How Do You Ice A Dummy Cake? And Would You?
Decorating By TinaRe Updated 7 Sep 2005 , 5:28am by KimAZ
I have entered our state fair for the end of this month. 
I have my idea and know how i will do it. The only thing is the cake will sit there from the 23rd till the 2nd of October! 
I don't want it to spoil, and we can use dummy cakes. Would you use the dummy if you were me or use real cake? And how do you ice the "dummy"? 
Thanks for any and all help!
Tina
It all depends on the rules of your fair. I entered the fair recently and for the "cake decorating" enteries you could use dummies cake, it was being judged solely on decorating skills. The fair entry booklet should specify if not you should contact them, or maybe someone else that has entered recently.
Hope this helps and good luck!
I would use a dummy cake since it will be sitting out that long the contest is on decorating.
You ice a dummy cake just like any other cake. A couple of suggestions though that have helped me out a lot.
1) Either "glue" your dummy down with royal icing, or I also use the pins for sewing (the flat head kind) and poke them from the bottom of the board up into the dummy
2) I always wrap my dummies in Plastic (seran) wrap. I wrap around the dummy a few times and smooth as well as I can with my hands. If there are still air bubbles I take a sharp pair of sissors and cut through the bubbles. You definitely want these out before you ice or you will be able to see them and will make your icing un even. If you forget before you ice I have used sharp sewing pins to poke holes in them. ---- This is handy b/c when you want to change your dummy you just un-wrap the plastic wrap from the dummy and you're good to go again, easy clean up!
Hope this helps, can't wait to see your cake!
Leily
I would just use crisco based frosting, you know crisco, powdered sugar, water. It dries hard and is reasonably cheap. This is good for a cake that won't be eaten.
Hi,
I am glad you asked this question. I too will be entering my state's fair next month. I just bought myself some cake dummys to practice on this past week. I just frosted them as if it were a real cake and it worked just fine. ( and used a whole lot less frosting) I didn't wrap them in plastic wrap though. I tried it and couldn't get it anywhere near smoothe so I just tore it all off again. I used the regular buttercream recipe with crisco and water and had no problems. In fact, my practice cake has been sitting on my kitchen counter for a week now.
Oh, and I did notice on my entry form for the fair that it said there was a catagory for "dummy" cakes and one for real cakes. Just be sure you choose the right one.
KimAZ
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