Do I Have Time To Use Buttercream To Ice My Cake Dummy?

Decorating By cakelover613 Updated 18 Sep 2013 , 8:18pm by whiteangel

cakelover613 Posted 18 Sep 2013 , 6:13pm
post #1 of 4

I have never done a cake dummy before. I recently started teaching classes for Wilton, and I am doing an open house this weekend in which they have a specific cake dummy they want us to create as an example. We are supposed to have it frosted and ready to demonstrate decorating during the open house. The open house is Saturday, and I was planning to frost the dummy tonight with RI, however I'm a bit intimidated after reading some people say it's difficult because of how quickly RI dries....makes sense. I read that IndyDeby frosts hers in BC minus the flavoring and it dries hard, if I were to do it today would my BC be dry enough Saturday morning for the Open House or should I just stick with the method I intended in the first place? And I assume it doesn't need to be a real thick coat of RI? Thanks for your time!




3 replies
whiteangel Posted 18 Sep 2013 , 7:56pm
post #2 of 4

Does it have to be RI?  Maybe thin it down.  I have never frosted a dummy with RI only Fondant.


A friend just uses plaster of paris, which looks like RI, I think.

cakelover613 Posted 18 Sep 2013 , 8:16pm
post #3 of 4

I'm not sure if it has to be, truly I'm not sure how Wilton would know what I use, since they don't actually attend our events and I'm not sure why they should care as long as it's white. It's my first time doing something like this for classes. The plaster of paris is a good idea. It's not like anyone is eating it lol!

whiteangel Posted 18 Sep 2013 , 8:18pm
post #4 of 4

Exactly.  That is what my friend uses for all her display cakes.  Plaster of Pairs that is.

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