using colored fondant cutouts over buttercream or fondant
When I make cakes with fondant we suggest cakes that do not need refrigeration, but sometimes what the customer wants dosn't allow that.I have a 2 tier cake to do this weekend, bottom tier has black minnie mouse cutouts (just the shape) made with fondant, she is picking the cake up on saturday to use on sunday, the filling is choc pudding and dulce de leche, if she refrigerates the cake i am afraid the black color will run all over the cake.we suggested to give the cut outs to her to add to the cake herself, she seems to be ok with that but i do not like the idea of giving an unfinished cake to a customer.any ideas?
Replies to This Discussion
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Permalink Reply by Eileen S on
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I used black fondant (Satin Ice) to cover a ladybug that sat on a green grass buttercream cake top. I refrigerated the whole thing overnight and the next day there was no sign of the black bleeding into the green. But what if you tried layering the black cutout onto a white back so the white would be touching the side of the cake? or you could do buttercream transfers of the minnie mouse heads (I just learned about this technique - so cool!)
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Permalink Reply by Sweet Art Cakes! on
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Hi Eileen..can you tell us more about the buttercream transfers...would love to learn that technique!
Eileen S said:I used black fondant (Satin Ice) to cover a ladybug that sat on a green grass buttercream cake top. I refrigerated the whole thing overnight and the next day there was no sign of the black bleeding into the green. But what if you tried layering the black cutout onto a white back so the white would be touching the side of the cake? or you could do buttercream transfers of the minnie mouse heads (I just learned about this technique - so cool!)
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Permalink Reply by tracey lopez on
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I think Eileen has the right idea. BCT are great. i have only done a few but they come out really well.
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