I Wanna Make A Chocolate Symbol....
Decorating By 2sdae Updated 13 Mar 2007 , 10:23pm by bobwonderbuns
You can use candy melts; I put mine in the freezer to harden, so if your going to do luster dust on it, I would suggest to make sure the condensation is all gone before you do.
It depends on what size/shape you need to do. I would use a FBCT if you are doing a large symbol that will cover at least several square inches of cake. If it's just a little thing you can do it with melted chocolate or candy melts. I did white chocolate swirls on waxed paper. They firmed up in the fridge really quick. They are delicate tho so make extras if they are small and thin. Good luck!
Sweet lady, you must have just found out that you have to make a pi cake too! Lucky, lucky us!
Yes, volunteering me was my 14 year old DD! I love that she asked me, but geesh. Tells me this at 3 pm monday and needs it 6:30 am wed!!!! 
I was put on notice Monday at 4 - right before a soccer game, with work today and two soccer games tonight, followed by work again tonight. Here's what I'm going to do...
The pi symbol on top of a two layer round and then fondant tiles along the sides with a different color representing the different numbered digits of pi. (all 0's will be blue, all 1's green, etc.) Got the idea from a pi art website (who knew THAT existed)
I make chocolate transfers all the time. Depending on the amount of colours you need they are really easy and don't take any time at all. If you can trace a picture (reverse it if it needs to be on a specific side) and paint away. I use the finest tips 1-2-3 as the candy melts come out quick and just follow your outline.
You will do fine. This is so much fun. I made a huge fire/flame for the top of ca ke ball pyramid for our hockey party and people did not know it was edible until one little boy came up and took it off and started eating. He thought it looked appetizing enough and went for it.
Have fun. I love doing these.
Claire
very cool idea! I am lazy with my 2 year old running around and my 1 1/2 year old niece as well with me today. I baked 2 10.5 round white chocolate layer andd froze them yesterday. Now today to make red buttercream dream icing to fill tort and ice. Then black satin ice to cover and the white candy melts PI symbol to draw and lusterdust with silver luster dusts!!!
I was wanting to write the numbers on the colored tiles, but you know, that just isn't going to happen. My time is ticking and I've never used the writers. Are they any good? My convenient excuse at the moment is that the colored tiles will give them something to puzzle over during their studies. Here's also my deal, kids here aren't supposed to have baked goods from home, yet I get this request. Maybe I call still get out of it by reminding that it's against some rule or another.
tuesday: You can do chocolate transfers on wax or parchment but I really like to do them on something shiney so it picks up the texture (makes them shiney) I use a clear plastic report cover.
tuesday: You can do chocolate transfers on wax or parchment but I really like to do them on something shiney so it picks up the texture (makes them shiney) I use a clear plastic report cover.
Really? I guess it makes perfect sense, but I never considered that.
I haven't heard a specific name of any good food writers yet. Only the yucky useless ones. Do you put chocolate on wax paper or parchment? I would think wax but thought I'd check first.
"Food Doodlers" I love that name! 
I'm not sure who makes them, I just saw them at the cake decorating store and grabbed them (saw them in the window and just had to have them...)
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