mamas07 Posted 18 Jan 2013 , 7:37pm
post #1 of

Hi guys,

 

I am making a cake for my mother inlaws 65th birthday and we wanted to tease her with a cake that had some dentures on it and other things..

 

Just curious about Marizpan .. would that be something easy to make the teeth out of or just use fondant/gumpaste?

 

has anyone made these before? Maybe could lend me some advice please...

 

thanks in advance!

32 replies
-K8memphis Posted 18 Jan 2013 , 7:51pm
post #2 of

i've made teeth but not dentures i don't think

 

but i think making the pink part fondant and the tooth part marzipan

 

might show a subtle but interesting texture change to lend authenticity

 

marzipan is so matte

 

and you can get a nice shine on the stiffened fondant

 

well maybe the tooth part should be shiny too

 

but i was just thinking the surface of a tooth has a bit of texture on it anyway

 

but i love to model with marzipan and eating up the booboos is not a problem either icon_lol.gif

-K8memphis Posted 18 Jan 2013 , 7:57pm
post #3 of

come to think of it, i made piano keys out of the marzipan and those are called 'ivories"

 

so should work fine as teeth i think

 

(any excuse to make it--it's irresistible)

mamas07 Posted 19 Jan 2013 , 12:54am
post #4 of

Athanks guys im going to try that and see how it works..

one more thing hiw do i make it shiny?

-K8memphis Posted 19 Jan 2013 , 1:03am
post #5 of

you can rub it with alcohol, lemon extract or vodka

 

or you can get some white edible glitter -- its very light and looks like the flakes would blow away

 

this is gum arabic--sold at michael's type stores

 

dissolve some in water and brush it on for super shine (does not dissolve in alcohol)

 

i haven't tested it on marzipan per se

 

no reason why it would not work on it though

-K8memphis Posted 19 Jan 2013 , 1:05am
post #6 of

i just saw a denture chocolate mold on tomric for what it's worth

 

http://tomric.com/index.php?route=product/search&filter_name=dental

mamas07 Posted 19 Jan 2013 , 2:27am
post #7 of

A

Original message sent by -K8memphis

you can rub it with alcohol, lemon extract or vodka

or you can get some white edible glitter -- its very light and looks like the flakes would blow away

this is gum arabic--sold at michael's type stores

dissolve some in [U]water[/U] and brush it on for super shine (does not dissolve in alcohol)

i haven't tested it on marzipan per se

no reason why it would not work on it though

Original message sent by -K8memphis

i just saw a denture chocolate mold on tomric for what it's worth

[URL=http://tomric.com/index.php?route=product/search&filter_name=dental]http://tomric.com/index.php?route=product/search&filter_name=dental[/URL]

thanks for the help!! will have to post some pics when i finish..

mamas07 Posted 19 Jan 2013 , 6:54am
post #8 of

Aok soo this is what i did tonight, i think the top is to heavy the center is sinking but maybe when it dries itll be better...

i didnt do the marizpon just tried what i had at home..

how long will it take to dry?? couple days? if its not dry is there a way to make it dry faster?

mamas07 Posted 19 Jan 2013 , 7:18am
post #9 of

Aoops forgot the pic lol

[IMG]http://cakecentral.com/content/type/61/id/2898256/width/200/height/400[/IMG]

-K8memphis Posted 19 Jan 2013 , 2:21pm

oh they are awesome!!!!!!

 

what a hoot!!!!

 

fantastic--making me laugh this morning--so toothy!!!

 

can you dry them apart

 

do you have to stack them up to dry

 

are they make in two pieces??

 

can you prop it up with paper towels or something???

 

or set it in a cup or bowl or something

 

or on a plate that has a rim that will help hold things

 

and not let them sink???

 

can you dry them upside down or somthing???

 

you did a great job

 

your mom's gonna love this!!!!

-K8memphis Posted 19 Jan 2013 , 2:24pm

or put a layer of paper towel and aluminum foil around them

 

make a mold of the foil that will hold them up till they dry

 

i dry stuff in my warming drawer in my oven but this would melt in there

 

too complicated for extra heat

 

should air dry fine

 

hope you added something (like tylose or cornstarch) to the fondant to help it dry crispier???

mamas07 Posted 19 Jan 2013 , 4:05pm

A

Original message sent by -K8memphis

oh they are awesome!!!!!!

what a hoot!!!!

fantastic--making me laugh this morning--so toothy!!!

can you dry them apart

do you have to stack them up to dry

are they make in two pieces??

can you prop it up with paper towels or something???

or set it in a cup or bowl or something

or on a plate that has a rim that will help hold things

and not let them sink???

can you dry them upside down or somthing???

you did a great job

your mom's gonna love this!!!!

thanks! glad you think its funny, thats the point! my hubby said they look like cows teeth bahahah goofball!

they are two pieces, i just placed them ontop each other to get an idea of what itll look like when done. im dryingthem upside down now.. im just afraid it wont be dry in time..

i used tons of cornstarch/powder while making it- the fondant was super sticky. but i didnt mix any in it or any gumpaste ( ran out :( ) i think i shouldve have at least done that to help dry it faster..

maybe using a fan pointed at it or (new) hairdryer??

-K8memphis Posted 19 Jan 2013 , 4:13pm

no heat

 

heat meltifies it

 

then it does dry harder

 

only use heat if you can control the shape

 

like if it was a ribbon loop for a bow you could lay it on it's edge/side to prevent it from mis-shaping/collapsing

 

but yours is so 3-dimensional

 

it's fine right now

 

it will be fine for the cake

 

icon_lol.gif  cow teeth!!!

 

she's gonna kill you and love it!!!!

 

~~~no matter how it dries it will be great since it's for comedic effect anyhow~~

 

fan probably would be ok--depends on how loose it is

 

don't wanna blow them out of shape either

 

probably fine to use a fan

mamas07 Posted 19 Jan 2013 , 5:22pm

A

Original message sent by -K8memphis

no heat

heat meltifies it

then it does dry harder

only use heat if you can control the shape

like if it was a ribbon loop for a bow you could lay it on it's edge/side to prevent it from mis-shaping/collapsing

but yours is so 3-dimensional

it's fine right now

it will be fine for the cake

:lol:   cow teeth!!!

she's gonna kill you and love it!!!!

~~~no matter how it dries it will be great since it's for comedic effect anyhow~~

fan probably would be ok--depends on how loose it is

don't wanna blow them out of shape either

probably fine to use a fan

i can control the heat on the dryer..but afraid of ruining it..

it actually dried well over night but center is still a little soft. maybe i could use some tooth picks under it to prop up?

-K8memphis Posted 19 Jan 2013 , 5:29pm

toothpicks sound good

 

or maybe dry noodles

 

do you have wee ones or larger built but wee in the head ones that will want to bite/eat them when you're not looking?

mamas07 Posted 19 Jan 2013 , 5:34pm

Ai was thinking about stenciling the writing on the cake -- but i dont have the words happy birthday straight on a stencil... guess i could print it out and trace with chocolate??

any suggestions?

-K8memphis Posted 19 Jan 2013 , 5:41pm

if it's crusting bc

 

you could print off your words

 

lay it on there

 

then pin prick it onto the buttercream and pipe over

 

would that work for you?

 

~~~~~~~~~~~~~~~~~~~~~~

 

oh sure

 

trace with chocolate on top of print covered with waxed paper or plastic wrap--

 

oh sure that would work great

 

just be careful picking them up

 

but even if they break you can piece them together

 

but that's kinda a lot of expertise

 

to get that all melted the way you want

 

probably would work

 

if you're good with choco

 

~~~~~~~

got any markers you can just write it on fondant???

 

but if fondant is soft you gotta have a soft hand or it pokes into it

mamas07 Posted 19 Jan 2013 , 6:47pm

Aill try the bc maybe throw it in the freezer ??

i have some writers but they seem dry?? but they are new soo idk if they are just like that or i have a bad batch but i have to press hard to get them to write..

what about dusting it?? but then id have to cover the other letters so they get on the cake...

what about royal icing? im not very good with it or chocolate idk

-K8memphis Posted 19 Jan 2013 , 6:59pm

can you print a mirror image on your computer??

 

or

 

i know

 

print regular words on your computer the way you want

 

turn that printed page over

 

outline with black marker

 

do a frozen buttercream transfer onto the black marker side

 

so when you flip it over it reads correctly

 

after tracing letters

 

and covering w/icing

 

build up the top a bit

 

so when you flip it over onto the cake

 

it stands up a bit, beveled up for easy reading

 

you could border that all around with a border

 

or

 

pipe drop flowers all around it or use plain

 

maybe

-K8memphis Posted 19 Jan 2013 , 7:02pm

sling the marker like you're winding up to pitch a baseball

 

or just snap your wrist a few times

 

keep the lid on in case it just happens to work real good icon_biggrin.gif

 

wet the tip of the marker

 

should get it flowing for you

mamas07 Posted 19 Jan 2013 , 9:51pm

Athanks soooo super much! those are all grrreat tips..

i was in a pinch soo i just iced it on with bc..

[IMG]http://cakecentral.com/content/type/61/id/2898645/width/200/height/400[/IMG]

unfortunately the fondant was too thin and sticky it kinda ripped on the side.. but it is what is and i dont have time to hide it :(

thanks soooooo much for your help!

-K8memphis Posted 19 Jan 2013 , 9:57pm

your handwriting is perfect!

 

it's a great cake

 

she's gonna love it!!!!

mamas07 Posted 20 Jan 2013 , 2:58am

Athanks , i kept practicing on a cookie sheet cuz i dont like my writing and i know writing can really ruin a cake..

she loved it!!

[IMG]http://cakecentral.com/content/type/61/id/2898918/width/200/height/400[/IMG]

Original message sent by -K8memphis

your handwriting is perfect!

it's a great cake

she's gonna love it!!!!

mamas07 Posted 20 Jan 2013 , 3:03am

Aheres a quick question tho, should i cut the edges off the cake?? you know where its a little dry? or should i leave it??

-K8memphis Posted 20 Jan 2013 , 3:25pm

you mean for next time before you ice it

 

or

 

where it's cut now and the cake is dry??

 

what is dry?

 

those pictures are awesome!!!

 

she really liked it

 

too cool!!!

mamas07 Posted 21 Jan 2013 , 12:49am

Ayes before i ice it.. the edges where the pan sits. its not bAd but appearance wise idk if its just me or not.

its not horribly dry just obviously dryer then the rest..

-K8memphis Posted 21 Jan 2013 , 7:32pm

i generally trim the sides of my cakes before icing

 

if the cake is overbaked a bit i trim them immediately so the crusty edge does not get a chance to deplete any more moisture out of the middle

 

and i use simple syrup on my cakes too

mamas07 Posted 21 Jan 2013 , 8:00pm

Athanks. i figured i should too .. makes me nervious tho to cut the edges off a round cake.. lol i may make it oval bahahha

never tried the simple syrup before, does that make it soggy?

Original message sent by -K8memphis

i generally trim the sides of my cakes before icing

if the cake is overbaked a bit i trim them immediately so the crusty edge does not get a chance to deplete any more moisture out of the middle

and i use simple syrup on my cakes too

-K8memphis Posted 21 Jan 2013 , 8:23pm

no not soggy -- it's just adding a touch

 

as much as you might add if you brushed it on

 

i add a flavors to the ss

 

liqueurs or other flavors

 

the extra flavor and moisture is just a nice addition to me 

 

the easy part to me of trimming a cake is that you are following the outline of the pan that's already there

 

cut one freehand out of a sheet cake? no--

 

trim one? sure! i do anyhow

mamas07 Posted 21 Jan 2013 , 8:45pm

A

Original message sent by -K8memphis

no not soggy -- it's just adding a touch

as much as you might add if you brushed it on

i add a flavors to the ss

liqueurs or other flavors

the extra flavor and moisture is just a nice addition to me 

the easy part to me of trimming a cake is that you are following the outline of the pan that's already there

cut one freehand out of a sheet cake? no--

trim one? sure! i do anyhow

i see just brush it on all over. gotcha.

what about banana pudding for filling using fresh bananas? how do u keep the bananas from browning? thats a cake ud have to make the same day right.

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