Titantic Cake

Replies to This Discussion

Permalink Reply by Diane Lockwood on January 31, 2012 at 10:16pm

Thanks. I hadn't actually thought of using cling wrap. I'm not one for technical things so I may try wrapping a handle of some sort. Just have to find one the right size. I am doing the bottom (as in the sea) out of fruit cake covered with fondant. Mixing atlantic blue with black. And the ship out of date loaf and covering it with grey for the bottom and white for the top decks. It's all planning at this stage but I will get to playing next week lol.

Permalink Reply by Debbie Hughes on January 31, 2012 at 11:00pm

 What I have done to make a funnel is I went to the DYI store (home depot) you know that pvc piping, I brought just a small piece the size I wanted my funnel and cleaned it very very well.   Then coat it in crisco wrap your fondant around it and piece the seam together and leave it to dry.  Once it starts to dry you should be able to move it on the pvc pipe just enought to losen it and leave it till fully dry.   It will just slide right off.

 

Hope that helps   :)

Permalink Reply by Diane Lockwood on February 1, 2012 at 12:11am

I don't think we have Crisco here in New Zealand Debbie but I should be able to get something similar. I might have to look at the professional shops. Your comment about pvc piping made me smile. For quite a few years, about 10 I think, my rolling pin has been a piece of orange pvc pipe lol. I couldn't find a rolling pin wide enough so snapped up a builders left over and hey presto a rolling pin. I am actually quite nervous about doing this cake. I have always used shop bought fondant, but this time I am making my own marshmallow fondant. I had a taste of some a month back and was sold. Here's hoping it turns out.

Permalink Reply by Debbie Hughes on February 1, 2012 at 12:25am

Hi There,

Crisco is just shortening. I have a cake in my photos which is a airport and I made the control tower like that.

Worked out ok. 

 

Can't wait to see some photos of your cake.

 

Good luck with it.

 

Cheers

Debbie

 

Permalink Reply by jodi miller on February 1, 2012 at 9:43am

I just finished a Titanic cake(pics on my page) I used RCT covered with modeling chocolate and fondant for the funnels. It was super easy...

Permalink Reply by June Kowalczyk on February 1, 2012 at 10:32am

This is waht I was going to suggest. Either rice crispie treats, or perhaps a cardboard toilet/paper towel roll.

Permalink Reply by Diane Lockwood on February 1, 2012 at 2:01pm

Thanks for all the great suggestions. Is there anywhere on here (I am new lol), that has a fairly easy recipe for marshmallow fondant?

Permalink Reply by June Kowalczyk on February 1, 2012 at 4:00pm

Ok Dianne......posted recipe I use below

 

Recipe & Hints - Marshmallow Fondant (MMF)

by Sugar Sweet Cakes & Treats on Sunday, January 17, 2010 at 7:08pm

Marshmallow Fondant (MMF)

- 16 oz Bag Generic Mini Marshmallow’s (not Jet Puffed)

- 2 lbs C&H Powdered Sugar, Shifted to remove any lumps (abbreviated "PS")

- 2 Tsp Water

- Shortening or Crisco (keeps the MMF from sticking to surfaces)

- 1 tsp Light Corn Syrup (optional, makes it more pliable when adding color)

Directions:

1)  Coat a microwave safe bowl with 2 Tbsp shortening, add marshmallows, sprinkle with water.

2)  Coat a spatula really well with shortening.

3)  Microwave for 30 sec intervals, stirring really well with the   spatula in between each interval.  DO NOT microwave for more than 3   intervals (it will break down the marshmallows and you end up with a ton   of air bubbles in your finished product).  Stirring really well will   help distribute the heat and melt the marshmallows thoroughly.

4)  If needed, add any flavoring or color to the melted marshmallows   (see Hints below).  You can always add more coloring to it as you are   kneading in the PS so don’t worry if you don’t get the color you want   initially.

5)  Grease a table or counter top really well with shortening and add ½   of the PS onto it.  Create a well in the PS and pour the melted   marshmallows into it.  Grease your hands with a thick coating of   shortening and knead the powdered sugar into the melted marshmallows   (work fast, you don’t want the marshmallow to cool and see Hint #1   below).

6)  Keep rubbing more shortening into your hands as needed.  Add more   powdered sugar and keep kneading until it forms a smooth ball of dough   and is no longer sticky (feels a lot like play dough).  Coat the dough   really well with a thick coating of shortening, cover in saran wrap   tightly, cover again in a 2nd layer of saran wrap and store in an air   tight container or Zip Lock Bag overnight (sugar incorporates and any   lumps melt away).

7)  Knead again until soft before using it:  If too dry, add a few drops of water or if sticky, add more PS.

Notes:

1)  I have never used the entire 2 lbs of Powdered Sugar.  Depending on   the weather and humidity, I use anywhere from 1-1/2 lbs to 1-3/4 lbs.

2)  Optional:  When making colored MMF, add a tsp of Corn Syrup to the   MMF as you are kneading in the PS.  It makes it more pliable especially   if you make darker colors.  When I make white, I don’t find a need to   add the Corn Syrup.

3)  You can store the MMF at room temperate for about 3 months, in the   fridge for a couple months or in the freezer for a very long time.  Just   keep it wrapped and let it come to room temperature before using it.    If really hard, zap in microwave for about 10 secs to soften it  slightly  then knead by hand.

4)  You can make the MMF by using a powerful Kitchen Aide (KA) with a  dough  hook, coat bowl and hook really well with shortening.  I  personally like doing it by hand; you can feel if the dough  is the  right consistency.  When I've used the KA, the PS gets compacted along  the bottom and sides of the bowl which I have to scrap off leaving large  lumps of PS in the MMF...not good, plus more dishes to wash after  wards.

5)  If the MMF is too stretchy, let it sit uncovered for about 5 minutes   to cool down and settle a bit, you may have overworked it and got it  too  warm.  Also, MMF will take more PS if too  warm so don't add more than the 2 lbs or else you'll end up with a big,  lumpy, crumbly ball once completely cooled.

Hints:

1)  Don’t dig your hands into the melted marshmallows or else you will   get a big, sticky mess on thy fingers.  You want to FOLD the PS into the   melted marshmallows and after doing this a couple times, you will be   able to handle the marshmallows without it sticking like glue to your   fingers.  If you do get a sticky mess on the hands, rub them with PS and   it will peel right off.

2)  Use flavored jello’s to flavor and color you MMF. Add a large, 6 oz   box, of Jell-O Mix into the melted marshmallow and stir it really well and quickly to melt it all in.  Or you can also use  Candy Melts.  I  haven't used the melts yet I am eager to give it a try  soon.

3)  Dark colors become darker over time, so be sure to give yourself 2-3   days to get the shade you need and to allow the colors to mature   completely.

4) Red MMF:  As difficult as everyone  says it is to make red, I  am glad to say that I have succeeded (see  Ferrari Cake).  How?  When the  marshmallows are melted, add 1 large box  (6 oz) of Strawberry Jello and  stir really well (work fast, you don’t  want the marshmallow’s to cool  down before adding the PS).  This gives  the MMF a pink base to start  with.  Then added a ½ oz of the Wilton No  Taste Red to it.  Kneed in the  PS and add more of the red coloring a  little at a time.  Don’t worry if  it is not very red; Dark colors  darken over time.  Coat the dough with  shortening, wrap tightly and  store in an airtight container.  Let it sit  overnight.  On the  following day, knead the dough more and add more red  as needed.  For  the red on the Ferrari Cake, I made the MMF 3 days  ahead, kneaded more  red into it on day 2 and let it just sit and rest  until I used it on  day 3.  It smelled and tasted deliciously like  strawberry jello!

Ferrari Cake - covered the board with fondant to look like leather seats with seams down the sides.

Permalink Reply by Diane Lockwood on February 1, 2012 at 5:06pm

Thanks for the recipe. I will post a pic when it's done, about a week from now.

Permalink Reply by June Kowalczyk on February 1, 2012 at 7:18pm

Will be looking for it!!!

Permalink Reply by Tiffany Whitson York on February 9, 2012 at 3:14pm

RKT can be molded by hand, or inside a coated paper towel roll or pipe of some sort to make a perfect molded piece.I then melt chocolate bark-bc it is cheaper than candy melts and works just as well-and paint it on the RKT.This makes a perfectly sold/stable piece, helps to smooth out bumps in the RKT and the taste is much better this way! Then just cover it in fondant and viola!.If you want, add a rim of fondant on top edge to increase the height of each stack and make it appear hollow.you can then also insert any form of smoking agent here for added effect if you want! Or make some grey cotton candy to mimic smoke puffs coming from them without having actualy smoke.plus then anther edible element to shock people with! Good luck!

Permalink Reply by Tiffany Whitson York on February 9, 2012 at 3:15pm

Wonderful red June! I do the same procedure, minus the Jello-o when i do not airbrush it. will have to try that.great tip!

June Kowalczyk said:

Ok Dianne......posted recipe I use below

 

Recipe & Hints - Marshmallow Fondant (MMF)

by Sugar Sweet Cakes & Treats on Sunday, January 17, 2010 at 7:08pm

Marshmallow Fondant (MMF)

- 16 oz Bag Generic Mini Marshmallow’s (not Jet Puffed)

- 2 lbs C&H Powdered Sugar, Shifted to remove any lumps (abbreviated "PS")

- 2 Tsp Water

- Shortening or Crisco (keeps the MMF from sticking to surfaces)

- 1 tsp Light Corn Syrup (optional, makes it more pliable when adding color)

Directions:

1)  Coat a microwave safe bowl with 2 Tbsp shortening, add marshmallows, sprinkle with water.

2)  Coat a spatula really well with shortening.

3)  Microwave for 30 sec intervals, stirring really well with the   spatula in between each interval.  DO NOT microwave for more than 3   intervals (it will break down the marshmallows and you end up with a ton   of air bubbles in your finished product).  Stirring really well will   help distribute the heat and melt the marshmallows thoroughly.

4)  If needed, add any flavoring or color to the melted marshmallows   (see Hints below).  You can always add more coloring to it as you are   kneading in the PS so don’t worry if you don’t get the color you want   initially.

5)  Grease a table or counter top really well with shortening and add ½   of the PS onto it.  Create a well in the PS and pour the melted   marshmallows into it.  Grease your hands with a thick coating of   shortening and knead the powdered sugar into the melted marshmallows   (work fast, you don’t want the marshmallow to cool and see Hint #1   below).

6)  Keep rubbing more shortening into your hands as needed.  Add more   powdered sugar and keep kneading until it forms a smooth ball of dough   and is no longer sticky (feels a lot like play dough).  Coat the dough   really well with a thick coating of shortening, cover in saran wrap   tightly, cover again in a 2nd layer of saran wrap and store in an air   tight container or Zip Lock Bag overnight (sugar incorporates and any   lumps melt away).

7)  Knead again until soft before using it:  If too dry, add a few drops of water or if sticky, add more PS.

Notes:

1)  I have never used the entire 2 lbs of Powdered Sugar.  Depending on   the weather and humidity, I use anywhere from 1-1/2 lbs to 1-3/4 lbs.

2)  Optional:  When making colored MMF, add a tsp of Corn Syrup to the   MMF as you are kneading in the PS.  It makes it more pliable especially   if you make darker colors.  When I make white, I don’t find a need to   add the Corn Syrup.

3)  You can store the MMF at room temperate for about 3 months, in the   fridge for a couple months or in the freezer for a very long time.  Just   keep it wrapped and let it come to room temperature before using it.    If really hard, zap in microwave for about 10 secs to soften it  slightly  then knead by hand.

4)  You can make the MMF by using a powerful Kitchen Aide (KA) with a  dough  hook, coat bowl and hook really well with shortening.  I  personally like doing it by hand; you can feel if the dough  is the  right consistency.  When I've used the KA, the PS gets compacted along  the bottom and sides of the bowl which I have to scrap off leaving large  lumps of PS in the MMF...not good, plus more dishes to wash after  wards.

5)  If the MMF is too stretchy, let it sit uncovered for about 5 minutes   to cool down and settle a bit, you may have overworked it and got it  too  warm.  Also, MMF will take more PS if too  warm so don't add more than the 2 lbs or else you'll end up with a big,  lumpy, crumbly ball once completely cooled.

Hints:

1)  Don’t dig your hands into the melted marshmallows or else you will   get a big, sticky mess on thy fingers.  You want to FOLD the PS into the   melted marshmallows and after doing this a couple times, you will be   able to handle the marshmallows without it sticking like glue to your   fingers.  If you do get a sticky mess on the hands, rub them with PS and   it will peel right off.

2)  Use flavored jello’s to flavor and color you MMF. Add a large, 6 oz   box, of Jell-O Mix into the melted marshmallow and stir it really well and quickly to melt it all in.  Or you can also use  Candy Melts.  I  haven't used the melts yet I am eager to give it a try  soon.

3)  Dark colors become darker over time, so be sure to give yourself 2-3   days to get the shade you need and to allow the colors to mature   completely.

4) Red MMF:  As difficult as everyone  says it is to make red, I  am glad to say that I have succeeded (see  Ferrari Cake).  How?  When the  marshmallows are melted, add 1 large box  (6 oz) of Strawberry Jello and  stir really well (work fast, you don’t  want the marshmallow’s to cool  down before adding the PS).  This gives  the MMF a pink base to start  with.  Then added a ½ oz of the Wilton No  Taste Red to it.  Kneed in the  PS and add more of the red coloring a  little at a time.  Don’t worry if  it is not very red; Dark colors  darken over time.  Coat the dough with  shortening, wrap tightly and  store in an airtight container.  Let it sit  overnight.  On the  following day, knead the dough more and add more red  as needed.  For  the red on the Ferrari Cake, I made the MMF 3 days  ahead, kneaded more  red into it on day 2 and let it just sit and rest  until I used it on  day 3.  It smelled and tasted deliciously like  strawberry jello!

Ferrari Cake - covered the board with fondant to look like leather seats with seams down the sides.