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I Made an Instruction Sheet for a Crooked Cake!!! - Page 7

post #91 of 132
okay, embarrassed to ask but how does this work with 3 layers instead of just two? what do you do differently? i've been wanting to try this but with this not being just an illusion, i'm confused...
post #92 of 132
Wow! I just found this thread! Thanks Sarsi! I'm looking forward to trying it! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #93 of 132
I tried to make the instructions bigger its not working is there anything else that i can do to make it bigger
post #94 of 132
so as of recently i decided to stop buying fondant b/c the taste is resemblance of styrofoam and its very expensive.

i decided to look up cheap, easy fondant recipes that dont have ridiculous ingredients in them.

i tried the marshmallow, water, crisco and powdered sugar deal many times. it has come out the following ways
- crumbly
-greasy
-looks great but wont roll out at all and will go back into its natural ball form.


UGHHH!!!!!!!!! I am getting soooo aggravated and am able to produce much more complicated recipes so i dont understand why i cant do anything with this fondant.

PLEASE LET ME KNOW OF ANY POSSIBLE SUGGESTIONS AT ALL!!!! SERIOUSLY!!!
post #95 of 132
WOW!!1 I thought you had to use the carving method> Now I feel inspired to try one of these cakes. Thanks for sharing. Do you think you can make one just using bc no fondant. Or do you think the fondant is neccesary?
post #96 of 132
Thanks for these instructions. It definately looks less intimidating than other methods!
post #97 of 132
I made one today !!! WOW took me all day from 11:30 till 7:30(stacking, carving, crumb coating, chilling etc. etc.). The cake structure turned out really nice, However my bottom tier of fondant(wilton) is a nightmare. It was frozen and now is just peeling and sliding off my cake. I never use Wilton but I got 5lbs. for $11.00 so I decided to use it as opposed to my Fondarific. Never will I do that again!!!!!
post #98 of 132
Thanks for the advice. And yes it was a lot of work.
post #99 of 132
thanks alot icon_biggrin.gif
post #100 of 132
Quote:
Originally Posted by daniza

I'm sorry to say that I used this method and it didn't work for me... it looked great on the begining but it collapsed before we got to the b-day party, which was only about 5 miles away.

But, it might be just me... I'll have to try the other method. Thanks anyway.



Have you tried again?
post #101 of 132
Quote:
Originally Posted by meowmix


so as of recently i decided to stop buying fondant b/c the taste is resemblance of styrofoam and its very expensive.

i decided to look up cheap, easy fondant recipes that dont have ridiculous ingredients in them.

i tried the marshmallow, water, crisco and powdered sugar deal many times. it has come out the following ways
- crumbly
-greasy
-looks great but wont roll out at all and will go back into its natural ball form.


UGHHH!!!!!!!!! I am getting soooo aggravated and am able to produce much more complicated recipes so i dont understand why i cant do anything with this fondant.

PLEASE LET ME KNOW OF ANY POSSIBLE SUGGESTIONS AT ALL!!!! SERIOUSLY!!!



This is what I use, works well. icon_smile.gif http://cakecentral.com/articles/105/mmf-how-to-decorate-cake-marshmallow-fondant
post #102 of 132
Meowmix, I'd suggest using the Michele Foster Fondant recipe that's here on CC (I like her old version better, but many swear by her updated version). The trouble with marshmallows is that the ingredients are not consistent between one brand and another and I think that's where the problem is. There are some pretty tasty ready-made fondants out there -- Satin Ice and FondX, to name two. Plus you can substitute one or another flavoring for some of the liquid (orange. vanilla and almond are three of my favorites, especially orange extract because it takes away from the sweetness of the fondant). One thing I'm pretty sure you can't do in Florida is refrigerate the fondant or let it come into contact with a cold cake. Where I live, which has a similar climate, that draws moisture to the fondant and makes it melt and/or sag. Hope this helps and gives you a new lease on using fondant!
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #103 of 132
Thank you for making it easy, I was so scared to try this, but I think I will give it a try. Just a problem, nothing happens when I click on the images. Can you tell me how to enlarge the images?
Shoot for the moon and even if you miss you will still land among the stars!!!
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Shoot for the moon and even if you miss you will still land among the stars!!!
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post #104 of 132
As I just posted on another thread, the weather cooled down here in CancĂșn over the weekend and I was able to make a cake and coat it with fondant with no dire consequences. I guess any kitchen with AC would do the same (mine doesn't have it), so maybe I was off base suggesting that you'd have the same problem in Miami, meowmix!
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #105 of 132
thanks so much!! icon_smile.gif
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