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how to make a closed book cake? need help!

post #1 of 17
Thread Starter 
How do I make a closed book cake? Can I do it with buttercream or is it better to use fondant? (i have only worked with fondant a few times and never covered a cake)
post #2 of 17
I've done it with buttercream:
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1154318
This was a 9x13 cut in half and stacked. I frosted the pages part first, then the parts for the cover. I used a round tip to do the edges of the cover for the overhang.
Hope this helps! icon_biggrin.gif
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Check out my cake decorating videos on youtube.com!
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post #3 of 17
the books were easy just time consuming. a thick piece of white scored fondant with the lines was placed on the 3 sides for the pages. the spine and top cover were one piece. i added a TON of tylose to the colored fondant. rolled it out just under 1/4 inch thick. let it set up some before i put it on the cake. go no more than 1/4 inch over the top edge of the cake or cover will droop. I propped the corners up with viva for a while so they would not droop. the bottm "cover" is just strips (1/4 inch wide) applied along the bottom white part of the pages.

Sharon

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Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

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post #4 of 17
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 #5 of 17
yes bob!

Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

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Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

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post #6 of 17
Beautiful cake Sugar shack! Question for you though.... you description makes perfect sense to me for the bottom cake but is the top cake done in the exact same way? I wonder about what support the 1/4 strip that you add to look like the back cover of the top book. Is it just attached to "pages" and it sticks? kind of hovering?
post #7 of 17
Quote:
Originally Posted by justkist

Beautiful cake Sugar shack! Question for you though.... you description makes perfect sense to me for the bottom cake but is the top cake done in the exact same way? I wonder about what support the 1/4 strip that you add to look like the back cover of the top book. Is it just attached to "pages" and it sticks? kind of hovering?



Thought I would jump in here since I just did my first book cake last week. To answer your question, the strip *does* kinda hover. I propped it up with a skewer to dry but next time I think I will add a bit of gumpaste for strength.
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post #8 of 17
Awesome thanks!
post #9 of 17
There ia alittle description of how i made these,hope it helps. I cut the panels seperately and let them dry for a while (half a day),its fondant and gumpaste.I covered the white pages first with a strip and scored it with a fork.

http://cakecentral.com/gallery/1739065/1739078
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post #10 of 17
If you let them dry for 1/2 day does it not crack/tear when you fold it for the binding edge?
post #11 of 17
Here is a tutorial I found because I have to make one as well, but have not tried it yet.
http://thefrostedcakencookie.blogspot.com/2009/05/graduation-cake.html
post #12 of 17
Quote:
Originally Posted by gmfcakes

Here is a tutorial I found because I have to make one as well, but have not tried it yet.
http://thefrostedcakencookie.blogspot.com/2009/05/graduation-cake.html


Great tutorial, Thanks!
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post #13 of 17
would adding alot of TYLOSE to the fondant and allowing it to set for a little while prior to placing on the cake make the fondant crack upon placing upon the cake and will it be hard to cut thru for serving?
post #14 of 17
Adding Tylose makes it stiffer, like gumpaste that will harden. So not sure you should use it to actually cover the cakes.
post #15 of 17
To keep the edges of the covers from curling as they dry, you could cut a piece of foamcore the size of your 'pages' and put it between the top and bottom cover edge until the fondant dries enough to remain stable.

deborahanne

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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
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