Hello everyone. I was wondering about cake dummies! I have a few that I would like to practice on but I have a few questions.
1. If using BC can I reuse it once I am done? Like once it has crusted over can I take it off and reuse it for another one?
2. Can anyone tell me which fondant recipe to use? I have tried several batches of MMF and they dont turn out right. I also tried Toba Garrett's recipe and that too didnt turn out right. I am so tired of wasting PS when making the stuff!
Thanks for the help, Megan
I love working on cake dummies.
If you use RI it hardens and is more durable. If I'm going to keep I'll use that.
If I know I want to re-use I use BC and when I'm all done taking pictures I just scrape in trash and wash dummy for re-use.
Both can be kept for years to be used as a desplay.
I haven't tried Fondant yet
I haven't done this but I have heard others say that they wrap theirs in the Press-n-Seal so they can re-use. I know that when I start practicing with dummines, I'm going to do this.
oops..I forgot a question.
When working with dummies, how do you get them to stay still? Probably a silly question but just curious.
Sorry, I wasn't very clear. The dummies are pretty light, right? How do you frost it without it moving around all over the place? Does that make sense?
Oh! Get some of that no-skid matting. YOu can find it at walmart, dollar general, etc. I put a sheet of it on my turntable and it holds great. If you don't have any matting, you can tape it to the turntable (although it's harder to remove when you're done w/o messing up the icing job) or a blop of icing to hold it in place.
this will sound funny but the last time I made a cake dummy, I got so frustrated with it moving around all over and finally stabbed it with a fork and held it in place while icing the sides. I used royal icing for this so when the sides crusted over, I could grab them while frosting the tops. It seemed to work out pretty well, although kinda brutal 
I just spent hours trying to smooth my frosting on my dummy cake. No the Mel method didn't work it never does when I work on dummy cakes.
I think I figured it out. I'm not going to use good ingredients for a dummy cake so I use the cheapest shortening the store has, I am beginning to think that has something to do with it.
Janette, I did a dummy cake last night (Autumn Pearls, in my photos) and every time I do one, I just confirm it: I think it's harder to get smooth icing on a dummy, using BC, than it is on a real cake. Dont' have any logic unless it has something to do with styrofoam not having any "give" or flexibility. Odd, huh?
After I left the last post I was tired of messing with it so I made a new batch of frosting (using Crisco) and re-did it. Still gave me a rough time. So yea I think it is the dummy cakes.
I'm glad to hear it's just not in my head someone else out there has the same problem - thanks.
Stabbed it with a fork!
SYmpathy for the person who tries to poke your REAL cake while you're setting it up!
hehehe, well, it really did work well though! The styrofoam is stiff enough that I got a good grip on it and could spin it around and frost well. I wouldn't ever do that on a real cake though they're easier to frost anyway
oops..I forgot a question.
When working with dummies, how do you get them to stay still? Probably a silly question but just curious.
When I read the tittle of your post "Cake Dummies" I actually raised my hand and yelled-Me, Me, Me. I envisioned my picture on the cover of a Cake Decorating For Dummies book. Then I read about getting the dummies to stay still, and laughed even harder....I saw myself running in circles at a decorating class; the instructor chasing me and yelling, I can't work with you if you don't stay still. I must be extremley tired this morning. I'll try to refrain from further comments.
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