Comments on: Lion King Cake and more…

By: Jonny

Jonny — Wed, 09 Nov 2011 06:30:21 +0000

Thanks for the advice Elisabeth, I’ll try those tips for my next summer cake. Last summer cake I made with the air conditioning on full time which certainly helped.

Danielle, my modelling chocolate recipe is 375g chocolate, 0.4 cup of glucose, and 3-4 tablespoons of water. Mix the glucose and water (makes it like corn syrup), then mix carefully into melted chocolate. Letting the chocolate cool a bit before mixing will help avoid the oil separating from the chocolate. Put into a ziplock bag and wait until it’s cool before using.

Tips:
The more water you use, the softer the final product, so vary according to needs.
Keeping the oil in the chocolate will help it remain pliable.
White chocolate is softer and easier to work with than dark.

By: danielle

danielle — Wed, 05 Oct 2011 07:44:05 +0000

Hi
Can you share your modelling chocolate recipe.thank you

By: Elisabeth

Elisabeth — Tue, 13 Sep 2011 10:08:32 +0000

me stumbling on you blog just made my day , so much to learn so little time, you totally inspired me with your amazing cake sculptures, i have read through all the questions and answers and want to just make one comment in regards to your problem with fondant getting wet in humid condition, i live on the sunshine coast and in summer it gets quite humid here, when i have a cake to be iced with fondant i always fill and crumb coat it the day before leave it in the fridge overnight ,next day i take it out about 3 hours before with the air condition on and lastly before i put the icing on i tab try the cake with paper towel to get away any moisture, and of course once the cake has icing on i never place it back in the fridge except maybe for 5min to cool or harden it a bit, in summertime i also always use chocolate fondant as i find it sets quicker then just mm fondant , anyway thats my experience in a humid climate, in winter this is all irrelevant as our winters are nice and dry ,
now i have to think whos birthday is next in line to make one of your fabulous creations, thanks again

By: » Cinderella Cake ZGE Blog

» Cinderella Cake ZGE Blog — Mon, 11 Jul 2011 03:33:26 +0000

[...] for the last couple of years. Although her first birthday cake was my first 3d character cake Dorothy, her 2nd birthday was overshadowed by Seb’s heart condition and a rushed visit to the vet for [...]

By: Jonny

Jonny — Mon, 23 May 2011 02:15:06 +0000

Hi Erin,

RKT stands for rice krispy treats, or rice crispies…

If you used the bear tin you could also cut off the nose easily enough. If you don’t need that much cake you can make the head from rice crispies. You’d just need to make sure it’s supported with a strong enough dowel down the center. Check my making of Elmo blogs for more info…

By: Erin

Erin — Sat, 21 May 2011 09:35:34 +0000

Hello, I am about to attemp a dorothy the dinosaur cake, Slightly differen’t to yours,It was suggested to me to use a 3d bear tin and take off the ears and add in the arms made of fondant, The only part that has stumped me is her nose would stick out sort of like your lion king heads (if you get what I mean) So I thought I could do it out of rice crispies so it would be lighter but how do you get it to attatch and stay there?( or do you have a better idea?) Also as I am just a beginner could you please tell me what RKT stands for. Many thanks Erin

By: Jonny

Jonny — Tue, 19 Apr 2011 08:28:58 +0000

Thank you Roxanna,

I think most of your questions would be answered in the series of posts on Making Elmo, but I usually just use various thicknesses of MDF for the boards.

If you have any questions for the specific armatures that you’ll need, I’d be happy to help. I haven’t done a standing character yet… but have a couple planned.

By: Roxanna

Roxanna — Sun, 17 Apr 2011 16:24:59 +0000

Hi Jonny, Congratulations on your wonderful cakes! they are truly amazing! also, thanks for sharing the steps in getting them done!. awesome!! I am a self taught cake designer, and I have been pretty dearing myself when it comes to cakes and creativity. I had been requested a standing Dora the Explorer cake and a Sponge Bob for the end of May 2011, and I have questions on the armature myself, What type of board do you use and when you mention “disks” in between what especifically are you referring to? I will appreciate all the help I can get, as I have been looking for books to show how to make armatures, and have not been successful to find one yet.

Best regards,

Roxanna
http://www.amazinglydelicioudesserts.com

By: Kaye from Oz

Kaye from Oz — Thu, 02 Sep 2010 02:24:27 +0000

Hi – I’ve got to make a saucepan cake (this weekend – I know, procrastination is one of my best friends!) with a long handle – I wasn’t too worried until I found out the cake would have to survive a 2 hour drive on the freeway, and about another hour through stop and start traffic in the city. I was initially going to shape the handle out of coat hanger wire and mold fondant around it, but then saw the rice crispies that you’ve been working with. Would it be lighter than using all fondant?

By: Ingrid

Ingrid — Wed, 25 Aug 2010 18:25:07 +0000

Wow… You truly are an artist.

I’m really glad that you don’t just post the finished cake, but share how you did it.
I started decorating cakes as a hobby about a year ago, and I was pretty proud of myself sofar, but I don’t believe I will ever be this good.

Looking forward to seeing more cakes.