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carol nelson
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Cake in the shape of a can

Started this discussion. Last reply by Navjot Singh Sep 16, 2014. 7 Replies

Hi all, can anyone please help with a tutorial or some advice on how to make a cake in the shape and actual size of a can of Stongbow cider lying down (or any can as could adapt). I have attached a…Continue

Hot Pink Fondant

Started this discussion. Last reply by art deco cakes by galidink Feb 1, 2014. 18 Replies

Hi, can anyone help or point me in the right direction, I need hot pink fondant to cover a cake, has anyone any advice, pink colouring doesn't come out deep enough pink!  it's for this weekend so…Continue

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At 2:18pm on November 28, 2013, Katy Nott said…

technophobes, that is!

At 2:17pm on November 28, 2013, Katy Nott said…

lol don't worry Carol - there are a lot of them here, let me tell you!

At 1:39pm on November 28, 2013, June Kowalczyk said…
Good luck Carol
And do post a pic when it's done....
At 8:04am on November 28, 2013, June Kowalczyk said…
Agree with Katy that posting this question under Cake Decorating under Forum would reach a lot more decorators. I made a minion cake and had to carve, not a lot, but my 1st attempt was a disaster cause my cake crumbled. 2nd time, I made a dense pound cake. It was good and firm, especially as I did as Katy said. Crumb coated, then in the fridge for a good hour. I was able to smooth the icing and put on my fondant. I am going to attempt to my a ice skate for my sons 30th cake. But only as a topper. Going to use RCT and cover in fondant..
At 5:18am on November 28, 2013, Katy Nott said…

Hi Carol, got your message re ice skate cake and a cake suitable for carving.  You might want to consider putting this as a discussion on the main forum too.  That way you will reach loads of members all over the world who may be able to help you.  Meanwhile, my suggestion is this -  you can carve a Vic sponge as long as it's good and cold.  Make your cake, fill it with whatever you use and put it in the fridge for at least  a couple of hours (overnight even better).  If it starts to crumble as you're carving, put it back in the fridge for a bit.  It can be a bit tricky though.  So as it's your first time, you could try using a Madeira cake or add a packet of vanilla pudding mix to your Vic recipe (something like Angel Delight or I use Teco's own - http://www.tesco.com/groceries/Product/Details/?id=256546647

This will add a bit of density to your cake and keep it moist.

As far as a tutorial goes, I haven't seen anything, but here is a link to a template you might find helpful for your shape - 

http://cakecentral.com/g/i/1426952/i-made-the-blade-a-few-weeks-before-with-fondant-but-where-i-have-the-dotted-lines-i-made-the-length-of-those-pieces-much-longer-so-i-could-feed-them-into-the-cake-for-stability-i-did-not-want-to-put-wires-in-there-after-i-have-put-the-blade-in-i/

 
 
 

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