Cake Recipes And Fondant

Baking By kayeldesign Updated 15 May 2009 , 3:46pm by Jayde

kayeldesign Cake Central Cake Decorator Profile
kayeldesign Posted 13 May 2009 , 5:01am
post #1 of 3

This may be a dumb question to ask....but I just began cake decorating last year when asked if I could make a teacup cake after making some chick & bunny cupcakes for Easter. After I did it and it turned out, it has been a new thing for me. I have probably done about 13-15 cakes so far. It took me until about 6 months ago to find a cake recipe that was dense enough to hold weight and was easy to carve. This recipe however is white or chocolate. I would like to add more flavors to my recipe book and offer more of a variety. What are the best cakes to use for tiered cakes and 3D cakes? Pound cakes? I have been looking for cake recipes on this site and I just don't know what to really look for in a cake. Also, what are the advantages or disadvantages of using mmf over buying products like Satin Ice? Thank you to those who reply!!!!

2 replies
JanH Cake Central Cake Decorator Profile
JanH Posted 15 May 2009 , 7:53am
post #2 of 3

Pound cake recipes:
(Disregard post title - this is about pound cakes.)

Chocolate pound cake recipes:

Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:

(Has popular CC recipes for crusting American buttercreams, fondant and doctored cake mixes - WASC and flavor variations. And so much more!)


Jayde Cake Central Cake Decorator Profile
Jayde Posted 15 May 2009 , 3:46pm
post #3 of 3

The age old question MMF or Satin Ice/Fondx/etc.....

There are tons of different answers, and really it depends on the baker, which I know is not what you wanted to hear.

PROS: Easy to make if you run out. Cost efficient - cheap ingredients. Can be flavored any way you like with different flavors. Awesome for firgure modeling because its easy to make more and cheap, I just add some Tylose powder.

CONS: Can crystallize if you arent careful, making your fondant brittle and grainy. Can be lumpy, too hard, too soft if you dont get the texture 'just right.' Can be time consuming to get a 'true red or black.'

Satin Ice -
PROS: Quick, easy, all ready to go. Can be bought in different colors already made, thus making a 'true red or black' easier to make. Dont have to worry about being the right consistancy, no lumps. Firmer, best to cover cakes with IMO.

CONS: Can be expensive depending on where/when/how much you buy. If you dont have a local carrier, you have to buy online and pay shipping. Doesnt taste as good as homemade. If you dont have a local carrier, you have to make sure you keep some in stock, cause if you run out, you are in trouble.

Ladies did I miss anything?

Quote by @%username% on %date%