Hi everyone - I just found this community for the first time today and already love it! Everyone is so nice and willing to share. I really hope someone can help me out a bit. I am a beginner in cake baking and decorating. I've made a few cakes with success but they were pretty simple. My son who is turning 5 very soon has asked for a hockey rink cake. I plan on making a regular rectangular shaped cake but need help knowing what kind of cake and whether I should use frosting or fondant or both or marizpan or...the options seem endless. LOL I love the idea of a smooth surface so I would assume fondant would be best however I've heard bad things about the taste. Any suggestions on what kind of cake to use? Any help will be so appreciated!!
Anna
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I love working with fondant Anna, I only use homemade Marshmellow fondant (easy to make) for it tastes alot better then store purchased fondant. I do hear some cakers talking about "Satin Ice" fondant as being pretty good.
You should put a coat of Buttercream on your cake then cover it with the fondant if that is the way you have decided to go.
If you decide to use only the Buttercream, it is possible to make it very smooth Anna. Coat the cake with Buttercream icing and let it sit for at least 20 minutes, so that the icing crusts over a bit, then take a Viva paper towel and smooth the icing. I have seen this technique done and if done properly it can look just as nice as fondant.
Good luck with your cake.
Hope other cakers will throw more hints your way.
Thanks so much for the tips Sharon. If I do the Viva is it just as simple as taking the paper towel directly from the roll or do I need to wet it or anything? Should I refridgerate the cake at all?
Sharon said:I love working with fondant Anna, I only use homemade Marshmellow fondant (easy to make) for it tastes alot better then store purchased fondant. I do hear some cakers talking about "Satin Ice" fondant as being pretty good.
You should put a coat of Buttercream on your cake then cover it with the fondant if that is the way you have decided to go.
If you decide to use only the Buttercream, it is possible to make it very smooth Anna. Coat the cake with Buttercream icing and let it sit for at least 20 minutes, so that the icing crusts over a bit, then take a Viva paper towel and smooth the icing. I have seen this technique done and if done properly it can look just as nice as fondant.
Good luck with your cake.
Hope other cakers will throw more hints your way.
I use a box, but use milk instead of water and it comes out dense enough to be handled, stacked, carved, covered..
Hi, I am new here...
Aren't people who buy our cakes expected the cakes to be from scratch? I make them from scratch, but sometimes I just want to open a box a bake. They are much easier and moist.
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