I will need to make a ton of pearls for a wedding cake I will be doing in the fall. Several questions I have.
1. How far in advance can I make the pearls?
2. Can I string them onto something i.e. nylon thread so I can put them on both round and square cakes?
3. Do I luster dust them after I get them made or put luster dust in the fondant?
4. Or would it just be easier to buy fake ones already on a string?
I think buying some would be easier but making them would have more personel effect. Here is probably all the info you need
http://www.earlenescakes.com./prlinstruct.htm
I hand make all my pearls - I have molds but they are useless! I roll my fondant to an even depth and use decorating tips as the cutters (different ones depending on the size I need). Then I roll the discs in my palm until a ball and put them in an empty cake pan. When I have enough, I put them in a ziplock bag with pearl dust and give them all a good shake to coat. I then put them back in the cake pan and leave them overnight to dry out a bit. Then I just store them in a plastic container until I need them. To use, I stick to the cake using a dab of royal if using fondant, and buttercream for buttercream cakes - both in the same colour as the cake covering. Hope that helps a bit!
Here's a previous thread on making edible beads and silver dragees:
http://forum.cakecentral.com/cake-decorating-ftopict-96041-.html
HTH
I have a wedding cake with pearls due at the end of next month. I have already started making the pearls in the needed sizes. I am using bonjovibabe's method except I place the made pearls in a clean baby food jar instead of a plastic bag.
This is my first time making them and I am averaging about 100 per hour. I am not sure if that's a lot or a little but the speed works for me. I am using a size 12 tip for my 6 mm and am eyeballing my 3 mm ones.
I have heard that if you keep them in a freezer they will remain soft but I haven't tried that yet.
So if I understand it right you can make these up months in advance. Do they have to be rock hard to put them in containers? If I can start making them now, then that is what I will do. I like to have everything done and ready to go so I don't have to mess with the little stuff and can concentrate on baking and icing the cake.
you can make them a long time in advance! thats part of their beauty. Just make sure to keep them in an air tight container/bag for storage.
After i roll mine into pearl shape i let them sit overnight at least to let them dry a bit and then i coat them in dust. that way they keep their shape when you shake them.
HTH
Yes you can make them well in advance. I found that once I roll them, I allow them to sit about 15-20 minutes before rolling them in pearl dust. The dust adheres to the moister pearls better than fully dry pearls. I then transfer them to a paper plate and allow them to rest for 24 hours before putting them in a jar or else I end up with a large lump of pearls stuck together.
I sit in front of the TV to make mine, I also use different bowls to store different sizes pearls and I don't coat my until I need them.
Here are a few links...
For 8 mm borders http://www.cakesbysam.com/store/cart.php?target=product&product_id=21922&category_id=261
Sam calls for 70 8mm pearls around a 6 inch cake. I am using 6 mm pearls and in lining them up I found I needed 100 for a 6 inch cake.
Earlenes also has a chart http://www.earlenescakes.com/PearlInfo.html
I have thought of using a string to hold them together but decided to just go with royal icing and placing them individually. I guess it's just a preference thing.
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