Beer Stein Cake - 516F
This cake was a red velvet cake using the smallest spring form pans by Wilton, and then carved some to form it’s shape. Every two layers I placed a divider so that I could place cut skewers in between as supports, then ran a full skewer all the way through all layers and cardboard circles to keep it stable. I made the lid and handle out of gum paste and then painted it with silver sheen food coloring. The plate, pickle, pretzels, brat, and German bread were all made from gum paste and then chalked with petal dust the colors. The mustard was royal icing, along with the tree and trunk on the stein. The bottom cake was covered in fondant to look like a checkered table cloth. The foam on the cake was quite by accident. I had used a cooked flour icing and it kept sliding down the sides. Everyone thought I had done it on purpose. It ended up just adding to the whole composition!
Albums: Recent cakes I've made
Comment
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Comment by Rima on May 24, 2012 at 8:40am
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what is the measure of sugar?
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Comment by June Kowalczyk on May 24, 2012 at 8:33am
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Yes I add about 1 cup of icing sugar and a Tblsp of meringue powder so that helps it to crust. Going to make vegan cupcakes for my daughters b-day this Sunday. Going to use this icing, except use almond milk & earth balance vegan spread instead of butter.
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Comment by Katy Nott on May 24, 2012 at 8:10am
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Thanks Linda - gonna give it a go on the next cake.
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Comment by Linda Wolff on May 24, 2012 at 8:02am
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Thank you Iris! =O)
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Hah hah! Kids! You take one cup of milk, 3 to 4 tablespoons of all purpose flour, (not self rising) and mix it all up in a cup with a fork or a gravy shaker, if you have it. Then you cook it at med. heat in a sauce pan stirring all the while until it starts to become thick. Take it off the stove and place a piece of plastic wrap over it, touching the roux with the plastic wrap, and letting it come to room temperature. Also, take out one cup of real butter and allow it too, to come to room temperature. Once the butter and the roux are the same temp., cream the sugar with the butter and then turn your mixer on high and gradually add a tablespoon at a time of the roux along with a tsp. of real vanilla. Whip it up until it resembles whipped cream. The taste is out of this world, but this type of icing will not crust over. It stays soft. June has a recipe very similar but I think she adds a little powdered sugar to hers. Just once you have got to try it, Katy, and put it in a cake as a filling and icing like on a chocolate cake or red velvet cake. yummmmm!
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Comment by iris rezoagli on May 24, 2012 at 7:54am
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WOW,Linda this cake is beautiful.i!!!!!!!!
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I've got ask Linda - what is a cooked flour icing? I've never heard of it (I've led a very sheltered life ya know). btw, I showed this to Daisy yesterday and her comment, in typical 11 going on 16 year old terminology was 'what the.....NO WAY!' Praise indeed as she is fiercely loyal to me and my cakes.
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Thank you June! It was a first timer for me, June! Believe me, I learned a whole lot of what NOT to do on this one. It's not easy (at least for me, anyway) to cover something this tall in fondant! I ended up doing two different pieces with seams down the side of the handle and on the opposite side as well.
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Amazing cake Linda!!! That pickle looks just like a dill pickle. I thought also that the hot dog, pretzel & pickle were the real deal. That stien is amazing. I couldn't accomplish something as exact as this.
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awww, thank you Rima! =O)
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