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help on poker chip stack

post #1 of 22
Thread Starter 

I've looked at every cake in the galleries of poker chips and stacked poker chips but I still have questions!  I have a groom's cake in two weeks; he showed me a pic on his phone of a stacked chip cake but I can't get that actual picture. I know he wants all the colors and 4 or 5 chips in the stack. The cake is to be amaretto w/amaretto buttercream.  NOW: (1) All the impressive cakes in the galleries must be fondant to look so good. They do not want fondant. How can I do it with BC? I might get by w/fondant accents. (2) A couple of the cakes are "spread out" rather than stacked chips. (Can't figure out how to add gallery photo here to show...) I think they would love that - but how do you lay them out like that without having them cave in or slip?   Thanks so much, CC friends! You always come throough with great answers!  PAT

post #2 of 22
You can't make poker chips without fondant or gumpaste. That thing would be on CakeWrecks in a week! I made one last week and used tylose to harden the gumpaste, let them dry, then stacked them.
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post #3 of 22
It is buttercream with fondant accents, and some edible images for the cards and the hearts, diamonds, clubs and spades on the sides.
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post #4 of 22

fondant or gumpaste are must

post #5 of 22
I think shebaben means the cake is a giant stack of poker chips.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
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www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #6 of 22
Quote:
Originally Posted by DeliciousDesserts View Post

I think shebaben means the cake is a giant stack of poker chips.

Oh, I think you're right icon_redface.gif the spread out chips are individual cakes, on their own board, and covered in fondant.

If you are a real good smoother, you may be able to cover the sides of the cake really thickly with buttercream, then indent it where the chips would touch. If you look to the right of my cake in the picture, you will see a white thing sort of upside down T shaped. It is a Wilton tool that has adjustable prongs on it that you use to mark the cake sides, and keep it even. So, if you have an 8" cake, 4" high, set the prongs at 1",2",3" and set it next to the cake, then turn the cake, and you will have indents to show you where each chip starts and stops. You could color each one, then smooth it and add the little white pieces of fondant to them, like the chips have white bits on their edges.

I would say more, but I "wing" all my cakes.
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post #7 of 22

I did a google image search for stacked poker chip cakes, and the single one that is done in buttercream doesn't look anywhere near as real as the fondant ones. Sometimes I think clients just need to realize that they can't have a cake that relies on fondant for its look so much without having fondant. Peel it off if you really don't want to eat it! 

elsewhere.
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elsewhere.
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post #8 of 22
Quote:
Originally Posted by kikiandkyle View Post

I did a google image search for stacked poker chip cakes, and the single one that is done in buttercream doesn't look anywhere near as real as the fondant ones. Sometimes I think clients just need to realize that they can't have a cake that relies on fondant for its look so much without having fondant. Peel it off if you really don't want to eat it! 

I completely agree, but I was wondering if it was a budget issue. 

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post #9 of 22
Quote:
Originally Posted by kikiandkyle View Post

I did a google image search for stacked poker chip cakes, and the single one that is done in buttercream doesn't look anywhere near as real as the fondant ones. Sometimes I think clients just need to realize that they can't have a cake that relies on fondant for its look so much without having fondant. Peel it off if you really don't want to eat it! 

Yep. There should be just as much butter cream underneath anyways, so there really is nothing for them to complain about.

post #10 of 22
Thread Starter 

I agree with all of you - can't be done well without fondant! I'm going to make some small fondant poker chips tonight and take them to the family tomoorrow so they can taste and see that MMF can be good!  I'm hoping that the amaretto buttercream between layers and under the fondant will be sufficient amaretto flavor...Thanks for all your suggestions - will let you know how it all turns out.

post #11 of 22
Thread Starter 

Good news - they like the idea and said the fondant tasted delicious! Now I just have to execute the plan!!! I'll probably ask for more advice as I go along. Thanks again.

post #12 of 22
Yay! It really needs to be fondant.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #13 of 22

Yay! Glad they were willing to give it a shot!

elsewhere.
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elsewhere.
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post #14 of 22
Thread Starter 

I'll try to post a pic when it's done.  Now I just have to match the deep burgundy of the bridesmaids' dresses....it's taking lots of trial and error! Thanks again for your help!

post #15 of 22
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