Palebride
I am an amazing bakist
Member since 5/05 13673 total posts
Name:
Lori
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Re: cake decorating- number and lace molds
Posted by lucamon
Does anyone know where I can get number molds like this? I searched online but I can't find this style of font.
If I were to make this would chocolate be a good choice of material? I don't think fondant will hold. Also, how can I put this on the cake so it stands up? Can I use dowels?
I believe those are shaped out of fondant...probably freehand. I've never seen a mold for that, but I've done it freehand. It's trickier than it looks. But if you make it using fondant, just make it ahead of time and put a lollypop stick into the bottom of it...let it harden for a few days and then place it on top of the cake using the stick to keep it attached. You see how they have the little fondant balls next to it? Those are to help hold it in place also.
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jilliibabii
Mrs. O'Connor
Member since 6/10 12821 total posts
Name:
Jillian
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Re: cake decorating- number and lace molds
I don't know if you've actually done this cake yet or not, but I made marshmallow fondant this weekend and made a bunch of little pieces (measuring cups, and such, as it was a baking themed cake for my mom's birthday) from the fondant. It's incredibly sturdy and great to work with. I highly recommend it. I can't imagine buttercream fondant holding up that shape without being molded around wires, which is an option, too. In case you're interested though, here's the marshmallow fondant recipe.
Marshmallow Fondant
Ingredients
21 ounces mini white marshmallows (2-10.5 ounce bags)
1/2 cup butter or margarine
2 pounds confectioners’ sugar, plus more for dusting1-3 tablespoons water
Directions
Place the butter and marshmallows in a large microwave safe bowl or double boiler (in place of a double boiler, you can use a large sauce pan and large bowl, directions to follow). I prefer the double boiler.
Microwave directions: Place the bowl in the microwave and cook for 30 seconds. Remove and stir thoroughly. Repeat these two steps until the everything is completely melted and well mixed.
Double boiler directions (sauce pan): Fill the bottom pan (or sauce pan) with a few of inches of shallow water and bring to a simmer. Place the ingredients in the top of the double boiler (or in a large bowl placed on top of the sauce pan). Stir frequently until completely melted and well blended.
If using a standing mixer, put half of the sugar in the bowl and pour the marshmallow mixture on top. Put the other half of the sugar on top of that and turn the mixer onto it’s lowest setting. As it mixes, add 1/2 teaspoon at a time of water, as needed, to soften the mixture. Be careful not to add too much or it will get too sticky. Mix just until a dough forms.
If mixing by hand, leave the marshmallow mixture in it’s bowl and pour half of the sugar on top. Move on to the next step.
Generously dust the countertop with confectioners’ sugar. Pour the fondant mixture in the middle. Coat your hands in confectioners’ sugar and sprinkle more on top of the mixture. If you are mixing by hand, this is going to be very sticky, but begin kneading the mixture and sugar together, generously adding the other half of the sugar to the mixture, as needed.
Continue kneading the dough until it is smooth and firm, adding more sugar to the countertop and hands, as needed. If the dough becomes to dry and tears easily, add a little water to soften it, being very careful not to add too much.
Lightly dust the fondant with confectioners’ sugar and place it in a large zippered bag, squeezing out as much air as possible before sealing. Let it rest at room temperature at leastovernight before using. You can use it right away on small projects, like covering cupcakes, but it will be too soft to do anything larger or to sculpt with.
This recipe holds well in the refrigerator for weeks, so it is helpful to make it ahead when you know you have an event or project coming up. If you make it ahead, just remove it from the refrigerator, allow it to rest, sealed and at room temperature, for at least 24 hours before using it.
To use your fondant, dust the countertop with confectioners’ sugar. Place the fondant in the microwave for 10 seconds (no more) to soften it. Place on the counter and knead for a couple of minutes to soften further. Now you’re ready to add color, roll it out, or start sculpting!
Enjoy!
Here's a link to the site I got the recipe from as well! Good luck!! 
ETA: One tip I will recommend though, the first time I rolled this fondant out, it stuck to the counter and I had to scrape it off and start again. After that, I generously dusted the countertops with powdered sugar and kept turning the fondant and sweeping my arm underneath it (yes, it's THAT sturdy!) to ensure that it wasn't sticking. After that, it was easy peasy!!
Message edited 11/7/2011 12:43:17 PM.
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lucamon
LIF Adult
Member since 6/09 1133 total posts
Name:
Samantha
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Re: cake decorating- number and lace molds
Thanks for the recipe! I've made a similar fondant using marshmallows, confectioner's sugar and crisco instead of butter. This would be my second fondant cake, although I've had 2 practice cakes already.
My first cake was DS's first birthday cake. I made a marvin the martian theme cake. The fondant will not hold the shape. I ended up using toothpicks to hold marvin's head to the body. At the time, I didn't know you're not supposed to put a fondant cake in the fridge. The color bled a little (but not noticeable if you did not see the product prior to refrigeration) and marvin's head was hanging back a little. So I will learn from my mistakes...
I will try hardening up the fondant in the stove. I want the letters to be at least 4" high. This cake is for my MIL. She turns 65 at the end of the month. I hope I have the energy to make this cake because my my BIL and neice are celiacs and I wanted a GF cake for them. My MS and fatigue is really getting to me. Please keep your fingers crossed!
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