I need a FAKE Cake to go under a cake plate for presentation. Make or Buy. Any ideas?

Question

I want to put it out on the table for Days as Decoration Under Cake plate. Should i attempt to make or try to find one on line?

Ok I am Not an Artist. But, The Buttercream frosting , Whats in it that will last any recipes? Cuase plaster sounds like time i dont have Rt now but maybe later

Answer 1

P.S. Here are some recipes. The royal icing will dry completely hard in about 3-5 days in dry conditions, but is somewhat harder to work with. The buttercream is easier to work with, but won't dry solid, although it will get a firm crust on it. Keep in mind that if you're doing "cake" layers, you don't want to put icing between the layers. Just glue (hot glue gun works well) them together.

1. Simple buttercream: 1 lb (4 cups) powdered sugar; 1 1/4 c shortening; 2 to 4 tablespoons water; color as desired. Beat the shortening for a minute or two to lighten it. Add the sugar about 1 cup at a time, beating for about 30 secs between each addition. When all sugar is added, add water, 1 tbsp at a time, and continue beating until a smooth and fluffy icing result. If it's too stiff, add water 1 teaspoon at a time until it's the right consistency. Store tightly covered; will keep for a month. Don't eat after one week.

2. Royal icing: 3 ounces egg whites (from 2 to 3 large eggs, without a speck of yolk in them); 4 cups powdered sugar; 2 tsp lemon juice or white vinegar. Beat egg whites and juice/vinegar until foamy but not totally meringue-like. Add sugar one cup at a time, beating in until incorporated, about 15 secs for each addition. When all sugar is added, beat on high until light and fluffy, and the icing forms stiff glossy peaks. This might take as long as 5-8 minutes of beating. Beat in water 1/2 tsp at a time, or sugar 2 tsp at a time, to get right consistency. This icing must be kept closely covered even while working with it (a wrung out towel or plastic wrap works well). Don't let a speck of egg yolk or oil get into this icing, or it might deflate. Make this icing in a glass, metal, or well-scrubbed plastic bowl (to avoid oil).

Buy some extra powdered sugar, in case you have to add some to get the right consistency. If you're planning on putting a border around the bottom of the cake, purchase or cut out a round of cardboard that is 1" in diameter larger than your cake round (in other words, it will extend 1/2" from the edge of your cake layer all around). This will give you an edge to protect your border and the cake.

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You can make one easily and cheaply by purchasing styrofoam in the shape you want from a craft store.

Then you can frost and decorate it using royal icing or buttercream (but use shortening, not butter or margarine).

If you are looking for something fancier than you can make yourself, fake cakes are rented out for weddings and other occasions. Call some party rental places and high-end bakeries in your area and ask around.

Answer 2

Get yourself a piece of styrofoam and shape it to a cake. Put the frosting on it that hardens and you'll be good to go. I believe that's what the stores do that show you the wedding cakes.

Answer 3

You can buy one online or make one out of plaster of paris and then paint it. It will be heavy but it will last forever.

Answer 4

online...!