How Do You Ice Styrofoam Dummy Cakes???
Decorating By susaneholcomb Updated 3 Jun 2009 , 8:08pm by dsilvest
i bought several dummy cakes to ice with buttercream then put my fondant on.
I tried just putting the fondant on and shows too many imperfections.
they are so light weight that it is almost impossible to ice. I tried putting tape on the bottom, but doesn't stick.
I am making these dummies for demonstration, so i want them to look as good as my normal cakes.
Help!!
susan
I give it a "crumb" coat of BC icing like I do a regular cake. Big glob of icing on the bottom or a good glob of glue to hold the cake to the plate. The whole cake will dry hard in time, but don't store it in an air tight cover ot container.....any moisture....it will mold in time. I leave them out and maybe just a light cover to protect from dust or dirt.....
you can trying plastic wrap, just wrap it very tightly and seal the ends with a hot
baking pan, that should give you a smooth surface to work on (and that way you
can also reuse the styrofoam again). and you can try placing a bit of buttercream on
the bottom of the dummy cake to keep it from sliding around while you mask it.
hope this helps.
I have heard that some people use drywall spackle on dummy cakes to get a smooth finish. It's applied in a thin layer than sanded smooth. I personally haven't done it, but in my cake decorating class, we used an apricot glaze to achieve basically the same thing. The glaze dries rock hard and you can remove the fondant and give the dummy a little bath and it's good to go for another creative spin..... 
I don't use any buttercream on the styrofoam at all. If there are really large gouges I smooth a bit of royal icing on them.
Sand the upper edge slightly to soften it so that the fondant won't tear.
Lightly spritz the foam with water and place fondant on it. Gently smooth and trim the edges.
Let them sit for a few hours to set before stacking them.
You can stick the layers together with a bit of piping gel.
I only do faux cakes.
I didn't use buttercream on mine either. I was shown in class to also fix any cracks or uneveness with royal icing, let it dry and then file down carefully. Ice with a very thin layer of piping gel and lay your fondant right on it and trim. Leave them to dry before stacking them, it doesn't take too long to dry.
I just did what you are trying to do!
I used a pastry brush and brushed on piping gel all over the top and sides, then I covered with with the fondant.
Easy easy.
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