Dummy Cakes

HI, I have a question…..When you make a dummy cake, does it always need to be covered in fondant? How do you go about using butter cream? Can you even use butter cream if you want to keep the dummy as a display cake? Is there something else that is used? I would truly appreciate anyone’s advice on this, Thank you!

Rosita, Florida, https://www.facebook.com/cakesbyrosa05

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4 Replies

Robert Allen ...

No it does not have to be covered in fondant. The problem with using your basic butter cream is that it is a food product and will start to mold and grow bacteria. It is possible that you can add an acid (like citric acid) to your frosting, and that will delay/stop the growth. I have found that if you use dry wall compound you will get a realistic look and it will dry hard and long lasting. Check your local big hardware store and look for either your basic light weight wall filler, or the ultra light weight stuff for more of a whipped frosting look.

Whatever you do, don’t eat it. It will put a taste in your mouth that no amount of milk will fix.

I would love to hear other opinions on this subject as well.

Rosa ...

Thank you so much Robert. I will defiantly look into that. I would have never thought “Compound”. And I’ll make SURE no one eats it! lol

Liz Huber ...

PermaIce

BeckysSweets ...

I’ve used buttercream on styrofaom. However, I wrapped the styrofoam in plastic wrap first, then I iced it with buttercream. If you use hot pink icing in any of the decorations it will most likely fade, and black may bleed.

I’ve done this for seasonal displays. After the season is over I take the icing off and peel the plastic wrap off. If I want to use the styrofoam for another display I just rewrap it in plastic and decorate it again.