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?
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Store windows?
post #2 of 21
8/1/12 at 2:14am
- doramoreno62
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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
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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
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
post #4 of 21
8/1/12 at 5:58am
- cakecraving
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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 
Just keep swimming. Just keep swimming, swimming, swimming. What do we do? We swim, swim, swim.
Just keep swimming. Just keep swimming, swimming, swimming. What do we do? We swim, swim, swim.
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?
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
8/1/12 at 7:15am
- cakecraving
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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
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.
Just keep swimming. Just keep swimming, swimming, swimming. What do we do? We swim, swim, swim.
post #7 of 21
8/1/12 at 7:15am
- cakecraving
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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
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.
Just keep swimming. Just keep swimming, swimming, swimming. What do we do? We swim, swim, swim.
post #9 of 21
8/1/12 at 10:00am
- cakecraving
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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.
Just keep swimming. Just keep swimming, swimming, swimming. What do we do? We swim, swim, swim.
post #10 of 21
8/1/12 at 10:06am
- doramoreno62
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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
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
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
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
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!)
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
8/1/12 at 11:32am
- Bluehue
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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.
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
8/1/12 at 11:45am
- Bluehue
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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.
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.
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