AMy first time w fondant, im making a 3-tier dummy cake for my baby's first bday. I was looking at tutorials and some people use spackle, some royal icing, and some water between the dummy and fondant layer. Can i ask what the purpose is? Is it just to adhere the fondant to the styrofoam? If they all do the same thing i will probaby go the water route- free!
Anyone know what the purpose is and which works best?
ACrisco, and just enough to make it slick. I rub it in my hands, then rub my hands all over the dummy. It's maybe a quarter of a teaspoon, if that.
Yes, the purpose is to adhere the fondant to the Styrofoam. I use water. I took a class with James Rosselle and it's what he uses. If it's good enough for him...
Prior to that, I used Crisco but the water works just as well and is a lot less messy.
ASo do you just spray the dummy with water?
Yup. Just mist it with a spray bottle.
AIll have to try that! I'm taking a two week vacation and I'm focusing on trying different things on the enormous amount of cake dummy's I have.
Dummy cakes, you've convinced me, for learning new techniques, improving skills, and adding photos to your portfolios.
- How to hold the darn thing down, as it has no weight.
- Do you ever reuse the fondant. Not on a cake - but for another dummy.
- Do you ever cover with buttercream, or does it harm the Styrofoam.
- What is your best suggestion for ease of use.
- what sizes would give the best practice, 3 square tiers, 3 round tiers
when i teach at michaels, i use dummies alot. I feel it helps the students see how a real cake will look. In course 2, i cover the dummy with press n seal (brand name, not cheap brand) there is a difference. I use 2 pieces and fit it to the dummy . I then show the b/c basketweave. That way, when i want to do anything else with this dummy, i just peel off the press n seal and put on new pieces. Love it. then in course 3 , i use a little piping gel ( can use crisco also) cover the cake etc. the students like the finish look. when i get home, i take off the fondant . rework it , rub some crisco over it and wrap with saran wrap and put in freezer bag and put in freezer , until i want to cover the dummy again. I hold these dummies down, buy using masking tape or electrical tap or carpet tape. I fold the tape and stick it to bottom of dummy and the press hard to table. works great. some people use these kinds of tape to tape their real cakes to cake boards. Sharon Zambito does , i think.I usually use the round tiers, but square ones are good to work with also. I would practice with square and round. That way ,you can have both to build on, then , just reuse again on other dummies. I hope i have helped you some.
Original message sent by MBalaska
[B]Dummy cakes[/B], you've convinced me, for learning new techniques, improving skills, and adding photos to your portfolios. [LIST] [*] How to hold the darn thing down, as it has no weight. [*] Do you ever reuse the fondant. Not on a cake - but for another dummy. [*] Do you ever cover with buttercream, or does it harm the Styrofoam. [*] What is your best suggestion for ease of use. [*] what sizes would give the best practice, 3 square tiers, 3 round tiers [/LIST]
As for holding it down. I smear bc on a round. That makes of stick. Then I use duct tape and hold it. Stick of on my turntable. That keeps it down. My turntable has an aluminum plate
Yes wrapping it with Saran wrap is great because then you can re-use the dummy cake again. I have a question though, how do you get the saran wrap smooth so it isn't bumpy under the fondant. I can't find a piece big enough to wrap around the whole dummy cakes when they are 8 or 10 inch
Also, yes I have re-used fondant again after using it on a dummy cake, as long as you don't wait too long to take it off before it dries out
oh yea, and I use water too, I spray it lightly with a spray bottle and that works ok for me!
this gets me off to a good start, I see dummies on Kitchen Krafts. Thanks folks.
The best place to get dummies is Taylorfoam.com Sets with 5 dummies (4,6,8,10,12,and 14) are just $14.25 and they only charged me $10. shipping....
They sell sets and individuals for the best price. They even sell the contoured edges so you can make the edges smooth when you practice with fondant.
Rosie93095: A cake dummy making company, and it's American made in Oklahoma. I looked at the website, it even has sheet cake dummies!
Thanks for the info. (cause I really need to practice decorating) It's lightweight enough that the shipping to Alaska may not break the bank.
Original message sent by MBalaska
[B]Rosie93095[/B]: A cake dummy making company, and it's American made in Oklahoma. I looked at the website, it even has [I]sheet cake[/I] dummies! Thanks for the info. (cause I really need to practice decorating) It's lightweight enough that the shipping to Alaska may not break the bank.
back to 'Kitchen Krafts' it is then. Rosegin, thanks!
sometimes I just gotta go around those little roadbumps in life. I'll get there in the end.