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New here...would love your opinion for a cake idea

post #1 of 5
Thread Starter 

Hello All,

 

I am new here. I have a small baking business and I have just been asked to do a red velvet cake with a company logo on the top. Now I just can´t make up my mind...should I make the logo in fondant, as a royal icing transfer o a big cookie pop to top the cake?? The logo isn´t complicated I just can´t decide what would look better on a frosted cake...any suggestions? Thank you!

post #2 of 5
Personally, I'd use fondant and cutout the logo with a homeade template. I think it would look cleaner and make the logo pop.

I don't like super thick royal or BC transfers, you can usually see where they are raised from the cake-unless it covers the majority of the cake.

Any would look fine though-what can you make the cleanest look with? That's what you should use.
post #3 of 5
Thread Starter 

Thank you smckinney07! My first thought was also fondant because I also think is the cleanest of all and I don´t have much experience with RI transfers but my worry is that when I place it on the frosting the fondant will go all soggy. Would you put it on some kind of hard surface or directly on the frosting?

post #4 of 5

Fondant won't go soggy on buttercream or ganache, if you are putting it on a whipped cream type frosting, then I would paint melted chocolate on the bottom of it.
All those fondant covered cakes are fondant on frosting, nothing soggy there :)

post #5 of 5
Thread Starter 

Oh I see! I´ve never done a full cake covered in fondant so I wasn´t sure. I was planning to cover the cake with a whipped white chocolate ganache and cream cheese frosting so I guess I will be using your tip and paint the back of the fondant with chocolate...would have never thought of it! thank you so much!!

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