Pumpkin

Decorating By GermanPie Updated 12 Oct 2010 , 5:01pm by ellentwn

GermanPie Cake Central Cake Decorator Profile
GermanPie Posted 11 Oct 2010 , 3:48pm
post #1 of 6

Hello,

I hope someone can help me.

I would like to make a cake in a pumpkin shape.

I tried to pour it with a ganache of orange candy melt, but you see the chocolate cake under the ganache. It is to transparent. icon_mad.gif

That is just a small cake, that is the reason I don't want to cover him with fondant.

But when I take just the candy melt that is to thick.

Have anyone a advice for me or a better idea?

TFA

GermanPie

{Please apologize my english icon_redface.gif , I havn't so much practice. icon_cry.gif

5 replies
Birdyy Cake Central Cake Decorator Profile
Birdyy Posted 12 Oct 2010 , 12:26pm
post #2 of 6

Can you add another layer of the candy melt?

GermanPie Cake Central Cake Decorator Profile
GermanPie Posted 12 Oct 2010 , 12:30pm
post #3 of 6

I tried this and the first one was melting.

Best

GermanPie

trixieleigh Cake Central Cake Decorator Profile
trixieleigh Posted 12 Oct 2010 , 3:44pm
post #4 of 6

What if you put the cake in the freezer, then poured the next layer on? Maybe that would prevent the other layer from melting.

GermanPie Cake Central Cake Decorator Profile
GermanPie Posted 12 Oct 2010 , 4:48pm
post #5 of 6

I will try this, after the first time freeze and then the second time.

Have anyone tried pour fondant glaze? One lady from Germany means that could work.

Best

GermanPie

ellentwn Cake Central Cake Decorator Profile
ellentwn Posted 12 Oct 2010 , 5:01pm
post #6 of 6

I've read you can melt buttercream and pour it like poured fondant, just tint some buttercream if you have some already made up. Good luck

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