How Would I Create This Cake?
Decorating By shorn0099 Updated 14 Feb 2014 , 2:18am by Annabakescakes
A1/8 the size of what? I can't tell how big that is, there's nothing next to it for scale. And if I were the one taking the order, it would most definitely be in fondant. That way you can score lines for the pages, rub the edges of the book with color for aging, indent the spine, indent the lettering, paint the lettering. It's very easy to peel off fondant, and enjoy the saaaaame buttercream beneath it, just like a cake without fondant has.
ASeriously, the aversion to fondant is hilarious sometimes. I have to wonder if some decorators out there skip the buttercream when they use fondant and this is where some of the hysterical aversion comes from. Take knife, peel off, eat cake. How hard is that?
AI had a tasting today and gave them fondant and they freaking LOVED it. I think people are using nasty fondant. Satin ice or Wilton. Blech! Duff fondant is expensive, but delicious.
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Seriously, the aversion to fondant is hilarious sometimes. I have to wonder if some decorators out there skip the buttercream when they use fondant and this is where some of the hysterical aversion comes from. Take knife, peel off, eat cake. How hard is that?
Sadly, I think that is more common than we realize. One of my maaaaany cousins got married a few months ago, there was nothing but a bit of apricot jam between the cake and the sponge. Just enough to make the fondant stick.
This wasn't a fruit cake or anything like that, a layered vanilla sponge with chocolate butter cream filling.
It also explains how some fondant cakes manage to be so bumpy, lol.
To the OP, I would just refuse to do a cake like that if they wanted buttercream only.
A
Original message sent by scrumdiddlycakes
[QUOTE name="AZCouture" url="/t/768172/how-would-i-create-this-cake#post_7484937"] Seriously, the aversion to fondant is hilarious sometimes. I have to wonder if some decorators out there skip the buttercream when they use fondant and this is where some of the hysterical aversion comes from. Take knife, peel off, eat cake. How hard is that?[/QUOTE]
Sadly, I think that is more common than we realize. One of my maaaaany cousins got married a few months ago, there was nothing but a bit of apricot jam between the cake and the sponge. Just enough to make the fondant stick.
This wasn't a fruit cake or anything like that, a layered vanilla sponge with chocolate butter cream filling.
It also explains how some fondant cakes manage to be so bumpy, lol.
To the OP, I would just refuse to do a cake like that if they wanted buttercream only.
Thanks for the heads up Scrumdiddly. I was wondering how to make a cake that looks like cellulite.
AI have experienced some push back with people when I suggested "just peel it off". It really seems simple enough to do to me...but one lady said "I dont want to peel off something on my food" in her case she was willing.to change her design. Normally once they get that fondant is needed they just accept it lol
A
Original message sent by morganchampagne
I have experienced some push back with people when I suggested "just peel it off". It really seems simple enough to do to me...but one lady said "I dont want to peel off something on my food" in her case she was willing.to change her design. Normally once they get that fondant is needed they just accept it lol
Does this person also categorically avoid bananas, avocados, shrimp, and oranges?
AI wish I had thought of that at the time!!!!!! That was a good one!
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Original message sent by scrumdiddlycakes
[QUOTE name="Annabakescakes" url="/t/768172/how-would-i-create-this-cake#post_7485214"] Thanks for the heads up Scrumdiddly. I was wondering how to make a cake that looks like cellulite.[/QUOTE]
bwahaha, anytime! I'm full of awesome advice on how to make your cake look disgusting!
A
Original message sent by scrumdiddlycakes
[QUOTE name="Annabakescakes" url="/t/768172/how-would-i-create-this-cake#post_7485214"] Thanks for the heads up Scrumdiddly. I was wondering how to make a cake that looks like cellulite.[/QUOTE]
bwahaha, anytime! I'm full of awesome advice on how to make your cake look disgusting!
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