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RE: Fondant Questions - 1/8/2010 3:04:49 PM   
Jeffff


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quote:

ORIGINAL: SDFemDom4cuck

Ganache will come out smoother because it's basically poured. Think about the frosting on a Boston Cream Pie it's pretty much a ganache.

However it will only be a smooth as your crumb coat is. I have better luck doing more than one crumb coat to get a really smooth finish and then pouring the ganache.

Otherwise I've used a offset spatula, dipped in water, and a very steady hand to get any other frosting super smooth. You need an offset as big as the biggest cake so it covers the cake itself and a good spin base. I use a lazy susan with a bowl turned upside down to hold the cake itself.





Are you reading that Aileen?


you're fucked.


Jeff

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RE: Fondant Questions - 1/8/2010 3:06:01 PM   
divi


Posts: 11109
Joined: 9/4/2007
Status: offline 		I agree after reading that .. go buy a cake

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RE: Fondant Questions - 1/8/2010 3:06:53 PM   
Aileen1968


Posts: 6062
Joined: 12/12/2007
From: I miss Shore, New Jersey
Status: offline 		I am so fucked...

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RE: Fondant Questions - 1/8/2010 3:07:48 PM   
divi


Posts: 11109
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Status: offline 		I agree lol

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RE: Fondant Questions - 1/8/2010 3:09:08 PM   
windchymes


Posts: 9410
Joined: 4/18/2005
Status: offline 		Sam's Club has pretty good sheet cakes......

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RE: Fondant Questions - 1/8/2010 3:09:45 PM   
CalifChick


Posts: 10717
Joined: 10/28/2007
From: California
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quote:

ORIGINAL: lusciouslips19


quote:

ORIGINAL: CalifChick

For super-smooth, google the phrase "viva method". Basically you frost with a crusting buttercream, and after it crusts, lay a Viva brand paper towel on it, and smooth it with your hand. Viva is the only non-patterned paper towel. If the frosting sticks to the paper towel it means the frosting has not crusted enough, smooth it out with a spatula and wait longer.

Cali



I thought typically there was 2 layers. A crumb layer and then later after it dries a second coating?

Is the Viva method easier?


The Viva Method is just a way to get the topmost layer of frosting to be smooth.  I usually rough-coat it for the crumb coat, and smooth that with the spatula (doesn't have to be perfect).  Let it dry, then coat it again with your final coat, making it as smooth as you can with the spatula.  Then do the paper towel part once that has crusted.  Here is an article with pictures.  In that article, they also show how to make it look like fondant by rounding the corners.

Cali



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Profile   Post #: 46
RE: Fondant Questions - 1/8/2010 3:10:28 PM   
SDFemDom4cuck


Posts: 2809
Joined: 5/23/2005
From: P'burgh PA
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quote:

ORIGINAL: Jeffff

quote:

ORIGINAL: SDFemDom4cuck

Ganache will come out smoother because it's basically poured. Think about the frosting on a Boston Cream Pie it's pretty much a ganache.

However it will only be a smooth as your crumb coat is. I have better luck doing more than one crumb coat to get a really smooth finish and then pouring the ganache.

Otherwise I've used a offset spatula, dipped in water, and a very steady hand to get any other frosting super smooth. You need an offset as big as the biggest cake so it covers the cake itself and a good spin base. I use a lazy susan with a bowl turned upside down to hold the cake itself.





Are you reading that Aileen?


you're fucked.


Jeff


She is not...Honey don't listen to him.

Make some cupcakes and practice on them so you have the technique down...but make them a flat topped cupcake rather than a rounded top. Actually I think a cupcake tower would be awesome for a little girls birthday if they like cupcakes.

I love marzipan as an adult...as a kid it's a bit too much.


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Profile   Post #: 47
RE: Fondant Questions - 1/8/2010 3:13:08 PM   
lusciouslips19


Posts: 9792
Joined: 9/8/2007
Status: offline 		Yummsers. That Polystyrene looks delish!!!!

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Profile   Post #: 48
RE: Fondant Questions - 1/8/2010 3:14:11 PM   
lusciouslips19


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quote:

ORIGINAL: windchymes

Sam's Club has pretty good sheet cakes......


Mexican Bakeries make the best cakes!

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Profile   Post #: 49
RE: Fondant Questions - 1/8/2010 3:15:01 PM   
Aileen1968


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From: I miss Shore, New Jersey
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quote:

ORIGINAL: lusciouslips19


quote:

ORIGINAL: windchymes

Sam's Club has pretty good sheet cakes......


Mexican Bakeries make the best cakes!


Pepe would be happy.

(inside joke)

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Profile   Post #: 50
RE: Fondant Questions - 1/8/2010 3:15:34 PM   
LaTigresse


Posts: 26123
Joined: 1/15/2006
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quote:

ORIGINAL: subtee

I don't know any of this stuff.

Am I even a girl?


Apparently I'm not either. And I like cake.


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Profile   Post #: 51
RE: Fondant Questions - 1/8/2010 3:16:02 PM   
Jeffff


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Joined: 7/7/2007
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quote:

ORIGINAL: lusciouslips19

Yummsers. That Polystyrene looks delish!!!!



You are feeding people PETRO chemicals?

Geez.... Why didn't we think of that

Exon-Mobile Corp.

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Profile   Post #: 52
RE: Fondant Questions - 1/8/2010 3:16:02 PM   
domiguy


Posts: 12952
Joined: 5/2/2006
Status: offline 		Go to Aldi. You cheap whore.

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Profile   Post #: 53
RE: Fondant Questions - 1/8/2010 3:17:11 PM   
dcnovice


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Status: offline 		You could make one of these.

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Profile   Post #: 54
RE: Fondant Questions - 1/8/2010 3:17:14 PM   
domiguy


Posts: 12952
Joined: 5/2/2006
Status: offline 		In a previous life I had children.  They hated me.

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Profile   Post #: 55
RE: Fondant Questions - 1/8/2010 3:18:57 PM   
calamitysandra


Posts: 1682
Joined: 3/17/2006
Status: offline 		Go here, have a long look, laugh, and then pay somebody to do the cake, if you are set on having it look perfect. But make sure they actually know what they are doing.



< Message edited by calamitysandra -- 1/8/2010 3:20:56 PM >

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Profile   Post #: 56
RE: Fondant Questions - 1/8/2010 3:26:37 PM   
domiguy


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Joined: 5/2/2006
Status: offline 		Here is a nice cake.

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Profile   Post #: 57
RE: Fondant Questions - 1/8/2010 3:27:33 PM   
Jeffff


Posts: 12600
Joined: 7/7/2007
Status: offline 		You know, when you considerer all the dreams that have been crushed here, a cake isn't so bad.



Jeff

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Profile   Post #: 58
RE: Fondant Questions - 1/8/2010 3:28:51 PM   
lusciouslips19


Posts: 9792
Joined: 9/8/2007
Status: offline
quote:

ORIGINAL: SDFemDom4cuck

Ganache will come out smoother because it's basically poured. Think about the frosting on a Boston Cream Pie it's pretty much a ganache.

However it will only be a smooth as your crumb coat is. I have better luck doing more than one crumb coat to get a really smooth finish and then pouring the ganache.

Otherwise I've used a offset spatula, dipped in water, and a very steady hand to get any other frosting super smooth. You need an offset as big as the biggest cake so it covers the cake itself and a good spin base. I use a lazy susan with a bowl turned upside down to hold the cake itself.




I agree. I dont have the patience for this crap. So I like easy and impressive. When it looks like a Potshke, but it isnt.

_____________________________

Original Pimpette,
Keeper of Original Home Flag and Fire of Mr. Lance Hughes
Charter member of Lance's Fag Hags,
Member of the Subbie Mafia
Princess of typos and it's my prerogative

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Profile   Post #: 59
RE: Fondant Questions - 1/8/2010 3:29:34 PM   
domiguy


Posts: 12952
Joined: 5/2/2006
Status: offline 		I like cake.  Who doesn't like cake? 

I'll take a nice lovely slice of cake over most people that I have met.

I was a baker in a previous life.  I made cake.  People liked me.

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Profile   Post #: 60
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