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Hard frosting for a cake dummy - a little advice please :)

Hi All you fab cake decorators out there,

Do any of you decorate polystyrene cake dummies? If so you might be able to advise me on this one.

I am currently decorating some dummies to take along to a pamper fair to showcase my work. The thing is that I've come up for an idea for a cake that I would normally use Buttercream for. Obviously I'd like to be able to keep the cake for another event and BC just wouldn't last. My idea is for a heart shaped cake decorated to look like a fluffy cloud - I'll pop a couple of angels on the top and some tiny gold sparkly stars too.

 

 I think I'm going to end up adding some bumps to the heart dummy and using white fondant. Then dusting a little blue & light grey in the shallow sections to make the bumps stand out. Or maybe using luster dust in white pearl. However, it's not really going to give me the look that initially sprang to mind - Light and fluffy BC! Any ideas on how I can achieve the look without having to throw the dummy away at the end of the night? Or is there a fake icing recipe that anyone uses that last......forever?

I look forward to hearing your replies.

Many thanks,

Tracy xx :)

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I did use the Wilton BC recipe on dummy cake, problem at all.

I did keep it for a month or so and it dry almost hard.

Recipe

225 g (1 cup) white vegetable shortening

5 ml (1 tsp.) vanilla or any flavouring     

35-40 ml. (7-8 tsp.) water or milk

1 lb. Confectioners’ sugar

15 ml. (1 T.) Wilton Meringue Powder

Pinch of salt (opt.)

Good luck!

Hi Emi,
Many thanks for this recipe, I'm going to make this up today & make my little cloud :D xx
Don't laugh but Hairspray, when I used to work for a bakery and made display cakes I sprayed them with hair spray.  They lasted for a couple months.  Best of luck to you.
Did you spray it on buttercream too?

Tracy Lynn Buttermore said:
Don't laugh but Hairspray, when I used to work for a bakery and made display cakes I sprayed them with hair spray.  They lasted for a couple months.  Best of luck to you.

I know the drawing of bugs is different everwhere but I never had a problem with that part.

I never treated the styro in any way before icing it w/b'cream just as one would a real cake.  Neither does one need to treat afterword. 

If you look at my pix I think I have a few that were done as demos for my shop.  I'll check on that as soon as I post this & see if I pinpoint you to them.

Ok....the 1st pic that comes up in my gallery "Seashell trio: is a b'cream dummy as it "Parade Christmas".

And one thing I forgot to mention:  I do NOT add flavoring when making a demo cake.  Just shortening, sugar and a bit of water to get proper consistency.  That's all that's necessary.  The flavoring, salt and meringue powder are not needed since those are for taste :)   As for making it crust.....the *LESS* shortening/more sugar ratio the more it will crust.  The recipe Emi posted, miness the mp, vanilla and milk is the right balance to make a good crusting covering.    If you need to thin it use water.  But just mixing it on low speed for about 5 minutes should give you a nice, creamy, consistency perfect for piping.

the butter-creme not the styro, I never treated the styro. but spray at a distance, not to close.

 

.........Marion asked: .....Since perma ice is not edible, is it safe to use it in Wilton ( non) throw away decorating bags and tips. Will the perma ice contaminate the decorating bags and tips...........

 

As I remember it is safe for your equipment but it's been some 15-20 yrs since I used it.

Thank you so to much Lynne & everyone who has replied to my query.

When I make my cloud and angel cake I am going to add a little sparkly gold star to represent each one of you - You are all stars ;)

Best wishes & happy baking.

Tracy xx

Lynne Salmon said:

I know the drawing of bugs is different everwhere but I never had a problem with that part.

I never treated the styro in any way before icing it w/b'cream just as one would a real cake.  Neither does one need to treat afterword. 

If you look at my pix I think I have a few that were done as demos for my shop.  I'll check on that as soon as I post this & see if I pinpoint you to them.

Ok....the 1st pic that comes up in my gallery "Seashell trio: is a b'cream dummy as it "Parade Christmas".

And one thing I forgot to mention:  I do NOT add flavoring when making a demo cake.  Just shortening, sugar and a bit of water to get proper consistency.  That's all that's necessary.  The flavoring, salt and meringue powder are not needed since those are for taste :)   As for making it crust.....the *LESS* shortening/more sugar ratio the more it will crust.  The recipe Emi posted, miness the mp, vanilla and milk is the right balance to make a good crusting covering.    If you need to thin it use water.  But just mixing it on low speed for about 5 minutes should give you a nice, creamy, consistency perfect for piping.

For what it is worth Tracy.  I cover my dummy cakes in a thin layer of fondant.  I have used royal icing, and my cakes have kept for mnths & mnths.  I have 2 recipes, but for the dummy I use the recipe with powderd egg white/meringue pwrd.  For my cakes to eat I use pasturized egg whites.  The royal icing drys so hard, & have made clouds with my icing at the "fluffy" stage.  I beat the whites & water till fluffy, & continue to add icing sugar till stiff, but before that stage, as I said, I would remove what I needed to create my clouds.  Wish I had a picture, but I don't.  Hope this might help

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