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kelleym
Official CakeBoss Rep
Joined: Aug 24, 2005
Posts: 3259
Birthday: Dec 21
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Thu May 10, 2007 7:11 am |
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When I did a cake with this look, I just guessed at what the tool from the bottle was supposed to look like. I think I guessed right, because it works great. Here is my rough sketch of what you're supposed to cut from the bottle (good thing I'm better with cakes than with a pencil and paper!) |
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insurer1
Newbie
Joined: Jul 30, 2007
Posts: 1
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Wed Aug 01, 2007 8:23 am |
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Thank you, thank you so much. Your hint gave me such a break on doing the five layers of cake that I have had to complete this week. Of course I had to do everything the hard way as I had not stumbled on to your site till this week. What a great idea and so simple. I was unable to find viva towels in our little town so had to go with royal napkins just cut the edge (ruffled) off and it worked like a charm.   |
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Katrinagarrett1980
Junior Member
Joined: Jun 22, 2007
Posts: 37
Birthday: Feb 10
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Sat Aug 25, 2007 5:10 am |
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Wow!! I just did my son's birthday cake with your buttercream recipe and the faux fondant method!!! It turned out awesome! I have always been intriqued by fondant because of the classy smoothness....but my family hates the taste....and what is the point if you won't eat it! When my husband came home he thought my cake was fondant!!!
I did not make the tool (no bottles and in a hurry) so I just rounded the edges with my palms and it turned out great.
One question....how do you keep your cakes from "crumbing"? I tried syrup but and it helped, but it still did a little.
This is the coolest thing I have ever done. SOOOOO simple!!! Yet, so outstanding looking!!!
Thanks for sharing.....
Katrina |
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sewsweet2
Junior Member
Joined: May 23, 2004
Posts: 26
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Wed Aug 29, 2007 6:35 pm |
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katrina-
I never posted my buttercream recipe. I think some of the others posted crusting buttercream recipes that they have. My recipe has powdered sugar, powdered milk, cornstarch, salt, water, and flavorings.
I crumb coat my cakes with thinned down butterrcream icing. I never use a sugar syrup. Hope that helps. |
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eltjan
Newbie
Joined: Jun 12, 2007
Posts: 2
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Wed Sep 05, 2007 1:58 pm |
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Thanks for your article..I'm a beginner and it helps me a lot. I can't enlarge the pic, to see it more clearly..so what should I do? |
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brookecakes
Newbie
Joined: Aug 10, 2008
Posts: 1
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Sun Aug 10, 2008 9:05 pm |
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WHAT DID I DO?
First off, LOVED working with this recipe. An hour after the cake was iced it looked "sweaty"....why? what did I do? It was ok, just a little shiny! |
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CarolAnn
Forum SuperStar!
Joined: Sep 22, 2004
Posts: 2264
Location: Kansas
Birthday: Nov 10
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Mon Aug 11, 2008 8:28 am |
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With a recent pm my attention was pulled back to this thread. I am posting the blow up pics I have of the bottle tool used for the faux fondant method.
As for the question about trimming the edges, the easiest way to explain this is that by beveling the edge of the cake you don't have the sharp edge to work around to get the round edge for the fondant look. If I don't bevel my edge I have to use a lot more icing to get the desired look. I take my clean kitchen scissors and simply trim off the top edge of my torted/filled cake to make it angled, then I crumb coat with a thin layer of bc as usual.
I don't find the Crusting BC II recipe to be any sweeter than my other bc and I can't taste the flour at all. I've had nothing but raves when I've used it. I haven't used the faux fondant on a cake in summer, come to think of it, and have never known mine to sweat. If it sweats I'd think that would be due to high humidity wherever you are. We sure get that here in Kansas in late summer. When my sis made my son's fondant covered wedding cake in June a few years back it did sweat even though we kept it well ac'd during transport. Well, it was covered with teeny tiny beads of oil, that's sweat, right? I don't know how you can avoid it unless you make it on site, and how often can we do that! Most cakes have to go outside at some point.
Hopefully the tool pics will post without a problem. Hope this helps someone.
Carol |
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| top of the tool needs to be cut on the top curve of the bottle |
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| top of the tool needs to be cut on the top curve of the bottle |
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CarolAnn
Forum SuperStar!
Joined: Sep 22, 2004
Posts: 2264
Location: Kansas
Birthday: Nov 10
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Mon Aug 11, 2008 8:39 am |
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Here's the cut tool. As you use this you will bend the top to get the desired amount of contour on your edge. Be sure you put the bc on thick enough that you can sculpt/scrape it into the fondant look you're going for. I love using this method. Hope you will too. Good luck!
Carol |
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CarolAnn
Forum SuperStar!
Joined: Sep 22, 2004
Posts: 2264
Location: Kansas
Birthday: Nov 10
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Mon Aug 11, 2008 8:41 am |
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I don't know why it didn't post this pic as it did the first, but there it is anyway. |
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fuerte21
Newbie
Joined: Aug 01, 2008
Posts: 1
Location: Harlingen, TX
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Sat Feb 28, 2009 6:25 am |
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I saw the instruction on the faux fondant and it looks easy, but I dont understand on how to make the bottle device. Could someone please tell me where exactly and exactly will that device look like. Becasue the picture is not clear.
I am making my first quinceanera cake and I want to do a good job.
Thanks
Sally
fuerte21@msn.com |
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dololly
Newbie
Joined: Feb 09, 2009
Posts: 16
Location: Pass Christian, MS
Birthday: Apr 15
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Thu Jul 23, 2009 2:56 pm |
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Ok. I use this method on every BC cake that I make. However, I find that the viva still leaves the impression of the pattern on the papertowel, on the cake. I have the blue viva towels. Is my icing not crusted enough or am I pressing too hard? I did not notice the impression until I saw the picture of my latest cake, I went back through the other pictures that I have and it was there in some of the others and not in some. Thanks for any advise, I love the method. Anyone have any thoughts about using wax paper in the same way? I have not tried that but someone on another site suggested that.
Thanks again. |
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dololly
Newbie
Joined: Feb 09, 2009
Posts: 16
Location: Pass Christian, MS
Birthday: Apr 15
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Thu Jul 23, 2009 2:57 pm |
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Ok. I use this method on every BC cake that I make. However, I find that the viva still leaves the impression of the pattern on the papertowel, on the cake. I have the blue viva towels. Is my icing not crusted enough or am I pressing too hard? I did not notice the impression until I saw the picture of my latest cake, I went back through the other pictures that I have and it was there in some of the others and not in some. Thanks for any advise, I love the method. Anyone have any thoughts about using wax paper in the same way? I have not tried that but someone on another site suggested that.
Thanks again. |
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