Hi, I am planning on making my mum a cake for her 50th birthday. I did a cake decorating course a little while ago but then I got pregnant and could not do the second course because of morning sickness so I know the basics but have a few questions.
I am planning on a chocolate mud cake (which I have made before) I am looking at either 2 or 3 tiers. I know that you need to have some support for the second tier but could someone please explain to me the best way to do this and also if I was to add a third Tier do I also need support for this.
I would really love to use fondant icing (which I have made before) but I want it to be chocolate fondant is this possible does anyone know where I can find a recipe for this. I know orchid make a choc one but not sure what it would be like - has anyone tried this before.
Sorry for all the q's hopefully one of you clever cake decorating ladies can help me or can recommemd a good website to visit.
Not sure about the fondant qu- do you mean the rolled icing?
Anyway, I would support it JIC!! You can buy thick wooden skewers from cake shops which you insert into the bottom layer of the cake and then cut them off at cake level before placing the next cake on. Often the next cake is placed on a board that is smaller than it (which u can't see) and which sit on the levelled skewers. The skewers are about .5cm thick which I would recommend as mud cake is quite heavy.
Would you try a chocolate ganache as an icing?
Hi Thanks so much for your reply - yep I mean rolled icing.
Can you get a nice smooth finish with the ganache - I would use it for sure, just need that nice smooth finish that rolled icing/fondant gives you
You probably want something more like a chocolate sugarpaste for the icing if you want the smooth icing. I don't have a recipe on hand at the moment but maybe you could google chocolate sugarpaste and see what you can find?
Ganache is more spreadable- like a thick cream so if you have a steady hand and a flat palette knife it will be smooth or I would really go for the Orchard ready rolled. Ganache (it's melted choc and cream) you can get really dark and really shiny whereas I don't think the Orchard is shiny at all but depends what you are after. When using the rolled icing you have to make sure your cakes are really levelled on top (completely flat) and there are no air holes etc in the sides or top or the icing goes funny and bumpy. You need to putty up holes before you use ready to roll with small pieces of it (the icing).
Supporting the 3rd tier is just as, if not more, important than the 2nd so definately!
I did a thread a little while ago (within the last month) asking about Fondant, Sarah H had some pretty great tips etc in that if you want to search the forums for it.
I am planing on going with a white choc ganache rather than the fondant because its something I am familiar with iykwim.
Cake Deocrating Questions - Fondant, Tiers etc
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