mia-carroll Posted 27 Aug 2013 , 6:25pm
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AI want to do a pink camo cake for my daughters birthday but im not sure if i should make one myself or get a sheetcake with a pink camo cake topper. I want two colors of pink and brown like the real pink camo. Any ideas?

17 replies
CakeGeekUk Posted 27 Aug 2013 , 6:47pm
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Hi Mia, not sure if you're asking how to make pink camo? If this was your question, just get two shades of pink fondant, dark and light, then two shades of brown. Divide each colour into small lumps, arrange them together randomly, then get your rolling pin and roll them all out as one, and you have your pink camo fondant! Hope this helps!

mia-carroll Posted 27 Aug 2013 , 6:58pm
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AThats a good idea but its for her first birthday. Would she be able to eat it with her hands? Ive never had a cake with fondent so im not sure what its like.

Rosie93095 Posted 27 Aug 2013 , 7:55pm
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This was originally posted by jammjenks on another thread.  Just use the 2 shades of pink and 2 shades of brownicon_smile.gif
I had to do a camouflage (sp?) pattern today on part of a cake, so I thought I'd take pictures along the way. I see a lot of posts asking how to do camo in bc and I thought it may help someone else to see a visual.

Hope you understand what I mean in the pictures. Sometimes I don't excel at explaining myself.
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mia-carroll Posted 28 Aug 2013 , 5:34pm
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AI saw a great idea to do cupcakes pink camo too. I thought that might be easier

aem1029 Posted 28 Aug 2013 , 7:06pm
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I did the high density roller with buttercream way (above photos) and it worked perfectly!  Perfect for a 1 year to dig into!

MBalaska Posted 28 Aug 2013 , 8:50pm
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Rosie93095: great photo tutorial on cammo.  Thanks for taking the time do post that. Cheers.

MBalaska Posted 8 Sep 2013 , 3:28am
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Camo Cake: here's my first one.  I couldn't get the SMBC to smooth down like yours Rosie93095, oh well. It's edible. I'll try AMC next time.

camo cake with fondant puppy & hat.  First error was using SMBC, should have used AMBC.  The icing wouldn't press down smooth, it just got sticky.  Live & learn.  I'll try it again later. Actually I don't want to eat this, it's too ugly.  I just want to put it in the wash machine with some Tide detergent.

AZCouture Posted 8 Sep 2013 , 3:30am
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How did you even try to smooth down SMBC with a pattern like that? I would think that's definitely an american bc type project, no?

Rosie93095 Posted 8 Sep 2013 , 3:45am

AZ- Yes, that is crusting American BC with butter and high ratio shortening mixed. I don't think I would try to use SMBC.

 

That still looks good MBalaska!

MBalaska Posted 8 Sep 2013 , 3:50am

AZcouture:  definitely a yes on that.  I froze it.  When I started smoothing it..... Immediately the little red warning light went off in my tiny pea brain....bing! should have used regular AMBC dummy.

I haven't made AMBC once since I discovered SMBC.  I guess there's a time and a place for everything.  Live & learn.:duh:

MBalaska Posted 8 Sep 2013 , 3:53am

Quote:

Originally Posted by Rosie93095 

AZ- Yes, that is crusting American BC with butter and high ratio shortening mixed. I don't think I would try to use SMBC.

That still looks good MBalaska!

Ah shucks, thanks for being kind. My learning curve is more like a learning zigzag some days. thank goodness (or badness) I'm not trying to make a living like this......I'd starve!!!!

AZCouture Posted 8 Sep 2013 , 4:29am

No, I know yours is American, I meant to direct that at MB. And ohhhhh yeah, once I made SMBC, I never made abc again!

BatterUpCake Posted 8 Sep 2013 , 11:08am

Same here. I never liked the taste of the ABC and the SMBC is easier to work with IMO....

MBalaska Posted 19 Oct 2013 , 7:25am

not pink, but here's my 'crusting' American ButterCream Cammo Cake.

 

http://cakecentral.com/g/i/3122958/cammo-cake-american-buttercream/sort/display_order/

 

didn't use that cool high-density-paint roller, just a fondant smoother & parchment.  So it's not as smooth as Rosie93095s.  Improvement comes with practice.

MBalaska Posted 19 Oct 2013 , 11:52pm

here's a shortcut to the tutorial on using the high density roller to smooth crusting buttercream

that someone made a few years ago.  I'm looking forward to buying one & making another camo cake soon using Melvira's method

 

http://cakecentral.com/a/quick-easy-smooth-icing-using-a-roller-melvira-method

Nannykaren1951 Posted 25 Jan 2015 , 6:38am

Here are some of my camo cakes.  I just pipe blobs of buttercream icing on and smooth with VIVA paper towels.  Easy Peasy! No roller needed.

 

 

 

 

CookieNibz Posted 25 Jan 2015 , 7:56am

AI agree with others, I would use ABC & smooth with a viva paper towel. If you decide to try a Fondant, which is a lil too sweet for 1 yr old, it handles like clay. Cut random camo colors & shapes and roll together in a single 1/4 in thick sheet, large enough to cover cake. Diameter +2XHeight for a round. You could even do this with a rolled buttercream (just like Fondant, but tastes similar to BC). Hope that helps.

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