HELP! Beginner making a birthday cake

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Permalink Reply by Sharon on August 20, 2010 at 6:23pm

I love working with fondant Anna, I only use homemade Marshmellow fondant (easy to make) for it tastes alot better then store purchased fondant. I do hear some cakers talking about "Satin Ice" fondant as being pretty good.
You should put a coat of Buttercream on your cake then cover it with the fondant if that is the way you have decided to go.
If you decide to use only the Buttercream, it is possible to make it very smooth Anna. Coat the cake with Buttercream icing and let it sit for at least 20 minutes, so that the icing crusts over a bit, then take a Viva paper towel and smooth the icing. I have seen this technique done and if done properly it can look just as nice as fondant.
Good luck with your cake.
Hope other cakers will throw more hints your way.

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Permalink Reply by Anna Mills on August 20, 2010 at 6:36pm

Thanks so much for the tips Sharon. If I do the Viva is it just as simple as taking the paper towel directly from the roll or do I need to wet it or anything? Should I refridgerate the cake at all?

Sharon said:

I love working with fondant Anna, I only use homemade Marshmellow fondant (easy to make) for it tastes alot better then store purchased fondant. I do hear some cakers talking about "Satin Ice" fondant as being pretty good.
You should put a coat of Buttercream on your cake then cover it with the fondant if that is the way you have decided to go.
If you decide to use only the Buttercream, it is possible to make it very smooth Anna. Coat the cake with Buttercream icing and let it sit for at least 20 minutes, so that the icing crusts over a bit, then take a Viva paper towel and smooth the icing. I have seen this technique done and if done properly it can look just as nice as fondant.
Good luck with your cake.
Hope other cakers will throw more hints your way.

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Permalink Reply by Heather Bradford on August 20, 2010 at 6:57pm

i recomend not putting the cake inthe fridge after it's been iced.
it developes condensation and that effets your icing work.
Besides that Fondant shouold NEVER go in the fridge
Butter cream icing keeps very well, and fondant has that everlasting quality to it.
with that in minf i have NO idea how to combat warm weather and its effects on butter cream icing, good luck.

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Permalink Reply by Sharon on August 20, 2010 at 8:00pm

No need to wet the paper towel Anna, use it right off the roll..Use can use quick motions with your hand or a fondant smoother. I use the palm of my hand, its quick and works well.
As for putting it in the fridge, I would say only if it has perishales in the cake.
Once you have the Buttercream or Buttercream/ fondant on the cake - the cake will stay moist because of the icing.
I do most of my cakes ahead of time and have no fear of the cake drying.

Anna Mills said:

Thanks so much for the tips Sharon. If I do the Viva is it just as simple as taking the paper towel directly from the roll or do I need to wet it or anything? Should I refridgerate the cake at all?

Sharon said:

I love working with fondant Anna, I only use homemade Marshmellow fondant (easy to make) for it tastes alot better then store purchased fondant. I do hear some cakers talking about "Satin Ice" fondant as being pretty good.
You should put a coat of Buttercream on your cake then cover it with the fondant if that is the way you have decided to go.
If you decide to use only the Buttercream, it is possible to make it very smooth Anna. Coat the cake with Buttercream icing and let it sit for at least 20 minutes, so that the icing crusts over a bit, then take a Viva paper towel and smooth the icing. I have seen this technique done and if done properly it can look just as nice as fondant.
Good luck with your cake.
Hope other cakers will throw more hints your way.

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Permalink Reply by wendy doucette on August 20, 2010 at 8:33pm

instead of using the viva method, put the cake in the fridge and use a clean high desity foam paint roller to smooth out the frosting. Just roll it back and forth a few times and it gets very smooth. make sure the frosting has set before you do this or you will take frosting off the cake..

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Permalink Reply by Anna Mills on August 20, 2010 at 9:53pm

Thanks everyone! So what about what type of cake to use? Would a box mix or from scratch work better? I want it to taste great and to hold up to being handled.

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Permalink Reply by wendy doucette on August 21, 2010 at 7:39am

I use a box, but use milk instead of water and it comes out dense enough to be handled, stacked, carved, covered..

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Permalink Reply by Anna Mills on August 21, 2010 at 7:57am

Thanks Wendy. :) I'm getting so excited about making it!

wendy doucette said:

I use a box, but use milk instead of water and it comes out dense enough to be handled, stacked, carved, covered..

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Permalink Reply by Sharon on August 21, 2010 at 8:24am

I use the WASC recipes Anna. What it is is a dressed up box cake mix. It turns out so moist and is great for covering with buttercream or fondant. So many people ask me for this recipe, and it is so simple and you can make it any flavour, you just pick the box mix you want. I believe the recipe is posted on this site, by Sherry, under recipes. If you can not find it I would be happy to post it to you.

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Permalink Reply by Marta Phillips on August 21, 2010 at 10:00am

I think people expect the cake to taste good. Whether that is made from scratch or a box, just make the tastiest cake you can. I do both. Some cakes just have to be from scratch-red velvet, carrott. Some are fine from a box-white, butter yellow. Find what works for you and make it the best you can. That is just my opinion of course, everyone has their own take on this subject!

Patricia Gomez said:

Hi, I am new here...
Aren't people who buy our cakes expected the cakes to be from scratch? I make them from scratch, but sometimes I just want to open a box a bake. They are much easier and moist.

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Permalink Reply by Karen Marie on August 21, 2010 at 11:26pm

Hi Anna:
Wow that is alot of advice for a newbie...I would make things very simple...make a cake from a 13x9 pan and make 2 layers. Ice the cake with a crusting buttercream from Edna De La Cruz's site www.designmeacake.com/recipes.html nd you can use the viva paper towel to smooth it...she has tutorials to show you how http://www.designmeacake.com/tuts.html
To color icing black start with chocolate buttercream and then add black. Use gel colors because you use less and the colors are concentrated....you can buy them at Walmart or Michaels...Wilton offers them. Then ice your cake with the colors you want. Get a few tubes of gel colors to make the lines. Here is a pic of a cake I found for a guide

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Permalink Reply by Karen Marie on August 21, 2010 at 11:28pm

Here is another one

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