Cake Central › Cake Forums › Cake Talk › How Do I? › Store windows?
New Posts  All Forums:Forum Nav:

Store windows?

post #1 of 21
Thread Starter 
I'm making a cake for a friend who owns a store but am stumped on how to do the windows, I really want to get this right as the windows make up the most part of the store. I was thinking about covering in white fondant and then lightly covering in clear piping gel to give a sort of clear look or melting sugar and pouring it but don't know if either will work, do any of you have any better ideas?
post #2 of 21
My cake supply store carries clear gelatin sheets. They are very thin and would look like glass. http://www.kitchenkrafts.com/gelatin-sheet-20-sheets/p/IN0160/
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
Reply
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
Reply
post #3 of 21
Thread Starter 
Problem is, I need them too soon so I won't be able to order them. Can I make my own gelatin and use it? if so, do you or anyone else have any tips on how?
post #4 of 21
That gelatin is a great idea. You can also use isomalt Im not sure if you have time for this either. I know most cake supply shops carry it. You can look up how to melt sugar and poor into catings or molds. Im not sure if this would work I have never done it but I dont see why it wouldn't. Good luck icon_smile.gif
Just keep swimming. Just keep swimming, swimming, swimming. What do we do? We swim, swim, swim.
Reply
Just keep swimming. Just keep swimming, swimming, swimming. What do we do? We swim, swim, swim.
Reply
post #5 of 21
Thread Starter 
Well I need it for friday, isomalt is not an option but I do have gelatin in the cuboard so my next question is - how do I prepare/use it? I've never used it before (& can't even remember what I bought it for) so any help much appreciated.
Does it dry? do I spread it? do I make it just before using or can it be made in advance? any other questions I should be asking?
post #6 of 21
I googled it and found this site
http://homecooking.about.com/od/specificfood/a/gelatintips.htm
I hope this helps they have some very helpfull tips
Just keep swimming. Just keep swimming, swimming, swimming. What do we do? We swim, swim, swim.
Reply
Just keep swimming. Just keep swimming, swimming, swimming. What do we do? We swim, swim, swim.
Reply
post #7 of 21
I googled it and found this site
http://homecooking.about.com/od/specificfood/a/gelatintips.htm
I hope this helps they have some very helpfull tips
Just keep swimming. Just keep swimming, swimming, swimming. What do we do? We swim, swim, swim.
Reply
Just keep swimming. Just keep swimming, swimming, swimming. What do we do? We swim, swim, swim.
Reply
post #8 of 21
Thread Starter 
Thanks CakeCraving but I'm still not sure how to do it exactly! I'm very visual so am having a hard time understanding the process so any tips great appreciated!
post #9 of 21
I don't personally work with gelatin. I would look on you tube for videos. Sorry I can't be more help.
Just keep swimming. Just keep swimming, swimming, swimming. What do we do? We swim, swim, swim.
Reply
Just keep swimming. Just keep swimming, swimming, swimming. What do we do? We swim, swim, swim.
Reply
post #10 of 21
I googled How to make gelatin sheets and I got nothing. It is also called Leaf Gelatin. Do you have a local cake supply near you? I'm sure they would have them.
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
Reply
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
Reply
post #11 of 21
Thread Starter 
I don't have a supply shop for stuff like that near me at all, I bought the gelatin in a regular grocery store, for anything more cake-y I have to travel over seas so I have to make do with what I have which is this gelatin that I still can't figure out how to use (I would put a sad or crying emoticon here but don't know how to do that either!)

From what I figure, I make the gelatin in a bowl & then I can't figure out what to do next : do I pour it over the fondant? wait for it to settle like if I were making jelly/jello? put it in the fridge? make it in advance? make it right before using?

(fill in another sad or crying emoticon here!)
post #12 of 21
Is the cake to be eaten or just for display?

If it is just for display - why not use clear cellophane over the white fondant to give that *galss* effect.
It shall pick up the light and shine as tho glass.

Bluehue
post #13 of 21
Thread Starter 
Bluehue, that's a wonderful idea except that it is to be eaten, ugh, I am so frustrated.

Cakecraving: this is what I read on the link you sent me 'Keep gelatin dishes refrigerated until ready to serve to maintain their gelatinous state' so I think that nixes using it unless anyone reading this has had some success and knows otherwise, if so, please join the conversation & let me (us) know.
post #14 of 21
Quote:
Originally Posted by Claire138

Bluehue, that's a wonderful idea except that it is to be eaten, ugh, I am so frustrated.
Ok - lets scrap that idea - lolllllllllllllllllllllllll

Go with your piping gel idea.
Just use a small brush - paint it on thinly - in the same direction - let dry for an hour or so - then see if it needs another coat - seeing as time and availability is against you - i think this would be your best bet...
Bluehue.


Cakecraving: this is what I read on the link you sent me 'Keep gelatin dishes refrigerated until ready to serve to maintain their gelatinous state' so I think that nixes using it unless anyone reading this has had some success and knows otherwise, if so, please join the conversation & let me (us) know.
post #15 of 21
Thread Starter 
Thanks Bluehue, that's what I'll do. So relieved!

Thanks to everyone who helped out & thanks as always to CC for giving us this amazing site where we can always find someone to help us out in not making a complete cake-tastrophe!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: How Do I?
Cake Central › Cake Forums › Cake Talk › How Do I? › Store windows?