Hello! I wanted to know if I can use my onlay chevron mold as a guide? There a a couple of little girls that are counting on me to make their birthday cake and they've each asked for a chevron cake. The thing is, I've never really worked with fondant so, I didn't know if it could only be used with fondant or if it could be used to mark the lines on the cake and be filled in with buttercream frosting.
Any ideas??
Thank you in advance to all the wonderful suggestions!
Ahttp://www.marvelousmolds.com/free-videos/onlays-master-class
This video is very helpful, I haven't used a onlay mold yet, but I have to soon and I'm pretty confident I can do it after watching this.
I want to order one so badly but the shipping is absolutely ridiculous.
A
Original message sent by SweetShop5
I want to order one so badly but the shipping is absolutely ridiculous.
Have you checked globalsugarart.com. Their shipping prices are reasonable. I see you're in Ontario, they're located in upstate New York so shipping may not be too bad.
SweetShop5: Marvelous Molds are on sale at Icing Inspirations in Kitchener, Ontario.
I've used the Chevron onlays before and they are wonderful. I purchased the large and the medium. There's a slight learning curve to any new mold and the secrets to getting onlays straight on the cake is to press lightly with your rolling pin and press several times until you can see that the design has impressed crisply. Then I placed the mat with the chevron on it in the freezer for 5 minutes. They came out nice and stiff and easy to apply. Have fun. Oh wait, also use fondant and gumpaste - half and half. Fondant alone stretches and you can't roll it extra thin like you can gumpaste.
A
Original message sent by DeniseNH
Oh wait, also use fondant and gumpaste - half and half. Fondant alone stretches and you can't roll it extra thin like you can gumpaste.
Does the gumpaste make it too hard where it crumbles/cracks when the cake is cut or when it's eaten? In other words, is it still soft enough to eat?
No, actually the gumpaste gives it structure so that you can cut it clean and apply it without stretching. If it's paper thin when applied to your cake, it will be easy to cut through, unlike thicker plain fondant. Most guests ignore fondant and don't eat it anyway so eating usually isn't an issue and if they're paper thin, they're both easy to cut and eat. Fondant keeps the gumpaste soft. Definitely good to eat. Hope you watch the film someone suggested above, because it gives you another great idea of pressing the fondant right out of the mold onto lightly greased waxed paper - lining up the design on paper then spritzing it lightly with water, or brushing in Cricso or corn syrup - pressing the paper to the cake side then peeling away the paper - to get a more concise lineup.
AI posted the video. Thanks, I'll have to try that when I use it, the gumpaste and wax paper transfer. I'm going to be using the moroccan lattice mold.
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