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Dummy Cakes and other interesting adventures

post #1 of 7
Thread Starter 
Well, I am busy getting my two cake dummies ready for the San Diego Cake Club's La Jolla Cake Show. It is a whole 'nother ball game making a cake that you KNOW is going to be judged by professionals, and taken apart bit by bit by the scrutinizing eyes of other cake decorators. Ugh! I've never made a fake cake, using styrofoam, so that has presented some challenges for me. One of which... when icing a weightless cake, it's real hard to get that thing to stay! :confused: So, after a prayer, I was divinely inspired to used double sticky tape to keep that cake in place. Worked like a charm! So, with that behind me, I'm now finishing up a "foreign technique" entry of a Thai Style cake. Very Buddhist looking :p And a hatbox, blush colored with vines and intertwining rosebuds. Wish me luck guys! :eek:
Valarie
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ValarieEnters
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post #2 of 7
Good luck they sound beautiful!!!
cooking with all your senses.....
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cooking with all your senses.....
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post #3 of 7
The hatbox sounds wonderful! Tell us a little more about th Buddha cake.

We wish you the best!

lynne
Sweet Dreams!!
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Sweet Dreams!!
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post #4 of 7
I would love to talk to you more about your cake decorating. I do wedding cakes and love it, but find it very lonely! I am very curious to know more about your class - what techniques did you learn?
We are snowed in here in the northeast, and I am practicing my gum paste skills. When I am satisfied that I have enough flowers I am going do do a spring flower dummy cake. - I know exactly what you mean about them being hard to work with. I really like your solution with the tape. Did they talk about how to work with dummies at all in your course? I have looked for info before on this, and didn't find any - let me know what other tricks you have - are you using fondant? What are you using to make it stick to the styrofoam? Have you tried royal icing for covering the dummies? I tend to want to buy everything, but can't so, any tips on hardware store utensils is also helpful - I have found those gardening kneeling mats perfect for gum paste work (not my idea - from another decorator but works GREAT) Did you join ICES? I really want to know about your competition also -
Sorry to pelt you with so many questions - lets keep this going though!
post #5 of 7
Valarie,

They sound like unique designs. Please let us know how the competition goes. Since this topic is more pastry related, you might want to consider posting any follow ups to this in one of the pastry forums. It sounds like you are having a great time with the cakes. I agree, dummies are a real pain to work with. So is styrofoam. Hahah! :D ;) :D
post #6 of 7
Before the topic moves I just want to add one quick thought on spraying the cake with water for smoothing the surface. If you dip your brush into hot or boiling water and then blot it quickly the icing softens under the brush and there shouldn't be any running of the colors.
Just my 2cents worth. :D
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #7 of 7
Thread Starter 
Hey I love the questions Lori! I was half scared to check the board and see someone say, "hey what's with this chick, is she self-absorbed or what!?" Because os all of my talk about me me me! Really, it's the cakes I want to focus on. And I guess I don't want to come off as some goon! So, I was thrilled at your questions. Call me paranoid, but I know that some people can really take this posting thing and run with it, so I want to keep it real.
Well, I didn't learn how to use dummy cakes. Actually I would have used a real cake, 'cept this kind lady who belongs to the San D Cake Club told me that I should. So, in short, I learned...
---styrofoam is expensive! I spent 28 bucks to make 2 cakes.
---styrofoam makes a lot of mess and acts staticky and is a pain.
---royal icing IS the way to go, but dries fast. Either pray for rain, or use a little 1/8th teaspoon in one batch of glycerine (found at cake deco stores) and it helps the spread go a little easier. Found that tip in a Elaine Mc Gregor Wedding cakes book. She's from UK.
---expect the job to take forever
---leave time to dry in between coats. At least 2, but 3 is good.
I used raw egg whites instead of meringue powder, because it was cheaper. And, no one is going to eat it anyway.
The Thai cake is what is used in important ceremonies like Funerals, weddings, entering of the Monkhood and House Raisings. It's kind of like the shape of an elongated hershey kiss.
It's going to be turmeric colored yelow, and rose red and dark kelly green. Thai people love color! Then there are these little leaf type things that hang around the bottom half of it, kind of like an open lotus blossom, but inside out. ***I know this is getting funkier by the moment*** But, you've gotta go for the unique and unusual. I WANT TO WIN. So, it's different.
Wow Lori, I can't remember the rest of the questions...So, I'll post a part two!
Valarie
:D :D :D
Okay, Part II
I learned lots :eek: of techniques. And the funny thing is, as I was making these cakes, I'd grab a technique from one cake and then use one from another, as I was creating, to trouble shoot and make this cake a go! For instance, it's really hard to coat an odd shaped cake smoothly with a spatula, but on one cake in class, a carved rabbit...realistic looking too. I hated this goofy looking rabbit, reminded me of something farmers would like, like when you see those farm scenes painted on saw blades. (Long before Martha I suppose). Anyway, you use a fan shaped paint brush, "never used before, only for food"...as my teacher would say, like Duh! Anyway, it smoothes out the icing like a charm, and you can used a spray bottle of water to help the frosting give a little. It works good.
Our teacher taught us everything from making roses to gumpaste flower carts, basketweave cakes, 3 different royal frosting flower classes, scrolls and other pastillage, sugar eggs, tons.
I'm taking a class this month, one day at Jane's cakes in Montrose. There is a lady from Tenessee flying in and will teach us flowers all day long. 75 bucks.
I taught myself fondant, after being sick and tired of searching for a teacher. I have bought excellent books, new and used. I love Debbie Brown's stuff. Look on Amazon.com for them. Ebay can be tricky,'cause you can end up paying more than you should. But, I have found some good resources through them. I don't buy everything, and some one on this board told me to check out books at the library. Being the budget gal that I am, this has worked for me. The garden kneeling pad is a hot tip. Thanks! No, I'm not a member of ICES yet, but will join as soon as I recover from my weekend (finances again!) and the gumpaste class. Oh, I will be going to an Ices breakfast in San Diego. It's the morning of the last day of the Cake Show. I do belong to the California Cake Club (3 C's) and go to the Sunday Socials that Frances Kuyper holds once a month. Wow, too much to mention. Maybe someone will read this and say, hey e mail this stuff instead, but maybe someone else will find it helpful.
:o

[ March 07, 2001: Message edited by: blueribboncakes ]
ValarieEnters
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