My Anniversary1

Comment

Comment by Mai Fathalla on August 19, 2014 at 4:08am

Thank you Bonnie... For the tappits, the only reason why I add sugar to the fondant to make it firmer, and not tylose, is that tylose is totally unknown for us in this part of the world :D.. See, the cake decorating tools are quite rare here.

The top layer is not buttercream, it's fondant (that apparently needed more kneading not to be that porous! :))) The printed strap at the bottom is also fondant pressed on an impression mat, then touched with a brush to color the embossed parts.

Comment by Bonnie Willey on August 18, 2014 at 9:32am

Didn't mean to sound abrupt, but your use of the tappits looked good.  I usually have a horrible time getting them out, pigheaded little things. lol  I have not tried the saran wrap yet either, and am learning to be patient enough to let it dry a little first. Apparently, that has not worked for me very well yet, because I am still getting the majority of them stuck.   I also was greasing them, thought it would help, but it sounds like dipping in sugar would have been the way to go.   Thanks for this info.  It is probably that the consistency of my fondant, or gumpaste, is too sticky, and I need to add more sugar, and not more tylose. 

The balls looked so large & precise, I thought you had done them by hand!

And, as for the top layer, I could never get my buttercream to accept a pattern like that!  It is buttercream, isn't it?  Great work.  Beautiful cake.

Comment by Mai Fathalla on August 18, 2014 at 5:12am

Many thanks Sandra... Yes, it was very special and my husband (and family who shared the celebration) loved it :)

Bonnie... Let me answer your questions in order:

= Gumpaste is not available here in Cairo/Egypt; so it's an option :) We only have fondant and I personally prefer to make my own MMF

= The balls are made using a mold... Wilton have 4 silicon molds that are really easy to use.

= The cake is covered in MMF

About the tappits... I go by the 2nd method (Dry) - actually never heard of the 1st one - and it went super-easy with me. The fondant just has to be firm (I add some extra powdered sugar if it's a bit soft) and roll it real thin, on a well-greased top (I don't grease the tappits, but some people do). I let it cool if the weather is hot, otherwise I work with it instantly. Just press the letter you want, move in a circle till it's released from all sides, then tap it. 90% the letter would drop instantly and in very few incidents it would be hanging at one corner which I carefully release... I then let the letters dry overnight.

Comment by Sandra Smiley on August 17, 2014 at 4:36pm

Very pretty cake, Mai.  Made for a very special anniversary cake, I bet :o)

Comment by Bonnie Willey on July 14, 2014 at 9:29am

Several questions here.

=Do you prefer fondant over gumpaste for decorations, because it is easier to eat?  Or don't you take that into consideration?

=Are the balls just rolled fondant?

=Is this white chocolate ganache, or something over ganache?

=I like the Tappit effect, but...OK guys, When using Tappits, which way do you do it??  What works best for you?

1-Saran wrap method:  put cling/saran wrap over your rolled gum paste, and press the tappits in...that way the letters won't stick to the cutters

2-Dry method: Thin, thin, fondant, rolled to the 8 setting on the pasta machine.  Let it dry for 10 minutes, press and whack them out.

3-?  (need input here!)