Hard frosting for a cake dummy - a little advice please :) - Cake Decorating Community - Cakes We Bake2024-03-29T15:39:45Zhttps://cakeswebake.com/forum/topics/hard-frosting-for-a-cake-dummy-a-little-advise-please?commentId=4635016%3AComment%3A742705&x=1&feed=yes&xn_auth=noFor what it is worth Tracy. …tag:cakeswebake.com,2011-09-25:4635016:Comment:7427052011-09-25T18:37:05.146ZJune Kowalczykhttps://cakeswebake.com/profile/JuneKowalczyk
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,…
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 Thank you so to much Lynne &a…tag:cakeswebake.com,2011-09-25:4635016:Comment:7426122011-09-25T18:09:52.853ZTracy Deadmanhttps://cakeswebake.com/profile/TracyDeadman
<p>Thank you so to much Lynne & everyone who has replied to my query.</p>
<p>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 ;)</p>
<p>Best wishes & happy baking.</p>
<p>Tracy xx <br></br><br></br><cite>Lynne Salmon said:</cite></p>
<blockquote><div><div id="navunderads"></div>
<p>I know the drawing of bugs is different everwhere but I never had a problem with that part.</p>
<p>I never treated the styro in any way…</p>
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</blockquote>
<p>Thank you so to much Lynne & everyone who has replied to my query.</p>
<p>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 ;)</p>
<p>Best wishes & happy baking.</p>
<p>Tracy xx <br/><br/><cite>Lynne Salmon said:</cite></p>
<blockquote><div><div id="navunderads"></div>
<p>I know the drawing of bugs is different everwhere but I never had a problem with that part.</p>
<p>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. </p>
<p>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.</p>
<p>Ok....the 1st pic that comes up in my gallery "Seashell trio: is a b'cream dummy as it "Parade Christmas".</p>
<p>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.</p>
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</blockquote> .........Marion asked: .....S…tag:cakeswebake.com,2011-09-25:4635016:Comment:7427942011-09-25T17:48:14.692ZLynne Salmonhttps://cakeswebake.com/profile/LynneSalmon
.........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...........<br />
<p> </p>
<p>As I remember it is safe for your equipment but it's been some 15-20 yrs since I used it.</p>
.........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...........<br />
<p> </p>
<p>As I remember it is safe for your equipment but it's been some 15-20 yrs since I used it.</p> the butter-creme not the styr…tag:cakeswebake.com,2011-09-25:4635016:Comment:7426262011-09-25T14:44:03.170ZTracy Lynn Buttermorehttps://cakeswebake.com/profile/TracyLynnButtermore
<p>the butter-creme not the styro, I never treated the styro. but spray at a distance, not to close.</p>
<p> </p>
<p>the butter-creme not the styro, I never treated the styro. but spray at a distance, not to close.</p>
<p> </p> I know the drawing of bugs is…tag:cakeswebake.com,2011-09-25:4635016:Comment:7425332011-09-25T14:03:52.849ZLynne Salmonhttps://cakeswebake.com/profile/LynneSalmon
<p>I know the drawing of bugs is different everwhere but I never had a problem with that part.</p>
<p>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. </p>
<p>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.</p>
<p>Ok....the 1st pic that comes up in my gallery "Seashell trio: is a b'cream dummy as…</p>
<p>I know the drawing of bugs is different everwhere but I never had a problem with that part.</p>
<p>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. </p>
<p>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.</p>
<p>Ok....the 1st pic that comes up in my gallery "Seashell trio: is a b'cream dummy as it "Parade Christmas".</p>
<p>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.</p> Did you spray it on buttercre…tag:cakeswebake.com,2011-09-25:4635016:Comment:7424202011-09-25T13:44:29.794ZTracy Deadmanhttps://cakeswebake.com/profile/TracyDeadman
Did you spray it on buttercream too? <br/><br/><cite>Tracy Lynn Buttermore said:</cite>
<blockquote><div><div id="navunderads"></div>
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.</div>
</blockquote>
Did you spray it on buttercream too? <br/><br/><cite>Tracy Lynn Buttermore said:</cite>
<blockquote><div><div id="navunderads"></div>
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.</div>
</blockquote> Don't laugh but Hairspray, wh…tag:cakeswebake.com,2011-09-25:4635016:Comment:7423782011-09-25T12:22:03.092ZTracy Lynn Buttermorehttps://cakeswebake.com/profile/TracyLynnButtermore
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.
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. Hi Emi,
Many thanks for this…tag:cakeswebake.com,2011-09-25:4635016:Comment:7420812011-09-25T07:18:14.748ZTracy Deadmanhttps://cakeswebake.com/profile/TracyDeadman
Hi Emi,<br />
Many thanks for this recipe, I'm going to make this up today & make my little cloud :D xx
Hi Emi,<br />
Many thanks for this recipe, I'm going to make this up today & make my little cloud :D xx I did use the Wilton BC recip…tag:cakeswebake.com,2011-09-25:4635016:Comment:7423182011-09-25T04:34:00.222ZEmihttps://cakeswebake.com/profile/Emi
<p>I did use the Wilton BC recipe on dummy cake, problem at all.</p>
<p>I did keep it for a month or so and it dry almost hard.</p>
<p>Recipe</p>
<p>225 g (1 cup) white vegetable shortening</p>
<p>5 ml (1 tsp.) vanilla or any flavouring </p>
<p>35-40 ml. (7-8 tsp.) water or milk</p>
<p>1 lb. Confectioners’ sugar</p>
<p>15 ml. (1 T.) Wilton Meringue Powder</p>
<p>Pinch of salt (opt.)</p>
<p>Good luck!</p>
<p>I did use the Wilton BC recipe on dummy cake, problem at all.</p>
<p>I did keep it for a month or so and it dry almost hard.</p>
<p>Recipe</p>
<p>225 g (1 cup) white vegetable shortening</p>
<p>5 ml (1 tsp.) vanilla or any flavouring </p>
<p>35-40 ml. (7-8 tsp.) water or milk</p>
<p>1 lb. Confectioners’ sugar</p>
<p>15 ml. (1 T.) Wilton Meringue Powder</p>
<p>Pinch of salt (opt.)</p>
<p>Good luck!</p> Thanks Gail. We are entering…tag:cakeswebake.com,2011-09-25:4635016:Comment:7418532011-09-25T02:36:52.279ZTracy Deadmanhttps://cakeswebake.com/profile/TracyDeadman
Thanks Gail. We are entering our cooler months now in the UK and for the October fair certainly I will give the BC a go. I'm going to track down where I can get the Perma ice over here though & trial it at leisure. I might even blog my findings :) Tracy x
Thanks Gail. We are entering our cooler months now in the UK and for the October fair certainly I will give the BC a go. I'm going to track down where I can get the Perma ice over here though & trial it at leisure. I might even blog my findings :) Tracy x