Battlestar Galactica cake
I want to make a Battlestar Galactica cake, my thought is since I only three days, I plan on doing the logo, as opposed to the ship. I have attached the logo so you can see what it looks like.
I have two questions:
1) Any suggestions on how to cut the fondant cleanly since its so intricate. One idea I had was after rolling out the fondant to put it in the refrigerator to harden a little bit, is this a good idea, and if so how long?
2) I have used gold luster dust before and it tends to transfer quite easily to parts of the cake you don't want it to and this cake has a two hour ride to its destination. Any suggestions how to stop this, or another way to get the gold metallic look? Would using a steamer on it help? Has anyone ever tried to get a gold color on fondant by adding color (via Wilton icing colors)?
Thanks!
Terry
- Attachments:
Replies to This Discussion
-
Permalink Reply by faith brandstetter on
-
I am NO EXPERT by any means and I am sure someone else can certainly give you better advice than me but to cut out the letters I have been told there is a swiveling xacto knife. I hear it is great, I need to get one.
as for the gold luster dust can you paint it on using a LITTLE vodka (dries quickly)? I am sure you already have thought of these ideas but maybe it helped a little.
good luck and I please post a picture of the finished project.
-
Permalink Reply by Terry Bingham on
-
Thanks Faith, I didn't know about the swivel xacto knife. I have used lemon extract to paint with luster dust, but after it dries it still transfers easily. I will give the vodka a try.
Thanks for your suggestions, will let you know how it goes.
-
-
Hey Faith, I just got back from Michaels and they had the swivel xacto knife on clearance for $5.99 (reg. $13.99) and the replacement blades were on clearance as well. I don't know if all Michaels or just this one have them on clearance, but it might be worth checking out. I'll let you know how it works.
-
Permalink Reply by Katy Nott on
-
Terry, I'm probably too late now, but I've been away for a few days. I agree using vodka to mix your colour is by far the best way to go. It dries really quickly and shouldn't bleed.
-
-
Oh and I was very interested to hear about the swivel exacto knife - I must try to get one here!
-
-
Hi Katy,
You're not too late, as I'm doing the cake today. ;-) I may have not explained myself well, but when I talked about the luster dust transferring, I didn't mean bleeding. The problem I had was after I painted a couple of items (it was a game night cake, the items I'm talking about where a thimble and hat) with luster dust (with lemon extract), and it had dried, they had moved during transport and that is when the transfer happened.
Hopefully, it won't be a problem with this cake since the fondant that I will be painting the luster dust on will be flat and shouldn't move during transport.
I am certainly going to try using vodka instead of lemon extract this time, and see how it works.
Thanks for replying, always like getting other cake decorator's suggestions, this site rocks!
-
-
Gotcha Terry! I see what you mean and yes, this time should be much easier with a flat surface. I used to use lemon extract until I joined this site, then I tried with vodka and found it much better. Yes, this is a great site! Look forward to seeing the cake - have fun with it!
Terry Bingham said:Hi Katy,
You're not too late, as I'm doing the cake today. ;-) I may have not explained myself well, but when I talked about the luster dust transferring, I didn't mean bleeding. The problem I had was after I painted a couple of items (it was a game night cake, the items I'm talking about where a thimble and hat) with luster dust (with lemon extract), and it had dried, they had moved during transport and that is when the transfer happened.
Hopefully, it won't be a problem with this cake since the fondant that I will be painting the luster dust on will be flat and shouldn't move during transport.
I am certainly going to try using vodka instead of lemon extract this time, and see how it works.
Thanks for replying, always like getting other cake decorator's suggestions, this site rocks!
-
-
Quick question, does the vodka need to room temperature? I ask because we keep ours in the freezer.
-
-
mmmm - I wouldn't have thought so, but then I've never tried it! I don't see why it should matter. I have my cake vodka in one of those little miniature bottles and keep it with the cake stuff, so you could maybe just decant a little of it into a small container and leave that out?
-
-
How long does fondant last if wrapped twice in plastic wrap and then put inside a ziploc bag? I have one bag from December 2012 and another from early February 2013.
-
Permalink Reply by June Kowalczyk on
-
You can keep your fondant refridgerated about a month, month and a half, well wrapped and in a air tight container. You can freeze it, well wrapped, for 3 months. When taken out of the fridge. allow to come to room temp. Or nuke fondant for 3o sec bursts to reach room temp. Don't nuke more than a min & a half. Be careful taking out of the micro as outside maybe cool, but inside the fondant could be really hot. So knead carefully. You may need to add a smidge of shortening to re-hydrate, but lots of kneading will bring it back to flexability. I usually take my fondant out of the freezer and let it sit overnight on the counter.
Hope this helps Terry. :o)
-
-
I will have to stop by michaels and see if they have it on sale. thanks
Terry Bingham said:Hey Faith, I just got back from Michaels and they had the swivel xacto knife on clearance for $5.99 (reg. $13.99) and the replacement blades were on clearance as well. I don't know if all Michaels or just this one have them on clearance, but it might be worth checking out. I'll let you know how it works.
Popular Cake Searches
© 2024 Created by Theresa Happe.
Powered by
