Need Advice On Piano Cake Design
Decorating By Raynebow88 Updated 28 Feb 2017 , 11:05am by -K8memphis
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Hello I am gonna be making this beautiful cake design soon. I have a general idea of how to create it. But I'd love to get others tips and advice on how they would do it? Should I cover the whole bottom tier with black fondant first before adding the piano keys? How should I create the piano keys? I would really appreciate any help. Thank you!
the link is not opening for me but i made a piano keyboard with marzipan and i loved it -- i made it as one big white slab -- impressed the key outlines on there -- y'know how the top of the ivory on each key extends a bit over the edge -- did that -- added the little black keys after rolling them between two skewers to get the same size or maybe i cut them -- but trimmed after applying to get them all uniform -- applying the black keys was the most tedious -- i made several keyboards and placed it as one unit after covering the cake -- i think i iced mine -- can't remember that --
i loved my piano cake -- you're gonna have fun
oh oh oh the picture popped up just as i posted -- no no no no no mine was a grand piano -- never mind what i said :)
the music sheets would be edible images -- the keys i think i'd use candy clay so they stand up there over the edge like that or a combo of fondant/candy clay --
and i would only cover the top edge with black then place the keys -- black is not so fun to eat -- in fact i would use black cocoa buttercream there on that top edge --
but that's me & my suggestions -- you have a blast -- beautiful cake -- can't wait for pictures :)
I definately would not cover the cake in black.....I would do all in white, then add the black keys and score around the top tier. Oh, just noticed what you are talking about- the top of the bottom tier. I agree w/K8.... probably would just add a circle of black over the white I used to cover the whole cake........
Also the top letter would be done in black fondant - most likely I'd strengthen at least the part of fondant that is used to make the letter with Tylose or use gumpaste for it.
Hi guys thank you so much for your helpful advice. I was wondering...for the keys, would you suggest I do the rolling out one big slab and impressing each key outline, like how you suggested in your original post?
Another thing I forgot to ask. For the top tier what is the best way I could get those music bars (those 5 lines) as even as possible? Every time I have to do lines I always seem to mess up and not get it to be as even:( thank you again!
If you google 'fondant line transfer' then you should get a bunch of results that go through the waxed paper transfer method. Means you get to make everything perfect while it's laying nice and flat on your counter and then just transfer over to your cake.
Hope that helps! :)
Thank you all for your help! I will let you all know how it goes :)
Can someone please tell me if the tiers in the pic looks more like it's made up of triple layers?
hard to say -- could be but i think it is a very petite cake -- just a guess -- plus that edge of the keys that sticks up around the top edge give an illusion of greater height --
fwiw i think three to four layers per tier is a mark of distinction -- much better than two layers -- but one would need x-ray vision to know for sure
@-K8memphis Thank you for getting back to me! I just had one more question. Do you suggest I make one big white slab for the keys and wrap it around the cake and score the lines of the key afterwards? Like how you suggested in your first post. Sorry for so much questions!:(
my first post was describing a cake made in the shape of a grand piano with a flat keyboard that one could play if they too were made out of sugar -- because i couldn't see the picture at first --
but to your question -- because this has the edge sticking up there on top -- it would be easier to score it before applying -- but it could be applied in sections or all at once -- your choice -- it probably needs some slight refrigeration or some waxed paper to keep it from stretching out while you apply it --
my best guess is apply in the three and five key sections
good luck -- pictures please :) and wonderful pianical best to you
@-K8memphis thank you so much for all your help! I'm making this cake for my piano teacher. She's a really special lady. Everyone is really depending on me to make it really nice.:)
i have a thought for you -- to use anytime -- try to not lump up more pressure or expectation than necessary -- ok? if i remember correctly, you are quite young? you don't need to fulfill the expectations of the masses -- just make the nicest cake possible --
sometimes when one makes a cakes, the sun shines brightly and bells ring in glad harmony -- and there are other times when if you could pull out one more handful of hair it just couldn't hurt anymore than it already does -- know what i mean? it doesn't happen often but you need separation from the expectation thing -- put it in a box and look at it never --
simply expect to make the nicest cake possible under whatever circumstances you find yourself working under -- learning to laugh at yourself is also a good quality to harness to keep yourself nimble while you dance to the cake music --
best to you
That's really nice of you to say and I will always keep it in my mind. Thank you!:)
Hi guys! I just wanted to let you all know that my cake came out wonderful. I couldn't have done it without the help of you all. Everyone was so impressed, but most importantly my teacher loved it. I'm still waiting for my friend to send me pictures so I can share it with you all
Thank you so much for all your help I truly appreciate it!
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