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dentures... - Page 2

post #16 of 33
Thread Starter 
i was thinking about stenciling the writing on the cake -- but i dont have the words happy birthday straight on a stencil... guess i could print it out and trace with chocolate??

any suggestions?
post #17 of 33

if it's crusting bc

 

you could print off your words

 

lay it on there

 

then pin prick it onto the buttercream and pipe over

 

would that work for you?

 

~~~~~~~~~~~~~~~~~~~~~~

 

oh sure

 

trace with chocolate on top of print covered with waxed paper or plastic wrap--

 

oh sure that would work great

 

just be careful picking them up

 

but even if they break you can piece them together

 

but that's kinda a lot of expertise

 

to get that all melted the way you want

 

probably would work

 

if you're good with choco

 

~~~~~~~

got any markers you can just write it on fondant???

 

but if fondant is soft you gotta have a soft hand or it pokes into it

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post #18 of 33
Thread Starter 
ill try the bc maybe throw it in the freezer ??

i have some writers but they seem dry?? but they are new soo idk if they are just like that or i have a bad batch but i have to press hard to get them to write..

what about dusting it?? but then id have to cover the other letters so they get on the cake...

what about royal icing? im not very good with it or chocolate idk
post #19 of 33

can you print a mirror image on your computer??

 

or

 

i know

 

print regular words on your computer the way you want

 

turn that printed page over

 

outline with black marker

 

do a frozen buttercream transfer onto the black marker side

 

so when you flip it over it reads correctly

 

after tracing letters

 

and covering w/icing

 

build up the top a bit

 

so when you flip it over onto the cake

 

it stands up a bit, beveled up for easy reading

 

you could border that all around with a border

 

or

 

pipe drop flowers all around it or use plain

 

maybe

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post #20 of 33

sling the marker like you're winding up to pitch a baseball

 

or just snap your wrist a few times

 

keep the lid on in case it just happens to work real good icon_biggrin.gif

 

wet the tip of the marker

 

should get it flowing for you

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post #21 of 33
Thread Starter 
thanks soooo super much! those are all grrreat tips..

i was in a pinch soo i just iced it on with bc..



unfortunately the fondant was too thin and sticky it kinda ripped on the side.. but it is what is and i dont have time to hide it icon_sad.gif

thanks soooooo much for your help!
post #22 of 33

your handwriting is perfect!

 

it's a great cake

 

she's gonna love it!!!!

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one baker's never ever do is the next baker's 'i swear by this'
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post #23 of 33
Thread Starter 
thanks , i kept practicing on a cookie sheet cuz i dont like my writing and i know writing can really ruin a cake..

she loved it!!

Quote:
Originally Posted by -K8memphis View Post

your handwriting is perfect!

it's a great cake

she's gonna love it!!!!
post #24 of 33
Thread Starter 
heres a quick question tho, should i cut the edges off the cake?? you know where its a little dry? or should i leave it??
post #25 of 33

you mean for next time before you ice it

 

or

 

where it's cut now and the cake is dry??

 

what is dry?

 

those pictures are awesome!!!

 

she really liked it

 

too cool!!!

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one baker's never ever do is the next baker's 'i swear by this'
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post #26 of 33
Thread Starter 
yes before i ice it.. the edges where the pan sits. its not bAd but appearance wise idk if its just me or not.

its not horribly dry just obviously dryer then the rest..
post #27 of 33

i generally trim the sides of my cakes before icing

 

if the cake is overbaked a bit i trim them immediately so the crusty edge does not get a chance to deplete any more moisture out of the middle

 

and i use simple syrup on my cakes too

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post #28 of 33
Thread Starter 
thanks. i figured i should too .. makes me nervious tho to cut the edges off a round cake.. lol i may make it oval bahahha

never tried the simple syrup before, does that make it soggy?
Quote:
Originally Posted by -K8memphis View Post

i generally trim the sides of my cakes before icing

if the cake is overbaked a bit i trim them immediately so the crusty edge does not get a chance to deplete any more moisture out of the middle

and i use simple syrup on my cakes too
post #29 of 33

no not soggy -- it's just adding a touch

 

as much as you might add if you brushed it on

 

i add a flavors to the ss

 

liqueurs or other flavors

 

the extra flavor and moisture is just a nice addition to me 

 

the easy part to me of trimming a cake is that you are following the outline of the pan that's already there

 

cut one freehand out of a sheet cake? no--

 

trim one? sure! i do anyhow

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post #30 of 33
Thread Starter 
Quote:
Originally Posted by -K8memphis View Post

no not soggy -- it's just adding a touch

as much as you might add if you brushed it on

i add a flavors to the ss

liqueurs or other flavors

the extra flavor and moisture is just a nice addition to me 

the easy part to me of trimming a cake is that you are following the outline of the pan that's already there

cut one freehand out of a sheet cake? no--

trim one? sure! i do anyhow

i see just brush it on all over. gotcha.

what about banana pudding for filling using fresh bananas? how do u keep the bananas from browning? thats a cake ud have to make the same day right.
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