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Posts by doramoreno62

Wow thats a toughie. The blue is such a stong color I'm not sure it wouldn't bleed into the royal icing. What about white modeling chocolate? I don't think it would bleed into it. As far as making pinstripes, you could use an extruder. It might be worth a try!
Although it looks straight, once the fondant is back on ,the weight of it may be dragging the cake down.I would disassemble and reassemble with the boards in between the layers. freezing it was a great idea. Can you carefully disassemble some of it so it could fit in your freezer? Or lay it sideways maybe?
Dang I'm sorry you have to do that. This is how I would assemble: Bottom layer, filling, top layer, 4 dowels, foil covered cake board (so it won't absorb any moisture and get soggy), another layer, filling, layer. 4 dowels, foil covered cake board and so on up to the height you want. Then hammer a very sharp pointed dowel down the center thru all cake layers and boards till you get to the bottom. This will prevent the cake from shifting or sliding. Then decorate as needed....
I don't know if you did this or not, but I would put cake boards and dowels to seperate every 2 layers. It would not sink after that. i do this for all my very tall cakes.
I googled Alternative to corn syrup, and this is what I got. I haven't tried this but it just may work. If you do try it, please post your results!LIGHT CORN SYRUP SUBSTITUTE 2 c. white sugar3/4 c. water1/4 tsp. cream of tartarDash of saltCombine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir...
Fondant and whipped cream style icings do not work well together. The moisture in the cream melts the fondant. It makes it sticky and gooey. I know from experience. I use Pastry Pride which is the same as Rich's. I made an Elmo cake with polka dots all around. I put it in the fridge and in the morning it was fine. But during the delivery, as the cream was coming to room temp, the dots began to slide down, leaving a sticky trail. But I have found a solution to this problem!...
If they have to be made out of chocolate, I would use modeling chocolate or candy clay. If they don't have to be made of chocolate, my 1st choice would be gumpaste. Good luck!
Jgifford, no kneading required until after its refrigerated, and only to soften it. When I combined the 2 ingredients, it stirred together beautifully. It ended up like thick cake batter.Kello, if you do try the cake store brand, let me know how it works out. Thanks!*****IMPORTANT******Once the chocolate was cold, it was hard. but after I kneaded it and it came to room temp, it got a bit soft. I would add only 3oz of corn syrup instead of 3 1/2 oz
Ever tried making modeling chocolate and ended up with a goopy, oily or gritty mess? Well I have and I just ended up tossing it out. Today I came across this recipe on Ehow.com and it worked wonderfully. It was smooth and not too oily (just a tiny bit). And you only have to let it rest an hour or until it's hard enough to mold. It's your basic recipe except that you heat the corn syrup. This will be my go to recipe for modeling chocolate from now on!8 oz chocolate (I used...
You tube also has some great video tutorials. It's always good to see it in a different persective.
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