3 Responses to “Sweet 16…”

1. tammy Says:
   August 3rd, 2010 at 9:26 am

   beautiful cake!
   I just wanted to know, whats the advantage of using gum paste over fondant? and when is it best to use modeling chocolate?

2. Andrea Says:
   August 3rd, 2010 at 1:00 pm

   Hi Tammy,

   When fondant dries it stays kind of soft. Fondant is like play dough. I use fondant for most things but some things fondant just can’t do! Gum paste will dry rock hard so I like to use it for banners, bows,flowers, those kinds of things. Gum paste has the consistency of bubble gum before it dries. It is also good because you can roll it out paper thin. It is traditionally used when making flowers.

   Modeling chocolate is more of a clay type medium. It is great for making people, characters. It is a bit stronger if you need something to “stand up.” I also think it tastes the best out of the three. Also because it is like a clay you can smooth out seams with it. Meaning if you made a person you could add arms then smooth out the seams to look like one piece. I hope I have helped answer your question! Let me know if you have any more.
   Andrea

3. julie lockwood Says:
   August 16th, 2010 at 8:16 am

   what have you used around the cake

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This entry was posted on Thursday, October 29th, 2009 at 3:35 pm and is filed under Cakes, Kid's, Teenager's. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.