Yesterday after the kids were sleep I was going through this thread .. still have some posts left to read .. man there is too much information going on here and thanks to all those links ect..
I will have to make 2 cakes for my daughter's birthday ... its a few months away but I am already getting nervous thinking of it, wish I can take some decorating classes. But for the time being this will be enough.
SGC and others ..some questions ...
here in Europe when we make the base, we separate the eggs from the yolk and the egg white .. the white we beat till its like snow and sticks to the bowl and slowly mix it in the mixture at the end .. do you in North America do the same ?? I guess not ... I need your recipe of a good base. I do have one but I want to try yours out.
Secondly .. I am reading shortening .. I looked into our stores .. we have butter and magarine ..(there colour is not snow white but yellow ) but no shortening .. we do have vegetable fat, that looks white, so I was wondering if that's what you use for your icing.
I am thinking of trying an example soon, I have done marzipan .. but never used fondant as its not common here but its getting famous .. I can order fondant from some online store or I can try to make it by my own. .. but we dont get white marshmellows here.
Which cake is a hit a cake with buttercream or fondant top ?? or both.
Sunset Eyes, that cake is seriously amazing. How did you make the roses? Are those cupcakes?
More importantly, what inspired you to make this design? It's phenomenal!
Saadia, I don't seperate my eggs how you described. I also think Buttercream (or a combination of cheese cream and buttercream) is more tasty than fondant. However, fondant is excellent for shaping a cake. You can always make a buttercream cake and put fondant accents on it. That's what I do now instead of covering the entire cake with fondant.
Yesterday after the kids were sleep I was going through this thread .. still have some posts left to read .. man there is too much information going on here and thanks to all those links ect..
I will have to make 2 cakes for my daughter's birthday ... its a few months away but I am already getting nervous thinking of it, wish I can take some decorating classes. But for the time being this will be enough.
SGC and others ..some questions ...
here in Europe when we make the base, we separate the eggs from the yolk and the egg white .. the white we beat till its like snow and sticks to the bowl and slowly mix it in the mixture at the end .. do you in North America do the same ?? I guess not ... I need your recipe of a good base. I do have one but I want to try yours out.
Secondly .. I am reading shortening .. I looked into our stores .. we have butter and magarine ..(there colour is not snow white but yellow ) but no shortening .. we do have vegetable fat, that looks white, so I was wondering if that's what you use for your icing.
I am thinking of trying an example soon, I have done marzipan .. but never used fondant as its not common here but its getting famous .. I can order fondant from some online store or I can try to make it by my own. .. but we dont get white marshmellows here.
Which cake is a hit a cake with buttercream or fondant top ?? or both.
i only separate eggs and do the process you described when i make mousse. there is no hard and fast rule- it all depends on the recipe you use.
the white vegetable fat should do. maybe you should try it out to make sure it works? have you tried any specialty groceries or baking stores?
make your fondant with colour marshmallows and just work that into the design of your cake.
buttercream is layered under the fondant so you kind of get the best of both worlds there. and if you layer your cake with buttercream then it won't be dry or lacking buttercream.
Mehnaz, I just get inspirations from my baking books and from the internet. The roses are made from white chocolate which are edible. Its just melted white choc with glucose and then shaped into roses. Check out youtube for tips...Ive been making them for a long time.
Sara - get some ploystyrene cake dummies and practice on them with icing and decorations rather than baking a cake all the time and getting fed up of eating them.
Yup you got it! You get them in all sizes. And they are available in round, square, hexagonal, petal or heart shapes. I get mine off ebay which are cheap and if you buy more than one, you can save on postage.
i only separate eggs and do the process you described when i make mousse. there is no hard and fast rule- it all depends on the recipe you use.
the white vegetable fat should do. maybe you should try it out to make sure it works? have you tried any specialty groceries or baking stores?
make your fondant with colour marshmallows and just work that into the design of your cake.
buttercream is layered under the fondant so you kind of get the best of both worlds there. and if you layer your cake with buttercream then it won't be dry or lacking buttercream.
you gotta love the internet, I googled and found what we can take as shortening here and the answer was in wikipedia and I found the item in my local shop. :D
The thing is the few times I made buttercream with butter I didn't like the mixture. So I hope with veg. shortening it will be fine.
I have been watching youtube videos and there are some great techniques on how to decorate cakes .. there is this seriouscake lady, whose page i love.
we get minni packets of marshmallows here .. and they are pink in colour, lets see if I even want to make fondant, I think I might try with frostings first.
Here is the birthday cake that i made for the sil. Hope you like it!
HNK - type in chocolate roses and you will get plenty of search results. The icings can be frosting or fondant icing. Marzipan are usually used on fruit cakes and is almond flavour. You can make your frosting/fondant or find them readymade in the supermarkets.
i made my ‘farewell’ cake for my boss. he’s going to the caribbean to do charity work. so i wanted to make a tropical looking cake. i got inspiration from sunset_eyes cakes and decided to use cigarellos around the border, to give it a bamboo effect. Out of all the cakes I have made so far, this one is my favourite.
