Gift Box Cake
Hi everyone! Does anyone know where I can find a "Gift Box Cake" tutorial?
Replies to This Discussion
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Permalink Reply by Deah on
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Are you looking for one with a separate "lid" or just a square cake with the ribbon and bow?
http://www.make-fabulous-cakes.com/gift-box-cake-tutorial.html
this one is for a shoe box but you should be able to convert it
http://sugarteachers.blogspot.com/search/label/Shoebox
If you are in the position to purchase a DVD I would recommend this one--
http://www.sugaredproductions.com/_product_85116/Boxes_and_Bows_DVD
I don't have this particular one but I do have a few of Sharon Zambito's DVDs and they are great!
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Permalink Reply by Teresita (Terry) Hernandez on
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I need one with a separate lid. Actually, it will have a tilted lid.
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Sorry, I replied before I read your full response as I am at work. I had seen that tutorial but I am making a square box with a tilted lid. I also have some of Sharon's DVD's but I don't have that one. That's the last one I need to get. Thanks for all your ideas though!
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Permalink Reply by Dena Bryngelson on
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I've made several cakes with tilted lids...from boxes to pirate's chests. I just use the cake crowns on a separate board cut to fit the size cake below it. If you add cake supports like wooden dowels cut a little long on one side and to the icing height on the other side the top will sit tilted....then drive a couple of skewers or a sharpened dowel through the whole thing to keep it from shifting. Add a bow on the top of the lid glued in place with melted white chocolate (so that it won't slide off) Fill the space with ruffled fondant or gumpaste, flowers, jewels etc. so that you don't see the supports...not difficult at all. here is a picture:
cake box
Roxy
treasure chest
The last one you can see a fondant disk painted gold like an old coin leaning against the wooden dowel to hide it because the picture pops up pretty large. That one is buttercream icing too...so you can use fondant or buttercream....just use good heavy supports on the back of the cake where the weight of the lid will be resting. I use four plastic dowels on just that side cut to height. The skewers or wooden dowel through all of it is the most important because that will keep it from shifting...I recommend using TWO instead of one...because it could spin on just one. Those skewers driven through EVERYTHING will keep it from pushing the dowels out the backside of your cake. I also put a little dot of hot glue on the tops of the taller dowels just before I set the lid in place. You could also hotglue a 1/4 inch of a plastic dowel in place on the bottom of the lid to fit over the wooden dowels if you are really worried about it moving but you would have to mark where they would fit perfectly before you did that because they won't come off easily. Also, you will want the white side of your paper cardboard (if you use cardboard) to face down on the lid...you won't want the brown side down. I use thin foamcore for that because it looks nice already. You could cover that with very thin layer of fondant and let it dry completely...but it will crack when you push the skewers through it...and it won't be as stable if you hot glue to the fondant...as it would hot gluing to the board. Good luck. Sorry I don't know where any tutorials are for you to watch....hope this helps a little.
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Wow! Those cakes are amazing. I hope my cake comes out just a little close to yours. Thank you so much for your advise and pictures. I truly appreciate it. I don't know how to attach the pictures like you did but I'll try to find out and send you a picture of the cake. Thanks again for your time and everyone's time that responded.
Dena Bryngelson said:I've made several cakes with tilted lids...from boxes to pirate's chests. I just use the cake crowns on a separate board cut to fit the size cake below it. If you add cake supports like wooden dowels cut a little long on one side and to the icing height on the other side the top will sit tilted....then drive a couple of skewers or a sharpened dowel through the whole thing to keep it from shifting. Add a bow on the top of the lid glued in place with melted white chocolate (so that it won't slide off) Fill the space with ruffled fondant or gumpaste, flowers, jewels etc. so that you don't see the supports...not difficult at all. here is a picture:
cake box
Roxy
treasure chest
The last one you can see a fondant disk painted gold like an old coin leaning against the wooden dowel to hide it because the picture pops up pretty large. That one is buttercream icing too...so you can use fondant or buttercream....just use good heavy supports on the back of the cake where the weight of the lid will be resting. I use four plastic dowels on just that side cut to height. The skewers or wooden dowel through all of it is the most important because that will keep it from shifting...I recommend using TWO instead of one...because it could spin on just one. Those skewers driven through EVERYTHING will keep it from pushing the dowels out the backside of your cake. I also put a little dot of hot glue on the tops of the taller dowels just before I set the lid in place. You could also hotglue a 1/4 inch of a plastic dowel in place on the bottom of the lid to fit over the wooden dowels if you are really worried about it moving but you would have to mark where they would fit perfectly before you did that because they won't come off easily. Also, you will want the white side of your paper cardboard (if you use cardboard) to face down on the lid...you won't want the brown side down. I use thin foamcore for that because it looks nice already. You could cover that with very thin layer of fondant and let it dry completely...but it will crack when you push the skewers through it...and it won't be as stable if you hot glue to the fondant...as it would hot gluing to the board. Good luck. Sorry I don't know where any tutorials are for you to watch....hope this helps a little.
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Hi Dena, I wanted to ask you what a "cake crown" is?
Teresita (Terry) Hernandez said:Wow! Those cakes are amazing. I hope my cake comes out just a little close to yours. Thank you so much for your advise and pictures. I truly appreciate it. I don't know how to attach the pictures like you did but I'll try to find out and send you a picture of the cake. Thanks again for your time and everyone's time that responded.
Dena Bryngelson said:I've made several cakes with tilted lids...from boxes to pirate's chests. I just use the cake crowns on a separate board cut to fit the size cake below it. If you add cake supports like wooden dowels cut a little long on one side and to the icing height on the other side the top will sit tilted....then drive a couple of skewers or a sharpened dowel through the whole thing to keep it from shifting. Add a bow on the top of the lid glued in place with melted white chocolate (so that it won't slide off) Fill the space with ruffled fondant or gumpaste, flowers, jewels etc. so that you don't see the supports...not difficult at all. here is a picture:
cake box
Roxy
treasure chest
The last one you can see a fondant disk painted gold like an old coin leaning against the wooden dowel to hide it because the picture pops up pretty large. That one is buttercream icing too...so you can use fondant or buttercream....just use good heavy supports on the back of the cake where the weight of the lid will be resting. I use four plastic dowels on just that side cut to height. The skewers or wooden dowel through all of it is the most important because that will keep it from shifting...I recommend using TWO instead of one...because it could spin on just one. Those skewers driven through EVERYTHING will keep it from pushing the dowels out the backside of your cake. I also put a little dot of hot glue on the tops of the taller dowels just before I set the lid in place. You could also hotglue a 1/4 inch of a plastic dowel in place on the bottom of the lid to fit over the wooden dowels if you are really worried about it moving but you would have to mark where they would fit perfectly before you did that because they won't come off easily. Also, you will want the white side of your paper cardboard (if you use cardboard) to face down on the lid...you won't want the brown side down. I use thin foamcore for that because it looks nice already. You could cover that with very thin layer of fondant and let it dry completely...but it will crack when you push the skewers through it...and it won't be as stable if you hot glue to the fondant...as it would hot gluing to the board. Good luck. Sorry I don't know where any tutorials are for you to watch....hope this helps a little.
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A cake crown is the top of the cake that crowns when it bakes...the part that you cut to level the cake. My cakes all have a top on them that I cut off. I use these cake scraps for many different things and often save them in the freezer for future use or samples. Even if I bake a cake that bakes fairly level I still cut them all to the same 2" height...so it's a level crown that is cut off because they all bake higher than 2" Some cakes don't crown or if they do some bakers push the cakes down flat while they are cooling. I don't because I find the extra cake useful.
Teresita (Terry) Hernandez said:Hi Dena, I wanted to ask you what a "cake crown" is?
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Thank you for explaining that to me. Also, how high should the lid of the cake be?
Dena Bryngelson said:A cake crown is the top of the cake that crowns when it bakes...the part that you cut to level the cake. My cakes all have a top on them that I cut off. I use these cake scraps for many different things and often save them in the freezer for future use or samples. Even if I bake a cake that bakes fairly level I still cut them all to the same 2" height...so it's a level crown that is cut off because they all bake higher than 2" Some cakes don't crown or if they do some bakers push the cakes down flat while they are cooling. I don't because I find the extra cake useful.
Teresita (Terry) Hernandez said:Hi Dena, I wanted to ask you what a "cake crown" is?
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