SugarExplosion Posted 29 Apr 2013 , 6:54pm
post #1 of

AHi everyone

Can I pick ur brain for a minute? I have a cinco de mayo cake? Would you use modeling chocolate or fondant to create the accents? My friend sent me 3 pic of what he wanted: a sombarao, red peppers, a shaw and margarita glass on a butter cream cake. How would you tackle this project? I'm trying to do the prep work now so all I have to do is ice the cake and put it together. I'm afraid the fondant will dry out if I do it now. Any advice u have is helpful.

5 replies
bct806 Posted 30 Apr 2013 , 12:42am
post #2 of

It really about personal preference. Either can be used. I usually do any accents in fondant but that is because I don't have a lot of experience with chocolate work.

LittleLinda Posted 30 Apr 2013 , 12:50am
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I, too, think fondant would dry out. .... maybe not dry out so much as it is stiffer to work with.  The modeling chocolate has a little shine to it which would look good, especially on the peppers.  If you want to know how I would tackle it, I think I'd use modeling chocolate.

SugarExplosion Posted 30 Apr 2013 , 2:13am
post #4 of

Thank you both! I have think I'll use modeling chocolate.

bct806 Posted 30 Apr 2013 , 3:50am
post #5 of

I make my own fondant. I have never had a problem with it drying out. Ever. But as I said, everyone has their preferences. 

SugarExplosion Posted 5 May 2013 , 8:46pm
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Well the cake was a success.. And as we all do, I picked it apart and saw everything I should have done bettter but didn't really know how or I didn't have the time to redo. SO the pic is my avatar.. This was the Cinco de Mayo Birthday Cake I finish.

 

 

Thanks for the great feedback Ladies!

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