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Is there a fake frosting for piping pracice?

post #1 of 5
Thread Starter 
Hi all,
Can anybody tell me if there is something cheap and either fast/cheap to make or reusable, like playdough or something, to practice piping skills? it would be great for me and my five-year old could play alongside me without going sugar-crazy!
Thanks!
Bird
post #2 of 5

Yes - its called TOOTHPASTE !!!!   the cheapest you can find - use a clear placemat and you can place templates underneath - when you are finished simply scrape off - put into a container and save for next time.

 

Good for finer type 'royal' icing piping - like the decorative piping you would find on fondant cakes - brush embroidery, dots, lines, floral sprays, lace embroidery

 

NOT so good for the thicker type of buttercream decos like roses or thick shell/rope borders

 

It tends to be a bit soft
 

A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

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Th...

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A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

www.facebook.com/applegum

Th...

Misc 3D Cakes
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Reply
post #3 of 5

I got this off Seriouscakes website:

 

 

Practice Buttercream

This recipe is NOT MEANT TO BE EATEN. Don’t. Ok, you can try it but I’m pretty sure you won’t like it.

1 c. shortening

4 c. powdered sugar

water

Boy, gonna break the bank making this recipe right? Cream the shortening until….creamy. Add 3 tbs. water and mix until incorporated. Gradually add the powdered sugar. Once the sugar is in you can check the consistency, if it’s too thick add another tbs or so of water until it’s the consistency that you want.

I keep this in a sealed container on my shelf, been there since July and it’s still ok to work with. It’s great for using and reusing to practice decorations, on the backs of pans, on cups, plates, lol, whatever :D

Those who have taken the Wilton classes will probably recognize this, minus the meringue powder and flavorings.

post #4 of 5

Both suggestions above work well.  I also know of people who've practiced with just shortening or lard, scraping it off and re-using it.  Of course, it's very heat sensitive, so if adding some powdered sugar doesn't break the bank, it really helps make it a more realistic product.

 

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 #5 of 5

I can vouch for that Practice Buttercream recipe. In the first Wilton Course you learn about "class buttercream" which is really shortening, powdered sugar, water, and some flavoring (of course, flavoring is not needed for practice).

They actually recommend you frost your cake with that crap... HA!

But it does work really nicely as a practice buttercream.

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