dinobakes Posted 7 Nov 2013 , 5:43am
post #1 of

Hello everyone!

 

I'm new to CC and love learning from all of you.

I got a cake order coming up this Saturday. I am excited and nervous at the same time. It will be by 2nd time dealing with fondant and my 1st time making a number 1 cake.

 

My theme is Winnie the pooh. I have a sketch and cake layout pictured in my head and on my pc. I sometimes doubt myself and abilities.

This cake i plan to make a simple butter cake and fill it blueberry filling.

 

My questions:

1) Should I fill the cake first then proceed to cutting the cake and re-assemble it and ice the cake?

2) Do i lay the fondant after icing the cake or do i chiil the cake before I lay on my fondant?

3) The 1st time i made my fondant cake, It started to sweat and I freaked out. But after reading and learning form the professionals in CC i kinda figured out my problem. I stored my cake into the fridge overnight. So this time, should I just lay my fondant on the same day of the event and leave it on the counter? The country I'm in is very humid.

 

I really appreciate your input.

14 replies
SweetlyEA Posted 7 Nov 2013 , 7:13am
post #2 of

Hey! Sounds like a fun cake! 

 

I would cut the cake into a #1 shape first then fill. I would also put the cake in the fridge after icing for a bit for the icing to harden a bit, then take it out and cover it in fondant. I don't have an answer for your 3rd question because I've never had a cake sweating problem. If you do refrigerate the fondant covered cake just make sure not to touch it when you take it out of the fridge.

 

Hope your cake goes well!

dinobakes Posted 7 Nov 2013 , 7:15am
post #3 of

Thanks sweetly for your advise...

I plan to bake the cake tomorrow evening, and ice it the next day.

LadyMacca Posted 9 Nov 2013 , 3:23am
post #4 of

AI find it easier working with cold cake, personally. As long as the sweating isn't excessive it's just bound to happen sometimes, when it's humid there's just not much you can do. I did one where it was practically dripping, but I would just refrigerate it to dry it up again. Hopefully wherever it's going will be a nice air conditioned environment!

Smckinney07 Posted 9 Nov 2013 , 4:18am
post #5 of

AI would make a template for cutting, especially if you're nervous about it, so your sides are even. After you bake your cakes wrap them in cling wrap and stick in the freezer/fridge for a while, it is much easier cutting a cake that is cold/partially frozen.

You can cut before or after filling but it will be much easier and less messy if you do it before! Make sure you make a stiff dam of BC around the edges so your filling won't seep out and I'd let it settle overnight to avoid buldging.

If you aren't very comfortable working with fondant you should probably not wait til the last minute (or day of the event) to cover your cake.

Refrigerating fondant covered cakes is debatable, I do it without issue, just as stated above don't touch until it's dry (no longer shiny).

dinobakes Posted 9 Nov 2013 , 11:20am
post #6 of

AHey ladies!!!

Thank you sooooo much for the advice!! I made it!

dinobakes Posted 9 Nov 2013 , 4:15pm
post #7 of

A[IMG]http://cakecentral.com/content/type/61/id/3136949/width/200/height/400[/IMG]

My final outcome.. Thank you so much!!! I did put it into the fridge for 5 mins, and when I took it out it started to sweat...I did not panic and turn on the fan and let it dry out...it was great!!!

LadyMacca Posted 10 Nov 2013 , 7:48pm
post #8 of

ALooks like it turned out great!

dinobakes Posted 11 Nov 2013 , 8:26am
post #9 of

hello agian ladies...

 

I am thinking back when I was making the cake. I faced some challenges, and i hope you guys could help me out for my future cakes.

 

When I was making the figurine (winne the pooh) I made it the night before.

I insert a toothpick into the body to connect to the head to keep it stable. The next day I realize that my pooh bear was getting fatter and wider. 

How do I maintain the size of my character and prevent it from distortion?

 

I have another order up for a 2 year old girl in 3 weeks time...I really appreciate your help and advice...

mcaulir Posted 11 Nov 2013 , 8:42am

You can make the body and let it set for a day or two before adding the weight of the head. That helps sometimes.

810whitechoc Posted 11 Nov 2013 , 11:26am

Did you add some tylose/CMC to your fondant when making Winnie the Pooh?  This helps it set faster and harder so it doesn't have time to spread.  Your cake is very cute.

dinobakes Posted 12 Nov 2013 , 5:32am

hi 810whitechoc,

 

This will sound silly...but what is tylose? is there any substitute that I can use? I've never seen or hearn of tylose...but I did use cornflour when rolling out the fondant. Does that help?

theicingartist Posted 12 Nov 2013 , 5:59am

Tylose is a powder that you add to fondant to dry it out so it isn't as sticky.  It turns fondant into gumpaste.  If you don't want to use that you can buy gumpaste instead.  cornstarch and icing sugar will help dry your fondant out as well, but it wont do as good of a job as tylose or gumpaste will.

check out my how to tutorials on cake decorating at:

https://www.youtube.com/user/TheIcingArtist

 

-Laurie

810whitechoc Posted 12 Nov 2013 , 10:38am

Quote:

Originally Posted by theicingartist 
 

Tylose is a powder that you add to fondant to dry it out so it isn't as sticky.  It turns fondant into gumpaste.  If you don't want to use that you can buy gumpaste instead.  cornstarch and icing sugar will help dry your fondant out as well, but it wont do as good of a job as tylose or gumpaste will.

check out my how to tutorials on cake decorating at:

https://www.youtube.com/user/TheIcingArtist

 

-Laurie

Thought I would check out your tutorials while I was here, love the pink gelatin wings, I'm going to give it a try!

susyscuppies Posted 27 Dec 2014 , 12:49am

That came out beautiful!....question: how many servings do you think came out of that cake and what are the dimmensions? I have an order for one number 1 coming up this weekend and the client wants  at least 75 servings....? I'm offering cupcakes to complement the amount of servings since I don't have the full sheet size cake pan...any ideas?  Thanks in advance!

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