Hey everyone! I just got a request to make a star wars light saber cake and they want this cake:
http://begginforcake.com/wp-content/uploads/2011/09/1315191169Star_Wars.jpg
I am just wondering how you make the light saber on top not droop? I was thinking either RKT or gumpaste? I still feel like it would droop/crack though.
You could use a wooden skewer, then cover it with the RKT and fondant. It would not droop with that wooden support in the center.
Yeah you definitely need a support inside, but I think a wooden dowel would be better than a skewer, because its thicker.
HTH
how cool would it be to do it with so it was almost see-through!!
You know, Tails, that's a really good idea! I may have to use that for a birthday cake for my hubs! It wouldn't be hard either if you found a good size tube to just pour your sugar into. Hmmm, ideas.... 
Isomalt is a type boiled sugar, its what bakers use to make sugar sculptures.
It comes in a bag, just like ordinary sugar. You boil it and add food colouring if you wish, then you have to get it to a certain temperature and then you "sculpt" with it. They used it on an episode of "cake boss", there is the link to see what they do with it on Youtube,
Part 1
HTH
That sounds awesome! I have never worked with before though. Would it dissolve on the buttercream cake? And how would I get that shape? Can I just roll it or would I need a mold of some sort?
It doesn't dissolve,but it will pull moisture out of the air, and especially if it touches buttercream directly, so it can end up a little sticky and more opaque. Isomalt is just a different produce for sugar work, so you would be handling extremely hot sugar. You could hand shape it, but it would have to be pulled first and definitely be more opaque, and it would be tough to get it uniform. If it were me I would pour it into some silicone tubing to get the round shape and just stretch the tubing straight, let it cool, then cut the tubing off. That's what they did in the class I took to get some really fun tubular pieces. If you haven't messed with it before though, I'm not sure I'd take it on for a cake like this without at least getting some practice in first.
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