Setty Posted 28 Sep 2013 , 3:13am
post #1 of

Hi All,

 

I'm going be covering some dummy cakes this week for an upcoming show and I've noticed that a couple of them have some unfortunate imperfections and dents in the foam.

 

I'm keen to keep the nice crisp edge you get with foam cakes so don't want to cover them twice and I'm curious as to how others deal with this situation. Obviously I want the smoothest finish possible since I'm competing against others so I want my dummy cakes to be as neat as possible before I cover them.

 

I thought about putting a fine layer of royal icing over them and using it to fill the dents but I'm worried it will be too harsh underneath the fondant and cause it to rip.

 

Any suggestions as to how I tackle the problem will be gratefully received!!

12 replies
MustangMollie Posted 28 Sep 2013 , 9:12am
post #2 of

ACan you cut the dummy down to make it neater? I've used a hot wire to cut Styrofoam (though not for dummy cakes).en.m.wikipedia.org/wiki/Hot-wire_foam_cutter I'm a measure so I don't have advice from experience in the cake world, in just thinking back to my sculpture days in college :)

MustangMollie Posted 28 Sep 2013 , 9:12am
post #3 of

AOops ... measure = newbie

AZCouture Posted 28 Sep 2013 , 9:16am
post #4 of

AOr sand down the bumps and.fill any divots in with a little smear of soft fondant.

DeliciousDesserts Posted 28 Sep 2013 , 12:16pm
post #5 of

A

Original message sent by AZCouture

Or sand down the bumps and.fill any divots in with a little smear of soft fondant.

Use fine grit paper. I get the fondant wet and goers then use it like spackle.

maybenot Posted 28 Sep 2013 , 7:55pm
post #6 of

Sand out imperfections with fine grit paper/block. 

 

Smooth/round off upper edges a bit with the same [if you don't, the fondant will tear because the edge will act like a knife]. 

 

Fill in any actual holes with crisco, softened fondant, or royal icing.  Allow to dry. 

 

Rub dummy with shortening, cover with fondant.

Setty Posted 29 Sep 2013 , 12:07am
post #7 of

Thanks for all the suggestions. Think I'll go with the softened fondant approach and cross my finger :wink:. Will let you know how I go!

Setty Posted 30 Sep 2013 , 4:28am
post #8 of

Had another look at the imperfections and decided to use royal icing after all. I applied small amounts then wet my fingers and worked it until it was as smooth as I could get. Left the cakes overnight and then used an emery board to sand it back a little and also to take the bite off the foam edges. So far so good! Thanks again for your suggestions.

de_montsoreau Posted 30 Sep 2013 , 12:46pm
post #9 of

Just make sure that you do not use water to stick the fondant to the dummy as the water will ruin your RI-job. Ask me how I know... :-?

MustangMollie Posted 30 Sep 2013 , 1:40pm

AIs there any way to sand fondant/royal icing on a real cake that people will eat?

Setty Posted 30 Sep 2013 , 11:43pm

I have sanded a fondant covered cake before with fine grade sand paper (if memory serves!). I had done a piped design with royal icing on the corners and hated it, so picked off the icing then sanded off the remaining colour. It was a desperate measure but worked ok. You just have to be careful and do it gradually. I also use an emery board quite a lot if I have rough edges on my sugar flowers or figurines. Works well.

Not sure about sanding royal icing but I gues if it's set properly and you use a fine sand paper and work slowly you should be ok. HTH

maybenot Posted 1 Oct 2013 , 2:42am

Quote:

Originally Posted by MustangMollie 

Is there any way to sand fondant/royal icing on a real cake that people will eat?

I guess a fine grit sandpaper would be OK, but cakes done in royal icing [fruitcakes] have some glycerine in the royal to keep it less than cement hard.  I don't know that it would sand well.

MustangMollie Posted 1 Oct 2013 , 10:49am

AThanks guys! I didn't know if it was safe to sand / emery fondant on a cake that will be eaten.

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