Decorating By pj22 Updated 2 Aug 2014 , 2:10am by pj22

pj22 Posted 31 Jul 2014 , 9:49pm
post #1 of 6

I'm thinking of doing a dummy cake like this for practice, but wanted to ask if it would be a real cake (or even for a dummy cake), how would you attach that large draped piece of fondant, without it tearing?


Also, if it were a real cake, and with me usually traveling with the tiers unstacked, how would you advise assembling the cake on site, and adding the drape at the venue? If I would travel with a stacked cake, a 3-tier cake would be super heavy for me to lift!!


And any idea on what mold it could be for the gold border on the 3 tiers around the sides? Thanks much!!!


5 replies
BrandisBaked Posted 1 Aug 2014 , 12:07am
post #2 of 6

AYou would use sugarveil, not fondant.

Rfisher Posted 1 Aug 2014 , 4:06am
post #3 of 6
pj22 Posted 1 Aug 2014 , 3:22pm
post #4 of 6

Well, it looks like fondant, doesn't it? If I use sugar veil, can it be colored, and opaque like that? 


Thanks for the link Rfisher! I sent a PM to the OP on that post... hoping to hear back... anyone else can please help? TIA!

kpny Posted 1 Aug 2014 , 6:51pm
post #5 of 6

that is beautiful.   I did a google on the image - it looks like the draping is white chocolate dough : http://www.flickr.com/photos/14559934@N04/4487375301/in/photostream

pj22 Posted 2 Aug 2014 , 2:10am
post #6 of 6

Thanks kpny! So it would be modeling chocolate then.... but I am still not sure if I can maybe create the drape, and carry it separately, then stack the cake onsite and arrange the drape on the stacked cake?

Will it be too heavy if made out of modeling chocolate? Will it dry, if I make it the night before, then travel with it separate, and arrange it on site? Thanks!!

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