AI'm working on a dummy cake for a community art show and I think I bit off more than I can chew. I have a little over a month to finish it so I'm hoping with your help I can pull this off.
The problem I'm having is with my extension work. I'm able to get the strings out fine, I hold them up for a bit to start drying then I lay them down on the bridge. The problem is they're not drying quick enough and they begin to bow then break. I'm wondering if my icing (egg white 1.5 oz., powdered sugar 8oz and lemon juice 1/4 tsp.) is too wet. I say this cause it did take my bridge longer to dry than I think it should. How could I fix that? How do you determine if you're at the right consistency?
Also, some of my strings are going to be about 2 inches long. Is that an impossible feat? Any tips would be greatly appreciated.
Gonna try one more time.
AWell I researched and found a recipe in confectionary designs blog that worked great for me. Adding gum Arabic and glycerin made it much easier to work with. Here's the finished product: http://www.cakecentral.com/g/i/3310950/a/3529263/f
Can you share the recipe please
Beautiful cake! In addition to what you mentioned, adding a little corn syrup also makes the ri more elastic and easier to work with. But again, really beautiful work, well done!
AThank you and thanks for the tip!