul 2012 , 8:49pm
post #5 of

I was just watching this video today by Cupadeecakes on you tube. She uses an all buttercream icing.

http://www.youtube.com/watch?v=WH2sfcXT79A

There is also Chocolate Ganache that some people use and there is a video by" Inspired by Michelle" that is a 3 part video. However, she is covering a round cake in the videos, but it does give the general idea for ganaching a cake.

http://www.youtube.com/watch?v=qFtm8q4m4Bk
http://www.youtube.com/watch?v=OgrXxYLm0Sk&feature=fvwrel
http://www.youtube.com/watch?v=imfDvvSZn5I&feature=fvwrel

There is also this video showing how to ganache miniature square cakes...

http://www.youtube.com/watch?v=Ha36tf0SHro
http://www.youtube.com/watch?v=oxaL2fS4GCA&feature=channel&list=UL

HTH.. icon_smile.gif

Unlimited Posted 19 Jul 2012 , 5:56am
post #6 of

That first You Tube link has some nice sharp corners IF you want to spend an hour trying to ice one cake (crumbcoated off video, nearly 20 minute tutorial, waiting throughout three 10 minute freezing sessions, and more off video time to work on the top surface).

If you'd like "perfect sharp corners without even trying", check out the tutorial by BKeith that shows quick swipes using two spatulas.
How To Frost a Square Cake & Get Crisp Corners with Buttercream:
http://cakecentral.com/tutorial/how-to-frost-a-square-cake

srkmilklady Posted 19 Jul 2012 , 4:28pm
post #7 of

I guess the "long and short of it" is that there are several different ways to accomplish "square" corners and the best way, is to look at all options, try them and see what works best for you. You might even discover a NEW technique along the way. What works for one might not work for another. And some decorators, like me, might never get the best square corners...but I just keep practicing! icon_smile.gif

Unlimited Posted 20 Jul 2012 , 2:44am
post #8 of

Yep, that's why I linked to another option.

My background and experience is in production. When I see something that appears to be way too time-consuming, I try to avoid it. Finding more productive ways equals greater profits (and you can't continue doing what isn't profitable for very long).

AZCouture Posted 20 Jul 2012 , 3:36am
post #9 of

Upside down! I'll be doing one tomorrow evening, and do not have the patience to try to square up corners. I let the board and the fridge do all the work for me.

srkmilklady Posted 20 Jul 2012 , 4:08am
Quote:
Originally Posted by AZCouture

Upside down! I'll be doing one tomorrow evening, and do not have the patience to try to square up corners. I let the board and the fridge do all the work for me.




That's what I want to try next. Do you use buttercream or ganache when doing the upside down method?

AZCouture Posted 20 Jul 2012 , 4:23am

Both. Usually SMBC though.

vgcea Posted 20 Jul 2012 , 5:58am
Quote:
Originally Posted by AZCouture

Upside down! I'll be doing one tomorrow evening, and do not have the patience to try to square up corners. I let the board and the fridge do all the work for me.




AZCouture do you find that your fondant edges stay sharp after the cold SMBC under the fondant has come to room temperature?

AZCouture Posted 20 Jul 2012 , 1:37pm

The only way they'd soften up is if someone smushed them. I'm taking a class with a Planet Cake instructor in October and will finally see how they do it...so excited!

srkmilklady Posted 20 Jul 2012 , 2:24pm
Quote:
Originally Posted by AZCouture

The only way they'd soften up is if someone smushed them. I'm taking a class with a Planet Cake instructor in October and will finally see how they do it...so excited!




Oh I'm so jealous! Hope you enjoy the class! thumbs_up.gif

vgcea Posted 21 Jul 2012 , 1:53am
Quote:
Originally Posted by AZCouture

The only way they'd soften up is if someone smushed them. I'm taking a class with a Planet Cake instructor in October and will finally see how they do it...so excited!




I'm excited for you! How nice!

AZCouture Posted 21 Jul 2012 , 2:16am

I am counting the days. icon_biggrin.gif It's the madhatter class, and a large rose. 9 to 5 two days of nothing but ganache and mud cake. Ahhhhhhhh.

shimmering Posted 21 Jul 2012 , 11:20pm

Thanks for all the advice guys. I have decided on chocolate ganache, just becoz I like the taste better than buttercream. I ll try the upside down method, becoz it looks faster. I really don't have the time and patience to freeze the cake so many times. Moreover I have three cubes to cover so I want it done fast. Anyways the cake is due 29th. So wish me luck guys.

AZCouture Posted 21 Jul 2012 , 11:34pm

I recommend ganache very highly.

Charmed Posted 22 Jul 2012 , 3:08pm
Quote:
Originally Posted by AZCouture

The only way they'd soften up is if someone smushed them. I'm taking a class with a Planet Cake instructor in October and will finally see how they do it...so excited!



Oh my God how nice...Are you going to Australia to take the class? or do they have classes in States?

AZCouture Posted 22 Jul 2012 , 3:32pm

It's at Baking Arts in San Francisco on the last weekend in September. The instructor is flying over. Go sign up, this is pretty awesome!

Bluehue Posted 22 Jul 2012 , 5:25pm

Lolll - i am going to be in SF at the end of september also - (following DH on a business trip) - not for any classes .

Bluehue

paulstonia Posted 22 Jul 2012 , 6:06pm

Oh my goodness, I wish I could afford to go to take this class!

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