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Internal Structures For Cake Toppers

August 30, 2016

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Can you guess what I’m up to this week? I have a few cakes in the up coming weeks that have fondant toppers. My time is a little limited right now so I’m just trying to get a head start.

Almost every cake topper I make has some sort of internal structure. Anywhere from a toothpick or wooden skewer to a lollipop stick with wires. Fondant settles and if it’s too heavy without support, it will droop and get wrinkles.

For the cake toppers above I will be using a 50/50 mix of fondant and modeling chocolate. This mixture gives me more time to model and smooth out, without wrinkles and tears.

I’ll keep you posted on my new cakes in a couple of weeks.

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