Need He

Decorating By koneal84 Updated 28 Mar 2014 , 10:24pm by maisie73

koneal84 Posted 28 Mar 2014 , 4:01am
post #1 of 11

AI have a customer wanting a cake similar to these. I am wanting to know how you would put the outside edge of this cake together. They would like to have no fondant if possible. I'm not sure at all how to do this. Your help would greatly be appreciated. Thanks

[IMG ALT=""]http://cakecentral.com/content/type/61/id/3211949/width/350/height/700[/IMG] [IMG ALT=""]http://cakecentral.com/content/type/61/id/3211950/width/350/height/700[/IMG]

10 replies
BeesKnees578 Posted 28 Mar 2014 , 4:19am
post #2 of 11

AIf they want it to look anything like that - and they were my customer - I would insist on fondant. Use a good brand and make sure there is enough buttercream underneath so if they want to peel it off, they can still have a normal amount of buttercream to enjoy with their cake.

maisie73 Posted 28 Mar 2014 , 10:42am
post #3 of 11

AI've made a portal cake and have no idea how you'd be able to do it with buttercream! I'm with Beesknees, use fondant with lots of buttercream underneath. Or instead of the portal maybe suggest a Skylanders island cake to your customer? That would be easy to do with buttercream.

koneal84 Posted 28 Mar 2014 , 11:18am
post #4 of 11

AThank you. If I put a normal amount of buttercream will the fondant stick to the buttercream?

How do you make the fondant have the texture that they have?

LizzieAylett Posted 28 Mar 2014 , 11:42am
post #5 of 11

You could use modelling chocolate in place of the fondant.

koneal84 Posted 28 Mar 2014 , 12:22pm
post #6 of 11

AI've thought about that. My concern is the first and only time I've made this it wouldn't mold like it is supposed to. I think either one didn't stir good enough, to much, or didn't let sit long enough. It tasted good just wouldn't mold. It also felt heavy to me compared to fondant.

maisie73 Posted 28 Mar 2014 , 1:45pm
post #7 of 11

ACan't help with modelling chocolate, never used it. I used an impression mat for the 8 vertical strips and made a stone like pattern freehand with a knife on the fondant around the cake.[IMG]http://cakecentral.com/content/type/61/id/3212079/width/200/height/400[/IMG]

koneal84 Posted 28 Mar 2014 , 2:47pm
post #8 of 11

ASo around the cake is one peice except for what sticks out is another? I really appreciate everyone's help. What kind of impression mat did you use. I'm sorry I have not one impression mat so never have used one.[quote name="maisie73" url="/t/769475/need-he#post_7495918"]Can't help with modelling chocolate, never used it. I used an impression mat for the 8 vertical strips and made a stone like pattern freehand with a knife on the fondant around the cake.[IMG]http://cakecentral.com/content/type/61/id/3212079/width/200/height/400[/IMG][/quote]

koneal84 Posted 28 Mar 2014 , 2:53pm
post #9 of 11

Amaisie73 what kind of fondant did you use. I don't use fondant a lot sort. What is a good quality fondant

maisie73 Posted 28 Mar 2014 , 3:00pm
post #10 of 11

AI'm in the UK and I think we're a bit limited choice wise here. I usually use Tesco's own brand but have used Satinice on special occasions (cos it's so expensive here!) Depends where you are And what's available really.

maisie73 Posted 28 Mar 2014 , 10:24pm
post #11 of 11

ASorry koneal, I missed one of your posts. An impression mat is a square of plastic with a raised design on it, you push it into the fondant to leave the impression. They're quite cheap and you can get all sorts of designs. I covered the top with a circle of fondant that overhung by about an inch. Then I covered the sides with one long piece of grey fondant and made my stone pattern with a knife. Then I cut the eight strips after I'd used the impression mat and stuck them on top of the grey already on the cake. If you haven't got a mat you could just use a knife for all of the stone/ brick effect.

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