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Dilemma after Dilemma

post #1 of 37
Thread Starter 
Recently my boyfriend had placed an order for a cake that unfortunately was cancelled by the baker due to scheduling conflicts. Being an overzealous guy, he volunteered me to make this beer bucket cake. Now it has become my responsibility and headache lol. I am very meticulous and I refuse to put forth something that looks terrible so now I have found myself stalking Cake Central until the late hours of the night.

I have already found tutorials on making the beer bottles, so I have already created molds for the bottles and will soon attempt to execute the sugar melting and filling. I have even ordered isomalt for the ice cubes.

Now my dilemmas:
I have created MMF and also purchased Duffs fondant (I know it's not cost efficient but I opted for it other than Wilton) I made the MMF and worked the Duff Fondant to feel the differences and workability between homemade vs store bought. My biggest issue so far is that my MMF felt fine until I tried to make a dark brown today. I am not sure if all the coloring altered the consistency of the MMF due to the moisture but it became SOO STICKY!! Then I tried to add more PS looking for a solution which resulted in a bigger fiasco! I almost chucked it at the wall! Lol I didn't have this much trouble adding color to the duffs fondant when trying to achieve a deep orange, I'm getting so frustrated and am wondering if you all think I am better ordering a bucket of fondant already made?

Also for the bucket part of the cake, I am going to taper it but am unsure as to whether its best to drape the fondant over the top of the cake like you would with any other cake tier, or if I should wrap it around the sides of the cake? Any ideas or suggestions would be greatly appreciated!!


I may have to tell my boyfriend to make this cake himself soon lol
post #2 of 37
Thread Starter 
http://www.cakepicturegallery.com/v/birthday-cakes/Beer+bucket+birthday+cake.JPG.html

That's what I'm aiming to achieve!
post #3 of 37
Quote:
Originally Posted by NoviceBaker911 View Post

I have created MMF and also purchased Duffs fondant (I know it's not cost efficient michaels offers 40% discounts. Also, Fondarific is very similar and is $12-13 for 2 lbs.

My biggest issue so far is that my MMF felt fine until I tried to make a dark brown today. I am not sure if all the coloring altered the consistency of the MMF due to the moisture but it became SOO STICKY!! yes! Exactly. Best to start with a chocolate fondant.

I almost chucked it at the wall! about all it's good for now.

am wondering if you all think I am better ordering a bucket of fondant already made? i prefer it myself especially for deep colors like black or red.

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)
 
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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 #4 of 37
There is a low country boil in my photos. For me, I covered it whole. Be sure to build the sides a bit taller (like an inch) so everything sits down in the bucket.

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

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 #5 of 37
Thread Starter 
Thank you DeliciousDesserts!!

In terms of building up the sides, what is the best way to do this?? Should it be done with the fondant itself or build up the sides under the fondant with cake or Rice Krispies? Sorry for all of the newbie questions lol and as for the fondarific, are there any things I should watch out for when adding color? Or is it just the extreme colors like brown and red and black that pose the issues?
post #6 of 37
With mmf, it's best to add color before you add the powdered sugar. For brown though, the best way is to start with chocolate fondant.
Plank.
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Plank.
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post #7 of 37
Thread Starter 
@Brandisbaked
So I would add it to the marshmallow after I have melted it but before the powdered sugar has been added?? Sorry for all the novice questions.
post #8 of 37
Try adding some cornstarch to the marshmallow fondant instead of just powdered sugar. Helps reduce the stickiness crreated by the extra coloring.
post #9 of 37

Yes after melting before sugar, I also add some cocoa powder with the powdered sugar, it helps achieve brown without so much food coloring.

post #10 of 37
Thread Starter 
Thank You @Frostedmoon and @paulstonia!

Also does anyone know if when making this cake if should wrap the bucket the day of or should I do this a night before and let it set up? Or even before that?
post #11 of 37
Quote:
Also does anyone know if when making this cake if should wrap the bucket the day of or should I do this a night before and let it set up? Or even before that?

 

dont try and cover the cake the day of the party. Do it at least a day before, so that if anything happens (and it most probably will) then you will have enough time to fix. Doing it on the day will just place way too much stress on you.

good luck!!!

post #12 of 37
Fondarific colors very well. Personally, I like to keep red, black, brown, yellow, & blue. Makes it easier for me .

I used cake. The pot was 8 layers. The top layer was only 1 1/2" along the edge to build up the wall.

Ok, honestly...first time I made it I did it the wrong way. I used a cake circle to cut a big whole & scoop out the cake. Much easier to do it right!

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

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 #13 of 37
Thread Starter 
@cakechick123 thanks so much I will most definitely do it the day before then. After its assembled, do I leave it out on a counter or should I put it in the fridge? I have read that the fondant will sweat but there is so much debate on refrigerated cakes wrapped in fondant. I'm just trying to avoid as many mishaps as possible lol

@DeliciousDesserts thank you so much! How tall was your cake? I have read some people who make the buckets you small cake boards in between with supports to alleviate some of the weight, did you? Also I have heard that I should bake the cake and crumb coat it and let it "settle" before covering in fondant to avoid the fondant from sagging, how long usually is that?
post #14 of 37
Mine was about 9 1/2" tall. It was 4 layers, SPS, 4 more layers.

I baked the cakes, next day filled & crumb coated each. The next day. I stacked using the SPS & frosted the whole thing. Once it was nice & chilled, I covered.

I would store in the fridge. I have a nice one I bought just for cake. It's a Maytag I got at Home Depot. If you're worried about the condensation, first put it in a box.

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

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 #15 of 37

A fondant covered cake will "sweat" when it is coming to room temperature. Just don't touch it the cake while it looks wet, as it comes to room temp it will dry. If you have to transport it it helps with stability if it is chilled. 

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