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Antique Cake Books question

post #1 of 2
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I am making a cake for this weekend of four stacked books, and I had a couple questions.  I know some people wrap the fondant around the entire piece of cake to create a back cover and some people simply add pieces around the bottom edge, do people have a preference.  Also, the person will be eating some cake on one day (two books), and the rest another.  I usually stack my cakes with buttercream between for security, but that leads to part of the fondant coming off too when I separate the cakes.  What do other people do?  I was going to tell her to eat the bottom two layers first in case this happened, but also wanted to know if there were other opinions out there.  Finally, I want to create an antique look and was wondering what airbrush techniques people have used for this.  Any help is greatly appreciated.  Thanks/

post #2 of 2

 

 

here's an oldie

 

i know your books are closed and stacked but this is an idea for old pages

 

just fork the edges

 

and screw up your fondant placement so you have to curl the corners up icon_biggrin.gif

 

i airbrused the black areas and prolly hand brushed the gold

 

i don't know about which ones to serve & etc. unless you make two different cakes of two books each

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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