I've used their deer mold which also has the skinny legs. Use fondant--put in freezer until hard--I waited overnight to be safe..then unmold quickly onto a piece of foam so it can dry from both sides without being disturbed.
Ericr..these directions are out of a "Mailbox News" magazine from quite a few years ago..I know because I had that issue and lost it boohoo.
I made this cake once..I remember the antlers were made with wire that was covered in masking tape, then colored royal icing, although she says chocolate. The rest is just following the pictures--the originals weren't much clearer or easier to follow.
So I have a lady that asked me for decorated Xmas cookies in October--great, I can do that, but I leave for Arizona right after Thanksgiving..
I e-mail her in November--cookies are ready when would you like to pick them up?? No answer until yesterday Dec 16--where are my cookies??
Hmm, I told you I was leaving for the winter--so sorry, no cookies for you!
ApplegumPam--you are right. That white foamy mold was made by Elegant Lace Molds..aka Carol Webb at the Cakery. Caljava ( caljavaonline.com ) must have bought her out--but I don't think they are making them any more.. If you go to their website, then in closeout section.., they have a few left, but not this style. They are/were super easy to use, and fast fast fast. I have quite of few of those molds, and use them often.
I uploaded a cake today that used one of their...
Why are you going through Dallas?? Take Hwy 54 out of Wichita-through Dalhart TX, on to
Albuquerque, to Holbrook AZ. then catch 77 to 377 through Payson, and into Phoenix. These are all great roads--you should be able to do this in 2 days (one night out). We usually go from Liberal KS to Phoenix in one day.
Your cakes will NOT stay frozen--it's still quite warm the first part of November. Not sure how big your vehicle is, so don't know how you're going to stack all...
Sooo, what is your current cake ability?? If your current food service job is say a waiter, and you decided this morning that cake decorating looks pretty easy, you might want to start small and bake and stack a few cakes to see if you even like it.
If you can bake, stack and frost a cake, you might want to start small with a Wilton decorating class series at Micheal's or Jo Ann's.
If you've already got a few successful cakes under your belt (multilayer), perhaps...
I like your idea with the center dowel, I just hate using cardboards in cakes..yeah I know goofy..
And ganache--great idea!! I've never done a wedding cake that way, so this just might be my first!!
I was laying awake last night thinking of cake--we all do that don't we--lol, and thought about hot gluing an SPS plate to my board. I would then have 4 pillars that can't move. I'll be difficult to cut, but I'll just make extra servings..
I know I wouldn't be able to...
Oh thank you so much dayti--I actually have that book, but when I checked it, about all she says to do is put a center dowel in the cake. Still not sure if that will keep the cake from sliding off the plate.