I Just got my 1st cake order kinda excited about it. Its for a basketball with the maryland terps logo on it. My question is on the logo would it look rite if I build it up color by color and then cut out on top f the ball and laid it in that spot. not sure if that makes sense or not. I was planning on using fondant or candy shts to cut out the logo design. Will that work?
Also when doing the dimples on the basketball instead of making each one could I use rice krispie treats and roll it out flat then lay it over top of the ball?
I'll answer my own question if anyone cares. I tried smashing the krispies just to get me the texture but it was a no go. Looks like I'll be doing each dimple by hand. Good news I carved a ball pretty good! Any info would be greatly appreciated!!!
I can't help with the fondant question but when I do a buttercream ball if I take a cheap paper towel that has little bumps on it, I can press it onto the crusted buttercream and make a good ball texture. That probably wouldn't be stiff enough to press into fondant but maybe you can experiment with some kitchen utensils to get a good texture. If I recall someone mentioned using a strainer.
Type.......ball texture in fondant cake central......into google and some relevant threads show up, maybe you can find some ideas there.
AI don't know if this will help you or not, but when I made a basketball cake I got the texture by using a circular piece of plastic canvas (for needlepoint) from the craft store. It was super cheap and super easy. I textured the ball after I covered it in fondant. There is a picture of it in my gallery. It's also my avatar pic. Good luck!
Thank you for your suggestions. Your bball looks awesome Carla! I also found a post to use a meat tenderizer to get the dimples. I'll be sure to pust my pic of the cake next week. I'm going to be practicing doing the logo this week. How long will the fondant or gumpaste last once its out in air? If I get one cut out this week will it last until next friday? Thank you again!
I used the non skid shelf liner to make the dimples on a BB. Worked out great!! Good luck!
I was trying to find different sized of alphabet cutters and I'm not really having much luck on it. Do the make multiple sizes of letters in cutters. I need like a 1/2 in set and a 1 inch set of cutters.
and yes the piece will last for a few weeks or longer even
keep out of light
Here we go...The cake has to be done tmrw! I'm down to carving the basketball and laying the fondant on.
wow those are very good
So, I'm done. I carved last night and put crumb cut on this morning and put fondant on ride away...Should I have left it sit for a while? seemed likethe fondant slid when I was smoothing it. Kinda bummed but I guess I'll put it in for a learning curve. Also I tried the cross stitch material to get dimbles and It didn't look good soI smoothed it out. Also after covering the cake with fondant where should I store it. I left it sit out.
I also had to make a box since the size was odd. I glued wax paper to the inside of the cardboard to try to keep the cake from drying and to keep the cardboard smell off of the cake.
Thank you for your info!!!!!!!! and help!!!!!!!!!!!
It turned out great. I love the Maryland flag. I don't work with fondant so can't help with some of your questions but from my time on CC it is fine to leave it out of the frig overnight if it doesn't have a perishable filling or icing. And the fondant seals it so it doesn't dry out so there isn't a need to cover it to keep it moist. I think fondant can stretch a little so you have to trim it at the bottom, then maybe retrim. Did you get the plastic needlepoint stuff or cross stitch fabric for the imprint? And I don't think you need to cover the inside of the box with wax paper, ,although that was some good thinking on your part. I just haven't read anyone else doing that so my guess is that the smell transfer isn't a concern.
there's the whole frige or not to frige issues with crumb coats--so there's that--everybody does it different
the frige does dry the cake some but if the cake's sealed with icing this drying is diminished and the extra strength of the chill is valuable to some (me)
but those are personal preferences--freezing and chilling are important tools when used wisely
and it also can stop the fondant from relaxing too after it's been applied (can inhibit puddling)
i stock flat two piece windowless sheet cake boxes--so i always have acceptable food ready cardboard to fashion boxes
and i make the boxes first as soon as i know the size of my board-- i just tape the flaps flat and usually use two together
using one of those hand held big wide tape dispensers
just a fine point here--the picture shows little white bits by the black stripes on the b-ball
often it's just the way the flash caught things
but if it is removeable--if it is icing--you can take a hat pin and slice those off easy peasy --two cuts & it's gone--if you even feel like fooling with it
because it might not even be noticeable in person
but mostly i just wanted to illustrate how important the hat pin is
say you have a blow out--where the icing has an air bubble underneath--pop it with a hat pin
but wow it's an awesome cake and you're about to make somebody very happy!
AThank you all for helping. this wknd I'm doing a test run on a helmet just happens to work out good since its the super bowl. then its the dirt bike. thanks every1 I appreciate the kind responses, wife tells me I'm a horrible critic of my own work.
your wife is right
occupational hazard of being a caker
also pricing inhumanely low
tons of threads on pricing that you can search if/when you might want
I think you did a great job! Good luck with the others!
AIn response to the pricing I want to start selling birthday cakes. I only want to do like 3 a month for now do I need to register and all that good stuff?
for family and close friends i think you're ok for a while
i think when you start doing for friends of friends you're out there and need to get it all up & up
lotsa rigamarole--no straight lines
hope all goes well
you can do lots of searches on here for that too
important to know--each locality and within even each of those (say from city limits to unincoporated areas of the same jurisdictions)
the rules can change--so best of the best to you