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Nordic Ware train cake - How to use fondant icing?

post #1 of 31
Thread Starter 
I bought a trian shaped nordic ware pan last year and tried to ice it wiht butter cream and it was a disaster. What is the best way to decorated a nordic ware cake to bring out detail. I would like to do it in fondant if possible but cannot find instructions.

Thank you ballet girl
post #2 of 31
I am posting a reply in the hopes that someone has the answer to this! I read somewhere that you could make fondant 'covers' by shaping the fondant over the pan? Does anyone know if this is possible?
Thanks for your help!
post #3 of 31
How about a poured icing?
post #4 of 31

yes i just glazed mine and i stopped there because i liked it--

 

you could color the glaze

 

you could color the cake batter in the first place too

 

but if i wanted to spiff it up more i would prolly spray glazed cakes w/bright pretty colors

 

and use edible ink markers for some accents

 

i think the only way fondant would not blot out most of the lovely detail is if you rolled it paper thin and placed it on hot cakes and i've never done that so it might melt right off or bond beautifully

 

but i've done everything wrong at least once and i haven't done that wrong yet so be forewarned ;)

 

wonder what a rolled buttercream would do on a warm cake--prolly melt

 

hey--here's an idea--spray and/or paint naked cakes with color then glaze!

 

<high five>

 

i just love this pan though and the castle too

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
post #5 of 31

I'd try poured fondant  or colored modeling chocolate. 

post #6 of 31
The cakes just came out of the oven. The experimentation shall begin tomorrow!
post #7 of 31
Post pics if you can! I love the looks of their pans, but never know what to do with the cakes besides sprinkle with powdered sugar.
post #8 of 31

i got my pan sitting right here by the keyboard...so tempting

 

but i'm out of vanilla...a temporary set back...

 

i esp wanna try the paint first glaze later method

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #9 of 31

That's why I don't like character pans because the only thing you can do with them is to use icing and the star tip.  I have the stadium Nordic pan and had the same problem.  How to decorate it without obliterating the design.  Ended up brushing on a clear sugarwater glaze then tossing a lot of colored round jimmies on the sticky cake to resemble audience members in the stand seats.

post #10 of 31
First attempt:


I'm not crazy about it. Seems very flat. Poured icing is next
post #11 of 31
Tried making poured fondant/icing, epic fail. icon_sad.gif used a recipe that calls for confectioners sugar. I might try regular sugar tomorrow. Is it possible i heated the sugar mixture too fast? Discouraged but not defeated...
post #12 of 31
I molded the cavity of the pan with fondant. It turned out nice but now I have to figure out how to accent/color it
post #13 of 31
Much better detail. How did you get the fondant back out? Did you push the cake back in the pan with the fondant?

Maybe painting for embellishment? Or it would be tedious, but pressing different colors of fondant into the mold.
post #14 of 31
I dusted the cavity with corn starch, rolled the fondant out then pressed it in. I let it sit overnight. I trimmed the edges with an Xacto. I gently coaxed it out. Because the cakes retract a bit after cooking, there is room to ice and then place the molded piece of fondant on top.
Today I will mold more then try my hand at painting. Did I mention high school art is the one subject I failed?!?
post #15 of 31
Final result. Not ooh la la but not too bad...
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