What To Use To Make Bridge Between Two Cakes? Opinions Please!
Sugar Work By c4k3m4k3r Updated 25 Jun 2019 , 10:57am by -K8memphis
Hi! I’m making a bridge that will be set over/between two cakes. I did a trial a few months ago by melting whatever compound discs (merckens wafers/Wilton candy melts) I had leftover from previous projects and piped it onto parchment paper over a drawing of the bridge. I assembled it and had it sitting for 2 months to see how it would withstand the change in temperature and it was fine. Now that it’s time to do the actual cake I’m wondering if it’s better to use a different medium for the bridge. Any suggestions? I’m very familiar with using fondant. I’ve used modelling chocolate (made with compound and/or real chocolate), pastillage, sugar paste. Just wondering what you’d use for the best shape, stability, and durability cause I’ll be driving this 45 mins away.
Thanks!
I haven't ever made a bridge out of any material - I have only used the plastic ones so hopefully you will get an answer from someone who has but here is my opinion. I would not assemble until arrival at the destination due to sun exposure, movement, temperature - all things that can cause shifting, melting, breakage and damage.
I have made fairly intricate, fragile larger designs out of royal icing, sugar paste and candy melts and I always make at least 3 just in case there is breakage and pack using parchment paper, bubble wrap and tissue paper.
I think I would make it ahead of time by a few weeks and make it out of sugar paste as it would be the most stable and least affected by temperature change. Just my opinion.
yes me too — assemble on site like squirrellycakes said — I would use fortified fondant because it has a touch of give, not brittle like pastillage— I like it better than gum paste too for a project like this — but I would add a lot of cornstarch and/or tylose — i’d also dry it in my warming drawer — 150 degrees for a few hours, let it cool and heat it again —
how big is it? how long?
I had to start making it already since today is my day to do the prep. I used compound chocolate, in the end. Like the test i did, I piped it out onto parchment over a sketch of it. It’s for 5 days from now so plenty of time to dry.
It is around 2 feet long and 8 inches high. It’ll have supports for the portion that is hanging over the “water”. I’m making support legs out of Rice Krispies treats covered in the same compound. I’ll post a pic when I’m done.
thanks for the input!
Looking forward to seeing this. I always thought these cakes with bridges were so romantic!
Thank you!
This one is to commemorate a new bridge opening on the birthday of a little girl whose dad is an engineer working on that bridge :). The mom asked me to make a bridge cake but didn’t give details so I thought how cute it would be to make the actual bridge out of chocolate over two cakes. Fingers crossed it all works out
fingers crossed -- hope it's not an outdoor event 
WOW — awesome work!!! way cool
that’s 86 degrees f for those who have to look it up like me :)
. <<< see it squirrellycakes, just for you :)
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