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cake decoration?

do u know how to make small banana/carrot for cake decoration? where can i get marzipan? does it eatable? what the diff marzipan & foundant?

Details:

  1. Try making them out of marzipan tinted with food coloring.
  2. use marzipan.
  3. Yes, marzipan is edible. But I personally don't care for the taste.You can find it in the baking isle of most grocery stores. It will look like a box containing a tube of toothpaste. You might also tint some of the cake icing and use a zip-lock style bag to pipe a carrot onto the cake. Just fill the bag about 1/2 full and snip one end and you're ready to go.
  4. try actual banana and orange slices on top I'm sorry I did not ask what kind of cake. try this website www.dealtime.com
  5. MARZIPAN: 1 cup of almond paste 2 egg whites 2¾ cups of confectioner's sugar ½ teaspoon vanilla Knead the almond paste until it has softened. Add eggs whites, mix. Knead in Confectioners sugar ¼ cup at a time. Add vanilla and knead. If storing for later use, wrap in plastic and place in a sealed container in the refrigerator. Before using, allow to stand at room temperature to soften and knead briefly. LOOK @ bottom right photo: http://www.hormel.com/templates/knowledge/knowledge.asp?id=708&hlite=true&querytext=garnishes OR CANDY: 1 can (8 oz.) can almond paste 1 1/2 Tablespoon light corn syrup 1 1/3 cups sifted confectioners' sugar liquid food colorings Glaze 2 T light corn syrup 1/4 C water Makes about 3/4 pound candy or enough to shape about 3 dozen small fruits Knead almond paste by hand in a medium bowl. Add corn syrup, and knead into almond paste. Gradually knead in sugar. Cover with plastic wrap, and refrigerate in airtight container until ready to shape. Tint marzipan by kneading in liquid food coloring, and then shape as desired. Brush with glaze, if desired to achieve a shinier surface. Let dry overnight on waxed paper; then refrigerate in an airtight container. To Make Glaze Combine corn syrup and water in a saucepan, mixing well. Bring to a boil, stirring until syrup dissolves. LEAVES: Roll green dough to 1/2-inch thickness on waxed paper. Cut dough into leaves using cookie or canapé cutters. Draw leaf indentations using a wooden pick. APPLES: Shape about 1-1/2 teaspoons red dough into a ball for each apple; gently stretch balls, forming apple shapes. Indent stem ends slightly using a pointed wooden stick. Insert cloves in stem ends. Brush the apples with glaze, if desired. STRAWBERRIES: Shape about 1 teaspoon red dough into a ball for each strawberry. Shape a rounded point at one end; slightly flatten other end. Indent flattened end slightly using a pointed wooden stick. Combine 2 tablespoons granulated sugar and a few drops of red food coloring, stirring until blended thoroughly and desired color is obtained. Brush strawberries with glaze and roll in red sugar; place strawberries on waxed paper. Shape point on stem end of an equal number of leaves; press point of leaf into each strawberry indentation. CHERRIES: Shape about 1/4 teaspoon red dough into a ball for each cherry. Push 1/4-inch piece of licorice into each cherry for stem. Brush cherries with glaze, if desired. BANANAS: Shape bananas using about 1 teaspoon yellow dough for each. Push clove into stem end of each banana. Combine 2 tablespoons water, 1 drop green, 4 drops yellow, and 3 drops red food coloring, mixing well. Brush streaks on each banana with mixture. ORANGE: Shape about 1-1/4 teaspoons orange dough into a ball for each orange. Roll each orange over grater to get rough skin. Insert a clove in each orange for stem. GRAPES: Shape about 2 teaspoons purple dough into small balls (about 1/8 tsp each) for each cluster. Brush balls with slightly beaten egg white and shape balls into clusters. For each cluster, brush egg white on tem end of 2 leaves; attach to back of each cluster, pressing gently to make grapes and leaves adhere to each other. Allow to dry. Brush grapes with glaze, if desired. LOOK @ fruit photo http://www.fabulousfoods.com/school/cstech/marzipanfruit.html