Creating stunning cake displays often involves the use of dummy cakes, also known as faux cakes or styrofoam cakes. These allow cake decorators to showcase their skills without the expense and spoilage of real cake. However, using the right icing on a dummy cake is crucial for achieving a realistic and professional look. This article delves into the world of dummy cake icing, exploring the best options, application techniques, and tips for achieving flawless results.
Understanding Dummy Cakes and Their Purpose
Dummy cakes are lightweight, often styrofoam, replicas of real cakes. They come in various shapes, sizes, and tiers, mirroring the dimensions of actual cakes. Their primary purpose is to serve as a blank canvas for cake decorators.
They offer several benefits. They allow for intricate designs without wasting edible ingredients. Decorators can experiment with new techniques and complex structures without pressure. Dummy cakes can be stored and transported easily, making them ideal for showcasing at exhibitions or in shop windows. They also allow for the creation of elaborate, multi-tiered cakes that would be structurally unstable if made entirely of real cake.
Choosing the Right Icing for Your Dummy Cake
Selecting the appropriate icing for a dummy cake depends on several factors, including the desired aesthetic, the complexity of the design, and the long-term durability needed. While real buttercream is not recommended due to its perishability, several alternatives offer excellent results.
Fondant: The Professional’s Choice
Fondant is a popular choice for dummy cakes because of its smooth, porcelain-like finish. It provides a clean, elegant backdrop for intricate decorations. It’s also relatively durable and can withstand handling and transportation.
Advantages of Fondant: It offers a pristine, uniform surface. It’s available in a wide range of colors and can be easily colored. It’s suitable for detailed designs, including sugar flowers, molded shapes, and airbrushing. It provides good protection for the styrofoam beneath.
Disadvantages of Fondant: It can be more challenging to apply smoothly than some other options. It requires specific tools and techniques for optimal results. It can be prone to cracking if not stored properly in humid conditions.
Application Tips for Fondant: Knead the fondant well before rolling it out to ensure it’s pliable. Use a thin layer of shortening or cornstarch on your work surface to prevent sticking. Roll the fondant to an even thickness, ensuring it’s large enough to cover the entire cake. Carefully lift and drape the fondant over the dummy cake, smoothing it from the top down. Use a fondant smoother to eliminate air bubbles and creases. Trim away excess fondant with a sharp knife or pizza wheel.
Modeling Chocolate: A Versatile Alternative
Modeling chocolate, also known as chocolate plastic, is another excellent option for dummy cakes. It combines the properties of chocolate and fondant, offering both pliability and structural integrity. It is a mixture of melted chocolate and corn syrup or glucose, it can be molded, sculpted, and used to create intricate details.
Advantages of Modeling Chocolate: It can be sculpted into various shapes and designs. It’s more forgiving than fondant in terms of cracking and tearing. It has a slightly softer, more natural appearance than fondant. It provides a good base for adding details with edible paints or dusts.
Disadvantages of Modeling Chocolate: It can be more expensive than other icing options. It requires careful handling to prevent it from becoming too soft or oily. It may not be suitable for very hot or humid environments.
Application Tips for Modeling Chocolate: Knead the modeling chocolate well to soften it and make it pliable. Use a small amount of vegetable shortening on your hands to prevent sticking. Roll the modeling chocolate to the desired thickness. Apply it to the dummy cake in sections, smoothing and blending the seams. Use sculpting tools to create details and textures. Allow the modeling chocolate to firm up before adding further decorations.
Ganache: A Rich and Stable Option
Ganache, a mixture of chocolate and cream, can also be used on dummy cakes, particularly for creating a smooth base layer before applying fondant or other decorations. While real ganache would spoil, a modified version using shelf-stable ingredients is ideal. This stable ganache provides a smooth, even surface.
Advantages of Ganache: It creates a smooth, even surface for further decorating. It’s relatively easy to apply and work with. It can be tinted to various colors. It provides a good adhesive base for fondant or other decorations.
Disadvantages of Ganache: Traditional ganache is perishable, requiring a stable variation for dummy cakes. It can be messy if not handled carefully. It requires time to set and firm up before decorating.
Application Tips for Ganache: Use a stable ganache recipe that incorporates ingredients like vegetable shortening to prevent spoilage. Apply the ganache in a thin, even layer using an offset spatula. Smooth the surface with a hot knife or spatula for a flawless finish. Allow the ganache to set completely before adding further decorations.
Royal Icing: Intricate Details and Delicate Designs
While not typically used as an overall covering for dummy cakes, royal icing is invaluable for creating intricate details, such as piping, lace work, and delicate decorations. It dries to a hard, durable finish, making it ideal for adding fine lines and patterns.
Advantages of Royal Icing: It allows for precise and detailed piping. It dries to a hard, durable finish. It can be easily colored with gel food coloring. It’s relatively inexpensive to make.
Disadvantages of Royal Icing: It can be brittle and prone to cracking if applied too thickly. It requires practice to master piping techniques. It’s not suitable for covering large areas of the cake.
Application Tips for Royal Icing: Use a stiff consistency royal icing for outlining and creating structural details. Use a thinner consistency royal icing for flooding areas and creating smooth surfaces. Practice piping techniques on parchment paper before applying them to the cake. Allow the royal icing to dry completely before handling the cake.
Buttercream Alternatives: Achieving the Look Without the Spoilage
While traditional buttercream is not suitable for dummy cakes due to its perishability, there are shelf-stable alternatives that can mimic the look and texture of buttercream. These alternatives typically use vegetable shortening as a base, offering a similar consistency and workability without the risk of spoilage.
Advantages of Buttercream Alternatives: It offers a similar look and feel to real buttercream. It’s easier to apply and smooth than fondant. It can be tinted to various colors. It’s a good option for creating textured finishes and buttercream flowers.
Disadvantages of Buttercream Alternatives: It may not be as durable as fondant or modeling chocolate. It can be susceptible to melting in hot environments. It may not have the same rich flavor as real buttercream.
Application Tips for Buttercream Alternatives: Use a recipe that incorporates vegetable shortening for stability. Apply the buttercream in a thin, even layer using an offset spatula. Smooth the surface with a hot knife or spatula. Use piping tips to create textured finishes and buttercream flowers. Refrigerate the cake to firm up the buttercream before handling or transporting.
Preparing the Dummy Cake for Icing
Proper preparation is essential for achieving a smooth and professional finish on your dummy cake.
Start by ensuring the dummy cake is clean and free of any dust or debris. If the styrofoam surface is rough, lightly sand it with fine-grit sandpaper to create a smoother base. Apply a thin layer of gesso or a similar sealant to the dummy cake. This will help to create a barrier between the styrofoam and the icing, preventing the styrofoam from absorbing moisture and potentially causing the icing to crack or warp. Allow the gesso to dry completely before proceeding.
Essential Tools and Equipment
Having the right tools and equipment will make the icing process much smoother and more efficient. A rolling pin is essential for rolling out fondant or modeling chocolate. Fondant smoothers are crucial for eliminating air bubbles and creases. Offset spatulas are used for applying and smoothing ganache or buttercream alternatives. Piping bags and tips are necessary for creating intricate details with royal icing or buttercream. A turntable allows you to easily rotate the cake while icing. A sharp knife or pizza wheel is needed for trimming excess fondant or modeling chocolate.
Tips for Achieving a Flawless Finish
Practice makes perfect, so don’t be afraid to experiment with different techniques and icings. Work in a cool, dry environment to prevent the icing from becoming too soft or sticky. Knead fondant and modeling chocolate well to ensure they are pliable and easy to work with. Use a thin layer of shortening or cornstarch to prevent sticking. Smooth the icing carefully to eliminate air bubbles and creases. Allow the icing to dry completely before adding further decorations. Store the finished dummy cake in a cool, dry place away from direct sunlight.
Displaying and Storing Your Dummy Cake
Once your dummy cake is decorated, proper display and storage are essential for preserving its appearance. Display the cake on a stable surface, such as a cake stand or platform. Avoid placing the cake in direct sunlight or near heat sources. Store the cake in a cool, dry place, preferably in a box or container to protect it from dust and damage. Avoid storing the cake in humid environments, as this can cause the icing to soften or crack.
The choice of icing for a dummy cake is crucial for achieving a realistic and professional look. Fondant, modeling chocolate, and stable ganache are all excellent options, each offering unique advantages and disadvantages. Royal icing and buttercream alternatives can be used for creating intricate details and textured finishes. By understanding the properties of different icings, preparing the dummy cake properly, using the right tools, and following these tips, you can create stunning cake displays that showcase your skills and creativity.
What is a dummy cake, and why would I use one?
A dummy cake is a lightweight, often polystyrene or foam replica of a real cake. It’s used primarily for display purposes, allowing bakers to showcase their decorating skills at events like weddings, trade shows, or in shop windows without wasting a large amount of cake. They’re also useful for practicing complex decorating techniques without the pressure of a perishable product.
Using a dummy cake provides numerous benefits. They are cost-effective, preventing the need to bake multiple real cakes for practice or display. They also offer a longer lifespan for exhibitions and allow for intricate designs that might be structurally challenging or impractical to execute on a real cake. Finally, they are easy to transport and store.
What types of icing are suitable for dummy cakes?
Several types of icing work well on dummy cakes, each with its own advantages. Buttercream, fondant, royal icing, and modeling chocolate are all common choices. The best choice will depend on the desired aesthetic, the level of detail required, and the overall durability needed for the display.
Royal icing is excellent for intricate piping work and fine details due to its ability to dry hard and hold its shape perfectly. Fondant provides a smooth, flawless finish, ideal for modern and elegant designs. Buttercream is a more cost-effective and versatile option, suitable for various decorating styles, while modeling chocolate is fantastic for creating sculpted elements and realistic details.
Can I use real buttercream on a dummy cake? Will it last?
Yes, you can absolutely use real buttercream on a dummy cake, and it provides a realistic look and texture. However, because buttercream is perishable, it won’t last indefinitely, especially if exposed to warm temperatures or direct sunlight. It’s best suited for short-term displays or for situations where you can keep the dummy cake refrigerated.
For longer-term displays, consider using a modified buttercream recipe that incorporates shortening or a “crusting” buttercream recipe. These variations are more stable at room temperature and less prone to melting or attracting pests. Alternatively, consider using a faux buttercream recipe designed specifically for dummy cakes, often using ingredients like vegetable shortening and powdered sugar.
How do I prepare a dummy cake for icing?
Proper preparation is crucial for ensuring the icing adheres well and creates a smooth, professional finish on your dummy cake. Start by lightly sanding the surface of the foam or polystyrene to create a slightly textured surface. This helps the icing grip better.
Next, apply a thin layer of “crumb coat” made from buttercream or a similar icing to seal the surface. This prevents the porous material from absorbing moisture from the final icing layer and provides a more even base. Allow the crumb coat to set completely before applying your final layer of icing.
Are there specific techniques for applying icing to a dummy cake versus a real cake?
While the fundamental principles of icing application remain the same, there are some notable differences when working with a dummy cake. Because dummy cakes aren’t edible, you can be more liberal with the amount of icing you use, focusing primarily on achieving the desired aesthetic. You also don’t need to worry about flavor compatibility between the cake and the icing.
Another key difference is that you can use pins or glue to secure icing elements, particularly fondant or modeling chocolate decorations, to the dummy cake. This is obviously not possible on a real cake. This provides enhanced stability and allows for more complex and gravity-defying designs.
How do I store a dummy cake with icing?
Proper storage is essential for preserving the integrity and appearance of your iced dummy cake. The ideal storage environment depends on the type of icing used. For buttercream, keeping the dummy cake in a cool, dry place away from direct sunlight is crucial. If the buttercream is prone to melting, refrigerating the cake is recommended.
For fondant or royal icing decorations, storing the dummy cake in a dry, airtight container is best to prevent moisture from causing the icing to become sticky or soften. Avoid storing the cake in humid environments. Always handle the cake with care to prevent accidental damage to the icing.
Can I reuse the dummy cake after it has been iced?
Yes, you can definitely reuse a dummy cake after it has been iced, especially if you’ve taken precautions during the icing process. Carefully remove the icing using tools such as a spatula or scraper. If glue was used, be gentle to avoid damaging the foam beneath.
After removing the icing, gently sand the surface to smooth out any imperfections. You may need to reapply a crumb coat before re-icing. With proper care and preparation, a single dummy cake can be used for multiple projects, making it a cost-effective tool for cake decorators.