Tuesday, October 4, 2011
I did learn an important decorating lesson with this cake. I was having trouble finding styrofoam circles in the right size, so I got one closed cell and one open cell. Closed cell is the really smooth sytrofoam; open cell has a rough surface and is scratchy (like sandpaper). The open cell styrofoam is NOT good for covering in fondant. The fondant wanted to droop very badly. I don't know if it was the piping gel or the fondant, but from now on I will get the right styrofoam for my risers!
And another quick tip I learned on this cake. The bride wanted a dot border on most of the tiers. I was sitting in the kitchen with my tape measure pondering just how to make these dots not only straight, but equally spaced as well. Chad then mentioned my dot impression mat, but that is a whole page of dots. I only needed one row. Then he said, "Well, why don't we just cut one row off the mat and use that?" Now that's my Sweet Genius!! Well, we cut a strip off and it worked like a charm! It certainly made quick work of those dot borders!
Are any of my readers going to Food Blog Forum Nashville this weekend? If so, make sure we meet, OK? Chaddy will be there too!