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Can't figure out if this is buttercream or fondant

post #1 of 11
6/13/12 at 7:27pm
Thread Starter 
I had a customer send me this picture and I'm trying to figure out if it is fondant or buttercream. She wants a cake like this done in buttercream. Is it do-able? It will also have to be outside in August in Alabama heat! I figure I will use Indydebi's buttercream to help with that aspect.
LL
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post #2 of 11
6/13/12 at 8:12pm
I vote fondant. It would be close, but not quite right with buttercream.

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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post #3 of 11
6/13/12 at 9:34pm
Quote:
Originally Posted by kimmcannally

I had a customer send me this picture and I'm trying to figure out if it is fondant or buttercream. She wants a cake like this done in buttercream. Is it do-able? It will also have to be outside in August in Alabama heat! I figure I will use Indydebi's buttercream to help with that aspect.



Fondant likely strengthened with tylose/cmc/gum tex or straight gum paste.

NO BUTTERCREAM outside in the humid Alabama August heat!!!!

There is NO buttercream that will hold up to that for any length of time. Even a fondant covered cake with Debi's BC under it shouldn't be exposed to that kind of heat for more than 30 mins., max.

Sometimes, people just can't have what they want. It's a fact of life.
Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #4 of 11
6/14/12 at 8:04pm
Thread Starter 
Quote:
Originally Posted by BlakesCakes

Quote:
Originally Posted by kimmcannally

I had a customer send me this picture and I'm trying to figure out if it is fondant or buttercream. She wants a cake like this done in buttercream. Is it do-able? It will also have to be outside in August in Alabama heat! I figure I will use Indydebi's buttercream to help with that aspect.



Fondant likely strengthened with tylose/cmc/gum tex or straight gum paste.

NO BUTTERCREAM outside in the humid Alabama August heat!!!!

There is NO buttercream that will hold up to that for any length of time. Even a fondant covered cake with Debi's BC under it shouldn't be exposed to that kind of heat for more than 30 mins., max.

Sometimes, people just can't have what they want. It's a fact of life.
Rae



What would you suggest then? Fondant with something else under it?
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post #5 of 11
6/14/12 at 8:28pm
Charlotte's Whipped Cream bc will hold up. I've done it in 90 heat and equal humidity for hours. Google it.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #6 of 11
6/15/12 at 6:18am
Thread Starter 
Thanks!
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post #7 of 11
6/15/12 at 12:59pm
I can't see the picture clearly, but it looks like thick lines on the cake, not ruffles...? If that's the case, couldn't you ice the cakes with buttercream, and then pipe on the thick lines with royal icing? Would that look weird?
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post #8 of 11
6/15/12 at 2:24pm
.........couldn't you ice the cakes with buttercream, and then pipe on the thick lines with royal icing?........

Why use RI? icon_sad.gif It gets hard (as a *rock!*) and doesn't taste all that great. If it's lines and the cake is iced in b/cream, then use a slightly stiffer version of the same b'cream for the lines.
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post #9 of 11
6/15/12 at 2:49pm
Looks like it could be modeling chocolate.
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post #10 of 11
6/15/12 at 2:51pm
or just chocolate.
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post #11 of 11
6/15/12 at 3:13pm
look up chocolate wrap cake. very beautiful cakes. here are some links

http://cakecentral.com/cake-decorating-ftopict-720812.html
http://www.flickr.com/photos/scrumptiouscakes/3399222001/
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