Materials Needed for a Fake Cake

Styrofoam - The Styrofoam can be round, square or rectangular. Many times the cake decorator prefers to work with the round Styrofoam pieces to make a tiered cake for a wedding cake display. This requires less cutting of the Styrofoam.

Royal Icing - Royal Icing is an icing that hardens and sets up to last over time. Butter cream icing is not to be used for making a fake cake. This is due to the icing not holding up for a period of time like the Royal Icing.

Piping Bags and tips - Several piping bags and decorating tips will need to be used in order to create dots, borders, roses, and various other decorations on the cake.

Food coloring (Optional) - Food coloring can be used in the Royal Icing sparingly to create different colors for the fake cakes to show how it will look on the actual cake.

Spatula - The spatula will be needed to base ice the fake display with the Royal Icing.

Decorating Cake Plates and Pillars - Cake plates and pillars, such as Wilton wedding cake display, can be used to display wedding, anniversary or larger birthday cakes.

Knife (Optional) - The knife will be used if any of the Styrofoam pieces are needed to be cut down to the size of the cake needed. A cake pan can be used as the template to make the sizes needed.

Putting the Fake Cake Together

Gather all your items together for the fake cake.

Mixing the Royal Icing, recipe can be found here.

Butter Cream Frosting-basic icing used in many decorating recipes to cover the cake.
Ingredients
5 oz (150g) Butter - softened
8 oz (250g) confectioners (icing) sugar
1 tsp vanilla
2 tsp hot water

Method
1. Beat together the butter and sugar with an electric beater.
2. Once well combined, add the vanilla and water. Beat until smooth and creamy.

Notes
Makes 12 cakes.

Chocolate Butter Cream Frosting-Basic Chocolate Icing, fantastic for decorating.
Ingredients
5 oz (150g) Butter - softened
8 oz (250g) confectioners (icing) sugar
2 tbls cocoa powder
2 tsp very hot water

Method
1. Beat together the butter and sugar with an electric beater.
2. Once well combined, add the combined cocoa powder and water. Beat until smooth and creamy.

Notes
Makes enough for 12 cakes.

Dark Chocolate Ganache Recipe-Thick and rich.

Ingredients
½ cup thickened cream
7 oz (200g) bittersweet (dark) chocolate

Method
1 Break chocolate into small pieces and put in a small bowl.
2 Put the cream into a saucepan and bring to the boil.
3 Pour the cream over the chocolate and stir until chocolate has melted and it is smooth.
4 Stand at room temperature, until cooled and thickened.
5 Then use to cover your cakes.

Notes:Makes enough for 12 cupcakes.

Lemon Cream Cheese Frosting
Ingredients
1 oz (30g) butter - softened
3 oz (80g) cream cheese - softened
1½ cups confectioners (icing) sugar
1 tsp grated lemon rind

Method
1. Sift the sugar.
2. Beat all ingredients together in a small bowl, until smooth and combined.

Notes
Makes enough for 12 cakes.
Delicious on top of our Lemon Cupcakes.

Buttercream Icing
Ingredients:

* 1/2 cup solid high ratio shortening
* 1/2 cup butter or margarine, softened
* 1 tablespoon of merengue powder
* 1 teaspoon Clear Vanilla Extract (or extract of choice)
* 4 cups sifted confectioners' sugar (approx. 1 lb.)
* 2 tablespoons milk

In large bowl, cream shortening and butter with electric mixer. Add vanilla and milk. Gradually add sugar, one cup at a time, beating on a slow speed. Scrape sides and bottom of bowl often. Keep bowl or covered with a damp cloth until ready to use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Don't overwhip or it will bring air to the icing and is impossible to smooth. If you have a kitchen Aid use white attachment, not whip attachment. You can use coffee creamers for flavorings or combine extracts.

YIELD: Makes about 3 cups.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

If you are using a vegetable shortening withouth the transfats, the consistency
of the icing might change. Use whole milk to bring some fat to the mix. Or try to use a vegetable shortening that has all the transfat. For best results, use high ratio shortening.

Buttercream Chocolate Icing
(Stiff Consistency)
Ingredients:

* 1/2 cup solid high ratio shortening
* 1/2 cup butter or margarine, softened
* 1 tablespoon of merengue powder
* 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
* 1 teaspoon Clear Vanilla Extract
* 4 cups sifted confectioners' sugar (approx. 1 lb.)
* 3-4 tablespoons milk

Cream shortening and butter with electric mixer. Add cocoa and vanilla and milk. Gradually add sugar, one cup at a time, beating on a slow speed. Scrape sides and bottom of bowl. Don't mix in high and don't overbeat. If you have a Kitchen Aid Mixer, use the white attachment.

Keep bowl covered or with a damp cloth until ready to use. This icing can be stored 2 weeks in the refrigerator. Rewhip before using.

Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.

Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

YIELD: Makes about 3 cups.