I just finished culinary art and hospitality. I have just recently received my cake dummies, I have some cake knowledge and I want to start developing a technique like making sworls on the side of a cake,stacked cakes that are not shakey. Thanks for all the help.
Just make some crusting buttercream and practice, practice, practice. You can cover those dummies with b'cream or fondant as you wish. After you are satisifiec w/what you have done, take some pictures and scrape off the icing and start a new practice. Also there are lots of videos on YouTube that will help you - spendtime studying them. There is all kinds of help on this site & the internet.
if you are doing fondant and the dummy has a ninety degree edge -- sand it off a bit beforehand so it doesn't tear there --
and after I roll out my fondant I run the dummy under the faucet then shake it off so it's damp when I apply fondant --
dummy cakes aren't going to wobble
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