Making the beer bottle cake with the wood grain sides using several panels to go all the way around the cake.  Should I use just fondant or a fondant/gumpaste mix.  I was thinking just fondant but then I thought about the top edge that needs to stick up slightly higher than the cake to hold the ice in.  Wouldn't want it to start drooping at the top.

Modelling chocolate might be a good option for you.

I used a even mix of fondant and modelling paste for the side of a noah's cake and it dried nicely without losing the shape.

let us know what you used

happy baking

I've never used modeling chocolate.  The cake is due Saturday and It scares me to use it without experimenting with it first.  I don't know if you can get it at cake supply stores and the closest one to me is an hour away.  Would love to learn to use that.

Caz888 what is modeling paste made out of?

Hi Raylyn

I make modelling paste using a 500gms of fondant ( sugar paste )  and 1 - 2 teaspoons of Tylose ( CMC ) . Its a substitute for Gum Tragacanth )

Knead well into the fondant, you can use it straight away or you can leave it for 24 hours to really firm up.

Make sure you wrap it well in cling wrap and put in a zip lock bag. 

If you add this to the sugar paste you are using for the panels use a 50 / 50 split. Also if you find its too hard add a little fondant to soften it

Or you can buy Satin Ice modelling paste and add to the sugar paste 50 / 50 split to  strengthen the sugarpaste

let me know how it goes

Caz888

all great ideas -- another one to toss in the idea hat is to knead a bunch of cornstarch into some fondant -- will set up perfectly and immediately --

i mean if you're that pressed for time

You can also add some tylose powder to your fondant.  That is what I did for mine.  Makes it firm, yet not too hard to cut later.

Hi K8memphis

I have never tried this, how does it work. Will the cornstarch not dry out the fondant?

yes it dries out the fondant -- that's the idea so it will stand -- it's like tylose only cheaper -- it works great

i mean if you're not making orchids or peonies why use up the tylose when cornstarch will get it done just as well --i once had less than an hour to make a couple nurse's caps for some sheet cakes -- and i kneaded in enough cs that there was no drying time needed y'know for the wings to stand up/out on the old fashioned caps -- just works like crazy for bows and blossoms and plaques -- i mean if you have time to let things set up great you can use less but i mean if you are in a pinch just knead in a boatload of cs --

i mean it dries it but it's still nicely eat-able -- 

i wouldn't try to use it for fondanting a cake or anything strictly for decor

i wouldn't try to use it for fondanting a cake or anything strictly for decor

i wouldn't try to use it for fondanting a cake or anything strictly for decor

sorry about all the extra posts --

I will give it a try, i am making a cake with a skyline from different countries around the world so will practice with this

Thanks for the great tip, I can pass that one onto my daughter

Caz888

I have cornstarch at home so I can try a small panel when I get home and see how it works and make one with 50/50 mix,  Thanks

Hi Raylyn 

Please let us now how it goes and don't forget to put some pics up of the cake