Help and advice needed

Replies to This Discussion

Permalink Reply by Goreti on July 10, 2015 at 7:42am

Hi Alana,  

As far as ganaching & covering in fondant on Thursday, that would be perfectly okay.  If you are using something perishable as a filling, keep in mind that it would have to be refrigerated.  To be honest, I refrigerate all my cakes but many people don't unless they have perishable fillings.   I place the cake in a big box in the refrigerator.  Also like to have it cold when I transport it.   Since you mention that it is your first time decorating, I am assuming that you have never made a 2 tier cake.  Make sure that you have support on the bottom tier and that the top cake is on it's own cake board.  I use large straws as support for my tierred cakes.  I've had no problem with make cutouts in advance (using homemade Marshmallow fondant) without them drying out.  I simply cover them and they have stayed pliable.  Not sure if this would be the case with every fondant.

• ▶ Reply

Permalink Reply by wendy martz on July 10, 2015 at 11:57am

Hi Alana, I like your name, you don't hear/see that too often, my daughter has the same name ;) I am not nearly the expert these other ladies are but I have certainly learned from many mistakes and these ladies have been my lifesaver many times! I can tell you that its been very humid where I live and if you see the banner on my monster truck cake well it wouldn't dry and I was afraid it wouldn't hold up so I tried putting it in the fridge and it got fairly hard, my point I guess is that when you are done with the cake or even during breaks I keep mine in the fridge so help everything bond and stick and firm up. I start mine several days ahead and for fondant figures/toppers if I want them hardened I do them as far in advance as I can. I like Goreti's comment about the MMF decorations and keeping them covered. I never thought about that, I always had to wait till last minute so they wouldn't dry out but now I learned another great tip! I also switched from using those wooden dowel rods to using straws, I saw a tutorial on using those big tea straw things and ordered them online not realizing they are basically those fat milkshake straws you can get at the dollar store I think. When I use Wilton fondant and want my decorations to hardened I add tylose powder, if I need it really hard I use gumpaste. I would like to use my own MMF but have not had success with it hardening or drying out, I am going to try it again maybe I didn't give enough time or use enough tylose powder, its definitely cheaper than buying it. Also, if you but from michaels or AC Moore, you can go on their website and pull up their coupons and get 40-50% off an item. I ALWAYS use that. They also accept each others so whichever has the better deal is what I use. That cake pic you included is ADORABLE! I can't wait to see yours! Good Luck! These ladies can definitely give you good guidance and tips!

• ▶ Reply

Permalink Reply by Katy Nott on July 11, 2015 at 7:33am

Goreti has given you good advice here.  If you can't refrigerate (which I usually can't), just put the cake in a box, covered and leave it in a cool place.  With your cutouts, you can make them in advance and leave them between two sheets of cling film, which will keep them slightly pliable so you can still attach them to the cake.  That's assuming you are using fondant and not gumpaste.  That's a very pretty cake, good luck with it.  And don't forget to dowel!

• ▶ Reply

Permalink Reply by Alana cutler on July 11, 2015 at 7:45am

Thank you so much ladies I did fine some info and have the dowel. there is no way I will set the cake in my fridge I'm also in Australia and have been told not to put fondant in the fridge. I'm also a very inpatient person and don't need to have the cake until the 15th of August but want to make it now lol. Will post a picture once done.
Thank you again

• ▶ Reply

▶ Reply to Discussion