Genoise Cake For Shaped Fondant Covered Cake
Decorating By drgrl21 Updated 11 Aug 2006 , 5:52am by fearlessbaker
Is it okay to have a genoise cake filled with pastry cream and whip cream with fresh fruits for a shaped cake, I will be carving my first cake and covering it in fondant?
my other concern is do I cover every layer in fonant, or just the whole stack. I will be having cake boards in between every 2 layers.
Do I put dowels through the fondant and cake or just through the cake? And after the dowels are in how do I cut the cake making sure I am not going through the dowels since the dowels won't be visible? please help.
I am doing a horse standing up. I am using foam for the legs.
I am not a fan of genoise for carving and fruit can be sketchy for a carved cake such as sliding teirs. All you need is the cover the whole thing with on layer of fondant . A heavier cake like devils food or pund cake is best for carving. It will hold the shape nice.
Genoise is not the cake to use for sculpting. You need a cake that is dense and you propably would want one that would rise a little more than a genoise. When you do a carved cake you need to be carefull of what you are going to fill it with because you don't want it slide around while you are trying to put it together. I would use just a curd or jelly but not go overboard with fruit. My twp cent worth may not even be that much.
Quote by @%username% on %date%
%body%