For buttercream you can make an American BC recipe but use the cheapest Shortening, Confectioners Sugar and Water you can find no need to use butter or flavoring since no one is eating it
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Original message sent by Rosie93095
For buttercream you can make an American BC recipe but use the cheapest Shortening, Confectioners Sugar and Water you can find no need to use butter or flavoring since no one is eating it
Will this harden?
You can use royal icing. It hardens nicely and will stay looking good for a long time. Then you are ready to change your design, you can rinse it away under hot running water. It is just sugar so it won't clog the drains like real buttercream...a plus!
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Original message sent by AZCouture
What are you making them for, just for practice? For an order for a client? Do they need to "keep" for awhile, or just until you photograph them?
I am making them for a cake expo I want to do the pulled dot and the rosette technique. I also want to be able to add color
I covered dummy cakes (3 tier) in royal icing for a final project in the Wilton Master Class which I took in September of 2012. I still have the cake, covered in a plastic dry cleaning bag to keep the dust off of it. So I would say it holds up pretty good. Just keep it away from mice and dust and it will keep for years.
No, but if you are keeping the dummy for a long time you can also use Royal icing instead
I keep shooting my mouth off about doing dummy cakes with Hydrocal for frosting, even though I've never needed a dummy cake, and the only things I've ever done with the stuff is build model train scenery (and patch the occasional hole in the wall, if that's the kind of plaster that was handy), but I seriously think that if vermin were to try and eat a cake frosted with it, they'd probably break off their teeth.
And no, before you ask, I do NOT have any connection to the U.S. Gypsum company.
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Original message sent by kkmcmahan
I covered dummy cakes (3 tier) in royal icing for a final project in the Wilton Master Class which I took in September of 2012. I still have the cake, covered in a plastic dry cleaning bag to keep the dust off of it. So I would say it holds up pretty good. Just keep it away from mice and dust and it will keep for years.
Will royal icing hold in a pulled dot and rosettes tecnique???
Yes, ri will hold in any shape. If it is too thick to pipe for what you are doing, add a little corn syrup until you get a consistency that is easier to work with. The corn syrup adds a little elasticity to the ri and makes it easier to work (I do this when I am doing drop strings). Just don't use too much or the ri will be too soft and can loose it's shape.
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