Techniques
Posted under by Anne Marie on Sunday 18 January 2009 at 4:09 pm
- Segmenting an Orange January 18, 2009
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I have a question. I make cakes as a hobby and my most recent cake was a set of dentures. It turned out great except for the fact that the teeth, which I made from fondant, kept falling off the denture base, which was also made from fondant. I was using icing but it just wasn’t working for all the teeth. Do you have any suggestions?
Shereen,
If both the base and teeth are fondant, theoretically, you can use a small amount of water to hold them together. Because fondant is a sugar product, water will begin to melt the sugar and will bond the two sugars together. If you are trying to suspend the teeth, however, water will not be enough. I would suggest using royal icing. Royal icing dries hard and usually offers the “hardest” bond when it comes to edible glues. Good luck with your cakes!
Im on your website and i would like to order the espn basketball cake for my son 3rd birthday but theres no information on how to.can u please help me out thank you..
Hi,
First off, I would need some more information: What date do you need the cake for? About how many people will you need the cake to feed? And what town do you live in? (I am in West Hartford, CT so distance for cake delivery / pick up does play a part in any cake orders.)
- Anne Marie
I was just looking at your ESPN basketball cake and would like to try to make something like that for the march madness Championship. I am just curious on how you made your cake to be so smooth and the basketball to turn out so orange?
The smoothness can be attributed to two things:
1. Use a good quality buttercream. Real buttercream (made with butter) will ice smoother than an frosting that uses a substitute fat, such as shortening. I like to use an Italian Buttercream, and while I don’t have my recipe and method posted on the blog (I promise to do it soon, however I am not sure I will make it in time for the championship game), I would recommend a similar version on Epicurious’ site: Vanilla Buttercream
2. A steady hand, good off-set spatula, and a lot of practice icing cakes. I have spent years decorating cakes to help me achieve that “perfectly smooth” look. All I can say, is keep at it and with each cake, you get a little better. (But the right buttercream will go a long way
To achieve “basketball orange” use a good amount of orange food coloring (more than you think you need) and a hint of brown. Works every time!
Hi, I am so excited! I just received the egg shaped muffin pan I ordered today. I am planning to make the Easter Egg cupcakes you posted, thanks for the ideas and recipe! I have to make 5 dozens with 1 pan (makes 9 eggs) I’m just wondering how far can I make them in advance. How long can I refrigerate them? Or even better, freeze?
Thanks for your help!
Hi Luciene,
I apologize that I am getting back to you at such a late date – I was out of the country for two weeks! I know this won’t help you now, but for anyone else who might be curious, a good idea when making a large batch of anything is to bake all the cake/cakes in advance and freeze them without any fillings or frostings. Just make sure to wrap the cakes well with plastic wrap. Then, a day or two before you need the finished product, you can pull out the cupcakes and frost and finish them. This will cut down on your prep time significantly.
Again, Luciene, I am sorry that I didn’t get this message to you sooner. I hope your eggs came out well!
-Anne Marie
Hello,
I came across your website and I was just wondering what your pricing is for a 2 tiered cake (this cake is only for 30 people), its for a baby shower so I would want a pair of booties at the top and just a simple design such as circle or squares on the cake. I can send you a picture of what I am looking for. Please respond.
Hi Patricia,
First off, I need to check on your location. I am based in the Hartford area of Connecticut and would need to be within a reasonable driving distance for delivery/pick-up. If you are local and still interested in the cake, we could speak further. A 2-tiered cake for 30 people with hand-crafted gum paste booties would run you somewhere around $100, but that is a rough quote. Hope this helps. Again, please let me know if you have any further questions.
I have a daughter that is a senior and we have to make cakes for the cake raffle Saturday night BB game…I love the the one that looks to be a 9×13 back and the ball in the net…I would like to try and make this cake…can you give me some pointers…like size and how you made the round cake…etc…Any help would be greatly appreciated:)