Hi, I'm new to this and am going to attempt to back a cake or 2 (Hawaiian Theme & Flip Flops) for my sister's bridal shower this Sunday. I'm going into town to get supplies. The first cake will be the flip flops that I've seen on here. I think I'll buy a few cake mixes, but for the icing...and fondant...and decorations...I'm lost. The 2nd cake is a flat cake, I want it to be a half beach/half water type with a palm tree standing up (heard of using pretzel stick) and 2 characters (made out of fondant or ??? help) sitting below. I'd love to have a blanket, chair, etc but that might just get too hard! lol. Anyhow, I'm going to the bulk barn - any suggestions or must haves???

Thanks so much for your answers!!!

Are we talking grocery store or decorating supplies? Do you have any tips or bags and that kind of thing? That's such a broad question since we don't know what kind of recipes you are making. Buttercream? Cream cheese? More info would be helpful.

I thought I was clear, sorry. I'm going to the bulk barn...which is food. I don't want ideas for decorating tools (yet lol), just need to know for fondant - make it or what to buy, or should i use MMF and what do I need for that? and if I use buttercream, is that just a tin that I buy? Or what I could make the people out of (edible).

thanks & sorry again for the confusion.

I would use MMF which you need marshmellows and icing sugar, you can use that to make the people or cover the cake if you want to. As for the buttercream I would make using a recipie, mine I use is all crisco and icing sugar.

thanks cashly, much appreciated!

Here are the recipes that I use for mmf and buttercream. This includes the ingredients you will need to buy. In addition, you will need to buy coloring to color your fondant. HTH. Good luck.

Buttercream Dream

  
Serves/Yields:
Prep. Time: 7-10 min
Cook Time:
Category: Frostings
Difficulty: Easy  


This recipe was made from trial and error. I made two mixtures of buttercream. One with salted butter which was too buttery (salty) and one with unsalted butter which was still too sweet. So I combined the two and it became the best buttercream I've ever tasted. I use this recipe for all of my cake orders and it is a hit every time!!!


1 stick butter (unsalted)
1 stick butter (salted)
1 cup shortening
2lb bag of confectioner's sugar
3 teaspoons clear vanilla extract
5-6 tablespoons of milk (cold)


Cream butter and shortening. Add clear vanilla extract then add confectioner's sugar. Allow confectioner's sugar to blend well then add milk. For thinner consistency, add more than 6 tablespoons of milk.
Source:
Contributed by: AgentCakeBaker on Saturday, February 18. 2006 at 12:34:07

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Marshmallow Fondant (MMF)

  
Serves/Yields:
Prep. Time:
Cook Time:
Category: Fondant/Gumpaste/Sugarpaste
Difficulty: Easy  


A very tasty alternative to buttercream icing or regular fondant.
Read the full instruction and photos here!



16 oz white marshmallows
2 tb water
2 lb icing sugar (approx. 8 cups confectioners' or powdered sugar)


1. Melt marshmallows and water in a double boiler or microwave.
Heat until melted.

2. Place half of the sugar in a bowl. Make a well in the middle.
Pour melted marshmallow in and mix.

3. Add remaining sugar and continue kneading. (add more powedered sugar in tablespoons as you are kneading. Micture should not be sticky)

TIPS
---grease your hands and the bowl.
Also, let this stuff rest overnight.
It will be pretty stiff when you try to knead it again, but it can be microwaved for five to ten seconds (start off with 5) and it will soften right up and be perfect for rolling out and playing with.

Discard all the crusty residues.

TO USE
if fondant is too hard, place about 30 sec. in microwave. Dust work table with cornstarch, and knead for a couple of minutes.
Then roll as thin as you want with rolling pin dusted in cornstarch. To avoid it from stickin to your work surface, turn rolled dough frequently, and continue dusting with cornstarch until you have reached desired thinnes.
To color: Separate small amounts of fondant & color with paste food colours to the desired tone. Knead until colour is smooth and completely uniform.
This fondant does not set fast at all. When you have formed your flowers, set them on a curved surface so they don't loose their shape (hang them upside down) It will not be as perfect as Gum Paste, but it will work. Also, start making flowers at least two days in advance to allow them to set.

Additions
add 2oz melted vanilla candy melts.
Source:
Contributed by: prettytoya on Wednesday, January 12. 2005 at 14:30:44

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