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Piano Cello cake - Page 2

post #16 of 31
Quote:
Originally Posted by Smckinney07 View Post

I've read of some people using Extracts to mix their coloring, it just doesn't dry/evaporate as quickly.

It does look like wire right?! Lol

But AZ made a good point with the angel hair, I always use it with characters for kids cakes but I never thought to paint it. Nice!

Unbreakable gel will give you a wired look.

Michelle

 

"The only thing better than a cake is two cakes"

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Michelle

 

"The only thing better than a cake is two cakes"

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post #17 of 31

How's it coming?

Michelle

 

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Michelle

 

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post #18 of 31
Thread Starter 

I am actually starting this this morning. Doing my version of MACSMOM's orange cream covered in ganache. Procrastinating going to the store! lol

 

This time I am running a stopwatch while I do anything cake related to figure out my actual time.

post #19 of 31
Quote:
Originally Posted by BatterUpCake View Post

I am actually starting this this morning. Doing my version of MACSMOM's orange cream covered in ganache. Procrastinating going to the store! lol

 

This time I am running a stopwatch while I do anything cake related to figure out my actual time.

Tried that a few times...forgot about the watch on my down time...lol! So it didn't do much good with all the extra time added in. Oh well. GL! Can't wait to see pics.

 

P.S. Don't worry, I won't do an image search on yours...LMAO!

Michelle

 

"The only thing better than a cake is two cakes"

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Michelle

 

"The only thing better than a cake is two cakes"

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post #20 of 31
Thread Starter 

This one would be on cake disasters if I was stupid enough to take pictures! LOL....first time making the dreamsicle cake and it was very soft and crumbly...torted & Filled with amaretto SMBC. Covered in ganache...so far, great. Well then I pull out the fondant I made and used 2 days ago...white fondant & gooey chocolate. Uh-uh!

My carpal tunnel is really bothering me today so I was irritated and started rushing. My fondant sucked so I went and picked up some Satin Ice. My first time using it...yum. but I must have rolled it too thin because it ripped. And then became covered in chocolate. I pulled all of that crap off taking most of the ganache with it. SO I poured more ganache and piped on Some SMBC roses. It is a surprise cake for a cousins birthday and I wanted to practice it so no big deal. It looks like a regular cake and from the crumbs I scavaged it tastes delicious so she will love it. Back to the drawing board! lol...Lesson...next time use a firmer cake and white BC under the "fondane" lol

post #21 of 31
Quote:
Originally Posted by BatterUpCake View Post

SO I poured more ganache and piped on Some SMBC roses.

Wait...what? Poured the ganache? What kind of ganache are you using???

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post #22 of 31

What kind of ganache did you put on the first time? You're not using pouring ganache under fondant are you?

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post #23 of 31
Sorry it didn't turn out, but at least it'll taste good! You said you poured ganache the second time, if you want to use it under fondant, it needs to be thick, like peanut butter when it's spread on so it'll set and give you a firm base for your fondant. If you wanted poured ganache ..disregard my useless information! icon_wink.gif
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post #24 of 31
Haha, AZ beat me to it!
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post #25 of 31

Here's a good visual for the type of ganache you use under fondant, and a good recipe too. They're all basically the same, working with ratios.

 

https://www.facebook.com/photo.php?fbid=10151454061142331&set=a.261635412330.148921.205059342330&type=1&theater

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post #26 of 31

Aww, better luck next. Look at it as a trial run. icon_lol.gif

Michelle

 

"The only thing better than a cake is two cakes"

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Michelle

 

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post #27 of 31
Thread Starter 
Quote:
Originally Posted by AZCouture View Post

Here's a good visual for the type of ganache you use under fondant, and a good recipe too. They're all basically the same, working with ratios.

 

https://www.facebook.com/photo.php?fbid=10151454061142331&set=a.261635412330.148921.205059342330&type=1&theater

Hahah...so now I know!!! So now my question is what makes this better under fondant than regular BC? Does it spread easier? I really dont like traditional BC...Thanks guys!

 

BTW...this is only my second time using ganache...the first time I whipped it as a filling. Have another order tomorrow....have to try again..

post #28 of 31
It's just another method, most Aussies use ganache, and it's gaining popularity here daily, since it really helps to get good sharp edges. There's a thread here called 'never using bc under fondant again' or something like that, and it's full of great info. I'd read that, and it will probably answer any question you can think of.
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post #29 of 31

That is SO cool.  And Original.

post #30 of 31
Thread Starter 

It is a beautiful cake and I am determined to make it. I just don't have much time to practice stuff like this. The Susan G Komen Foundation got back with me today and I am making 1,000 cupcakes and several cakes to sell at their race for The Cure  

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