Cake Central › Cake Forums › Cake Talk › How Do I? › 3D dirt bike cake
New Posts  All Forums:Forum Nav:

3D dirt bike cake - Page 2

post #16 of 37

rkts are cool

 

i just want to mention that even rkt needs some structure to hold up as handle bars

 

if i were doing this i would have a skeleton of some kind in there

 

and when i use rkt i mold mine right out of the pan and let it set up overnight before further carving

 

mine need that overnight set up time

 

my recipe is the one on the box less one cup rk--we use butter and i add some vanilla to the marshmallow

 

we are rkt fanatics

 

GOOD LUCK!!!!

one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
post #17 of 37

i hope you have a pattern

 

rkt can be a little inconsistent and flexible

 

try not to get too stressed or anything

 

these things can get so complicated even for the pros--i know you've probably seen some of the tv cake shows--so you are in very good company

one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
post #18 of 37
Thread Starter 

I'm working on the back tire now. The body is covered in icing in the freezer. Looks pretty good. I'm going to wait to cover with fondant until I have everything the way I want it.

I believe my main problem was the size when I 1st started. Its up to about 1.5 ft without both tires.

Question as of now is how long will the cake last covered with icing? A week...2,3?

post #19 of 37

if you can store it in the freezer--

 

wrapped like a mummy to avoid smells entering into it and to prevent freezer burn

 

sure a few weeks

 

in a dedicated freezer that is rarely opened a couple months

 

but otherwise--maybe a week max or 5 days

 

i would not go over 2 days myself unfrozen

 

ooooh you're making great progress!!!!

 

and for the thaw --you want to go by degrees

 

from freezer

 

to frige overnight

 

then to room temp

 

you can use the outdoors too if it's winter where you're at

 

i mean like a unheated space outdoor space--garage or something

 

where bears & puppies won't be attracted to the aroma

 

geez it's huge!!!!

 

 

Yay!!!!

one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
post #20 of 37
Thread Starter 

This is what I got...If you see improvements that could be done let me know. I don't want to put the fondant on because of the cost of it. Over all I think it looks decent.

 

 

IMAG0497.jpg 973k .jpg file

 

 

 

IMAG0502.jpg 1,384k .jpg file

 

 

 

IMAG0506.jpg 1,106k .jpg file
post #21 of 37

i mean it's all there--you got it!

 

is this a trial run?

 

no fondant?

 

you can handily finish it in buttercream

 

you may already know this but

 

you can smoothy smooth buttercream with viva paper towels

 

because they have a smooth surface

 

or with any brand new super clean smooth towel

 

it's a-w-e-s-o-m-e

one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
post #22 of 37

Wow, I love the front tire coming forward like you have it.  You can use modeling chocolate (aka candy clay, chocolate clay..etc..) instead of fondant, it's much cheaper.  Otherwise the buttercream will work well.  Can't wait to see it done.

ORIGINAL creator of Gelatin Bubbles

Reply

ORIGINAL creator of Gelatin Bubbles

Reply
post #23 of 37
Thread Starter 

Yeah this was just a trial. I wanted to give myself enough time just incase I didnt get it. Not very confident just my 2nd cake.

The modeling chocalate is just the wafers with corn syrup rite? I guessing use white chocalate the dye it to your color...

That would probably taste much better then the fondant...so sweet along with the 5 tubes of icing already on it.

 

Thanks when I actually do the real deal I will post a pic. Any other ideas to better I'm all ears!

post #24 of 37
Thread Starter 

Just thought of a question...How do I make the fondant or chocalate clay have a shiny finish? The last cake I did everything was a dull. I used marshmellow fondant on the last one not sure if that matters or not.

post #25 of 37

i'm doing a little experiment for you -brb

 

i'll have results before noon

one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
post #26 of 37

ok so my suggestion is to mix gum arabic* with a little water and paint your object for a nice engine cover sheen or whatever you want uber shiny

 

gum arabic comes in a mccormack spice type bottle with a screw on lid

 

a few bucks--may be available at your cake deco store (not hobby lobby type store)

 

but def available online

 

but there's another way to get *gum arabic easy peasy

 

in a reverse process

 

you can buy 'white edible glitter' at the hobby lobby type stores and cake deco stores

 

i don't know if wilton makes this --i've never seen their brand of it

 

it comes in a wilton food color style little jar

 

it looks like the lightest weight tiny paint chips --would blow away in a breeze or a snort

 

lighter than air

 

it's gum arabic just not in powder form

 

make a paintable substance with it

 

dissolve a teaspoon of it in a little water and paint it on store bought fondant or candy clay--easy peasy--works to perfection--

 

it does dry fine on s.b. fondant and candy clay--i just tested this for you

 

does not dissolve in alcohol (which is often used to mix cake deco dusts)

 

for nice shine but not as bright as the gum arabic you can paint the s.b. fondant piece with vodka

 

most of it evaporates away--does not leave much alcohol taste if any--just cleans it up nice

 

candy clay stays it's same finish kinda matte-- even with the vodka scrub (i used everclear today)

 

the warmth of your hand will restore candy clay surface (before the gum arabic is applied of coures)

 

candy clay is much more forgiving than any fondant

 

cc can be made with grocery store candy coating available in cake mix aisle

 

be sure choco is all the way melted

 

warm the clear karo syrup to about the same temp as choco

 

combine & mix well until it seems to seize

 

wait till it comes back to room temp

 

you might already know how to make this so anyhow

 

more information than you might need but there it is

one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
post #27 of 37
Thread Starter 
Thanks for info, I think ill go with vodka for multi purposes!
post #28 of 37

perfect

 

when is the birthday?

one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
post #29 of 37
Thread Starter 
Feb. 22 but I'm suppose to do football helmets after that for a friend. So I'm gonna do a practice run at super bowl. Then my sons bday.
Hopefully I can start doing some cakes for paying customers soon.
post #30 of 37
Thread Starter 
IMAG0537.jpg 1,534k .jpg file

 

Heres my bike. It turned out pretty good I think. A couple things could've been better. I was wondering what kind of icing everyone uses for under the fondant. I've been using whipped icing and it doesn't seem to hold any body to it. As far as getting a nice edge on anything I cover. I was wondering if I should use a different type. Also I know I have 2 cakes to make for March 9th I wanted to know if I could make 1 of them next week and freeze it or at least make the cake and not cover it with fondant as long as I freeze it.

Good news I got 4 more cakes to make.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: How Do I?
Cake Central › Cake Forums › Cake Talk › How Do I? › 3D dirt bike cake