I need to make an armadillo to feed 20 people. How big would you make it? What size pans? If it is covered in fondant what do you charge for a sculpted cake?
I need to make this red velvet. I need a good icing for it but the cake will be frozen for a week. Any suggestions? Can I freeze cream cheese frosting?
I am having such visions of Steel Magnolias and "wrestlings pigs under a blanket!" ![]()
Wish I was more help![/b]
Ok seriously,..... I'm assuming you are going to free hand carve this? I think I would make it on an 18" sheetcake pan. That size should be large enough. I'm guessing if using mixes (probably three) that should leave you enough left over after stacking and carving. If making it ahead like that, I would simple syrup and wrap well while frozen, to keep it moist.
I have never frozen cr. cheese frosting, so I can't answer that one, but I know the fondant won't freeze well.
I hope this helps....
We will be waiting for pictures! Best of luck!
Sweetcakes23
Blair Fukumura has one of the best Armadillo cakes I've ever seen and I know Armadillos. They often visit our campsite when we go camping.
http://homepage.mac.com/o051971/PhotoAlbum2.html
I saw a great Armadillo cake on this site.
http://www21.flickr.com/photos/debbiedoescakesnet/212184338/
Plus there are a couple of very nice cakes here on CC.
http://www.cakecentral.com/modules.php?name=gallery&meta=search&type=full&search=armadillo
Hope it helps. ![]()
I have frozen cream cheese icing and it does perfectly fine.
Quote by @%username% on %date%
%body%