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Making a fondant wine bottle

post #1 of 15
Thread Starter 
I'm doing a 24-cupcake pull apart cupcake cake and need to make a wine bottle like the pic attached (the pic is a cake, but I need to make it as a topper) to go on top of the cake on one side at a diagonal, with bunches of grapes and trellises around the cake.

I don't want to use all fondant to make the bottle since it will be heavy and smoosh the cupcakes right? I thought about RKT but haven't used it before to make a bottle or a large figure, so will that be heavy too?

I was also thinking of maybe rolling out thin gumpaste and molding it round a plastic bottle till it dries then sliding the bottle out to leave a hollow gumpaste wine bottle. Will that work?

Any other ideas on doing it right so it is not too heavy or bulky? Thanks so much!!
LL
post #2 of 15
Here's a cake that I did using a technique you described.

http://cakecentral.com/gallery/1161262/50th-birthday-treat

I took a regular wine bottle, covered it in plastic wrap and then covered that with a light layer of shortening. I then covered the bottle with a fodant/gumpaste mixture. I left about a 1 1/2 opening along the back from the neck to base, left the base open. I let that sit for a couple days then gently pulled the bottle out and let it set again overnight to set up. Then I finished the base of the bottle added the label, etc.

Hope this helps!
post #3 of 15
I used modeling chocolate to make mine. I put a piece of modeling chocolate on the underside of the wine bottle so it wouldnt move around then covered the bottle with cornstarch so the modeling chocolate wouldnt stick to it. I rolled the chocolate out and placed it over the bottle, cut it to the shape and smoothed it out with my hands. I then added my details while it was still on the bottle and slid it off two days later. I couldnt believe how easy it was!!! Obviously this only makes half a wine (top half) bottle but there is no need to have the full bottle if you are going to lay it down. Its very light weight too!
post #4 of 15
Thread Starter 
Thanks for the replies! So it can be done!!

But, I don't have a wine bottle to shape it on. Any alternatives? TIA!
post #5 of 15
http://cakecentral.com/gallery/1992469/1992471/first-time-cakes, this was made from a clear chocolate candy mold. I made this from Wilton fondant and Wilton Gumtex. The clear plastic mold can probably be purchased at a cake or candy supply store. I hope this helps.
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……..”As long as we have memories, yesterday remains. As long as we have hope, tomorrow awaits. As long as we have friendship, today is beautiful.”
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post #6 of 15
There's a bottle I did using RKT in my gallery. I bought my RKT already made (they have them in a store in my area that are long). I used 2 to make this bottle. I got a basic shape I wanted (no mold, just eyeballed it), once that was done, covered it with melted chocolate (to fill in the little bumps) and smoothed it out. I then covered it with fondant. It was about one of the quickest decorations I've ever done. It took about 5 minutes to get the bottle shape I wanted. Oh...also as I was shaping the bottle, I kind of crushed the RKT as I went. Once done it was still pretty light. A lot lighter than had I done it all in fondant. icon_smile.gif
post #7 of 15
Thread Starter 
Thanks! Will have to look for the mold. So RKT won't be that heavy then? I'm concerned about smashing the cupcakes below. Would've been ok if it was a cake...

If I use RKT, any suggestions on placing it on the cupcakes so that the frosting doesn't smear all over the bottle?
post #8 of 15
A sugar wine bottle would be perfect!
post #9 of 15
Quote:
Originally Posted by fcakes

Thanks! Will have to look for the mold. So RKT won't be that heavy then? I'm concerned about smashing the cupcakes below. Would've been ok if it was a cake...

If I use RKT, any suggestions on placing it on the cupcakes so that the frosting doesn't smear all over the bottle?



You shouldn't need a mold...just eyeball it. When using RKT, they're pretty easy to manipulate to the shape you want. It wasn't too heavy at all. So the bottle is to stand on an angle against the cupcakes opposed to laying on the top of them? Do you have a picture of design she wants?
post #10 of 15
Hi, here is a great tutorial. Sharon Zambito use to have a great one on her blog. Can,t seem to find it.(i think hers was chamagne bottle) anyway, hth


http://www.tumblr.com/tagged/cake-decorating-tutorial
post #11 of 15
Thread Starter 
Thank you!! The tumblr blog also did the molding over bottle technique... I'll try that to see how it works or use RKT.

There's no pic... Just the idea to have the bottle lying flat diagonally on the cupcake cake with grapes scattered around icon_smile.gif

I did think of a sugar bottle but don't have the supplies or time icon_smile.gif
post #12 of 15
I'm telling you, RKT is the way to go! The only thing you have to wait for to set up is the melted chocolate you use to cover the RKT, but popping in the freezer for a few minutes while you roll out the fondant is all you need! The wine bottle cake was the first wine bottle I've ever made, and one of my favorites, and one of the quickest cakes I've decorated.
LL
post #13 of 15
Thread Starter 
okay debidehm icon_biggrin.gif I'll try the RKT first since I trust you that it will be faster.

I was thinking of using the store brand readymade RKT... that should be fine right? I'll mold it and slather on melted chocolate, set it and cover in fondant. Hope this is the way to go! Will keep you posted on how it goes.... thank you so very much everyone for ALL the help!!
post #14 of 15
Quote:
Originally Posted by fcakes

okay debidehm icon_biggrin.gif I'll try the RKT first since I trust you that it will be faster.

I was thinking of using the store brand readymade RKT... that should be fine right? I'll mold it and slather on melted chocolate, set it and cover in fondant. Hope this is the way to go! Will keep you posted on how it goes.... thank you so very much everyone for ALL the help!!



I used the already made RKT from the store myself since the homemade ones I made SUCKED!!! Don't slather on the melted chocolate, just "frost" it like you would cover a cake with frosting. The only purpose of this is to fill in any little pits and crevices. If you find the chocolate has ridges on it (from the spatula), just get the spatula warm enough (I put it over the heat of my stove burner...or you could just use hot water) to knock down any ridges in the chocolate.

Looking forward to seeing the pictures! icon_smile.gif
post #15 of 15
Thread Starter 
I so so so appreciate your time in helping me out! I sure will post pics icon_smile.gif
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