you can carve the round part from cake, but the handle out of a cookie or gumpaste and luster dust it..
Do a google search on a pic of these.
These are all great suggestions--thanks. I did a search for "frying pan cake" and came up with nothing!
I'm actually making a cake for a Hanukkah Latke Party. Last year I made the HUGE one (its in my pictures)--but this year I've just moved into a new house and I just dont have things set up yet--so I was trying to think of a way to go smaller but still get the wow factor.
SO..the plan is to make a smaller 2-tiered cake. The bottom tier will have hannukah-y things (driedels, gelt, menorahs), the 2nd tier will have the things you put on latkes (sugar, applesauce) OR candles (havent decided yet) and THEN comes the frying pan...I was thinking I would put a big one on top, with cookies that are made to look like latkes...so it looks like there are latkes frying in the pan!
Why oh why do I get myself into these things!?!?!?
I did find a pick of a set of cookery pans, it's NOT my cake so I don't know were I can post it...I will try to pm you on it and send you the pic..
I honestly don't even remember WHO'S cake it is eighter...
oh...can you pm me first so I have your pmaddy to respond? thanks!
Sounds like a really cool idea!!! I can't wait to see the final product1
How about using a deep dish pie pan to get the shape? The handle could be made with pastillage or styrofoam covered with fondant.
Good luck with your cake.
Diane
I'm thinking about trying this pastillage stuff--I've never used it, is it similar to fondant?
Can you buy it premade (and does it happen to be kosher?)
I don't know if it's kosher, but it's not like fondant. It dries VERY quickly and hard, so you have to work very quickly with it. It's a structural type of sugar paste.
4 cups powdered sugar
1 Tbsp. Gum Tragacanth or Tylose
1/2 cup +/- water
Mix the dry ingredients and then add the water until it's just moistened. It will be sticky. Then knead some more powdered sugar into it until it is smooth. Use right away. Keep any unused tightly wrapped.
I learned a neat trick for keeping pastillage from drying too quickly even when wrapped - wrap a damp dish towel around the plastic wrapped pastillage.
HTH
Diane
I like the deep dish pie pan idea. My first thought was to bake a cake in a cast iron frying pan.
I like the deep dish pie pan idea. My first thought was to bake a cake in a cast iron frying pan.
That could work. Then you would only need to carve out the middle of the pan, and make a handle for the pan.
I'm thinking about trying this pastillage stuff--I've never used it, is it similar to fondant?
Can you buy it premade (and does it happen to be kosher?)
I think that BERYL's may have the instant kind and it MAY be a kosher product.
Ok--this may be crazy...but what about if I try to mold it using rice krispie treats?
I know I've seen Duff do it.
Believe it or not, I've never actually made a rice krispie treat...so I have no idea what the texture is to work with...or how hard it might get!?!?
Thank you all for staying with me on this!!
Hey there
I'm trying to think of a way I can make a cake (or fondant or chocolate topper) frying pan...
Any ideas?!?!
I'm home and have access to my saved photos, here is a cake along the type you've been asking. It is NOT mine, I have NO idea who it belongs to as I've saved it with NO info..
so if anyone knows...please post.. It could be Earlene Moore..I don't know
Well for any of you that may have been following this thread--the latke cake was a DISASTER. It looked like a big hairy pile of...you know what! It is the first cake I have ever just thrown out--I didnt even want to keep it around to nibble or turn into cake balls!
On the up side--the rice krispie treat pans turned out AWESOME and I cant wait to get another opportunity to play with that technique!
And, I had desserts leftoever from a holiday party I had done, so I showed up with a decadent display anyway...just no cake!
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