Can you tell me, I want to have a go at making a sculted cake over the weekend is it better to work with a frozen cake while shaping? Any tips would really be appreciated.
I dont actually work on frozen cakes, but i guess it would depend on how firm your cake is.
Have a look at these tutes on 3d cakes, they're both super simple, but they give you some ideas on what to do.
http://members.optusnet.com.au/boonenati/baginstructions.html
http://members.optusnet.com.au/boonenati/veggietales.html
cheers
Nati
I have never froze mine before sculpting but I guess you could. : )
I've done several sculpted cakes, and I always freeze them before working with them. It makes them firmer and less likely to fall apart. So far, I haven't had a problem, but I'll be making a bulldozer cake this weekend so let's hope I haven't jinxed myself by saying that!
[quote="boonenati"]
Have a look at these tutes on 3d cakes, they're both super simple, but they give you some ideas on what to do.
http://members.optusnet.com.au/boonenati/baginstructions.html
http://members.optusnet.com.au/boonenati/veggietales.html
cheers
Nati
Very generous of you to build these tutorials....you are very talented. I have a question about the recipe.....what does the margarine do as opposed to the butter? Thanks in advance! 
Have a look at these tutes on 3d cakes, they're both super simple, but they give you some ideas on what to do.
http://members.optusnet.com.au/boonenati/baginstructions.html
http://members.optusnet.com.au/boonenati/veggietales.html
cheers
Nati
Very generous of you to build these tutorials....you are very talented. I have a question about the recipe.....what does the margarine do as opposed to the butter? Thanks in advance!
Thanks adven68
If you use margarine as opposed to butter, you get a lighter cake. If you think of the texture of margarine and butter in the fridge, and even when you take it out, there is quite a bit of difference. It makes a difference in the cake too. If im going to fill a cake with very moist fillings i usually do it with butter, but if it's going to go on it's own, with lemon, or orange flavourings, i will make it with margarine. I broke one of my own rules on this one, cause i torted the cake, and then the cake ended up with a bit of a lean, it's not visible at all in the pictures, but it was there all the same. I wasnt intending on putting so much fillings when i started and then got carried away.
haha
Nati
I love your makeup bag instructions. I am going to try one soon! : )
Thank you!
I love your makeup bag instructions. I am going to try one soon! : )
Thank you!
Thanks
I've actually added a few more, i had put them in the forums before, but now i've also put them in my instructions page, with a few more tips.
http://members.optusnet.com.au/boonenati
enjoy!!
Nati
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