Once I had all of the cakes baked and they were cool, I placed one layer on a 6" cardboard cake round and I put a layer of butter cream icing, for the filling. I topped it with another layer and another cake round. With the cardboard cake rounds on the top AND bottom, it makes it much easier to trim them, keeping them perfectly even.
After filling and trimming the 3 tiers, I removed the top cardboard cake round piece and stacked them with only the bottom cake rounds left on. This makes for easier cutting and serving of the cake later.
|cake with crumb coat|
|butter cream ready for fondant layer|
After applying the butter cream, I rolled out a long "log" of fondant for the shape of the base of the stein. An easy way to transfer it to the cake is to curl it up, then unroll it as you apply it to the cake. (I also use this method when applying fondant ribbons and such) I put a larger log on the bottom, then one a bit smaller just on top of that (smaller one not shown). The time it takes me to roll out the fondant to cover the entire cake, the little "logs" will dry somewhat and harden a bit. So that when the cake is covered, they'll hold their shape underneath underneath the fondant.
Usually, I will roll out a large enough piece to cover the entire cake and just lay the fondant over the top, drape down the sides and smooth as I work my way down the sides. For this cake however, I decided to try a different method, rolling out a rectangle shape and "wrapping" the cake in it, not covering the top portion. I rolled it out, then left it on the mat lined it up with the cake and used the mat to help wrap it. The seam is in the back and I covered it up later with dripping "beer foam". After I got it wrapped and smoothed out, I put another log on the top and brought the top of the fondant over that for the rim of the stein.
Oh, and that's my "grown ass" husband in the pic....when you tell them "careful, it's not dry yet", what do they do???...."I'm not touching it..." (uhm, yeah, they're just little kids in big bodies! I swear!)
I put both of the little guys in place and pipped a bit more icing around the guy on top, up to the inner tube and around his legs. Then I pipped more (the foam spillage)around the side of the "drunk" guy on the bottom. I also pipped the foam coming down in the back to cover up the seam. I remember someone saying one time, "every cake has a backside". I've also learned that your do-dads and cake decorations (finishing touches) can be more beneficial if strategically placed. ;)
Well, that's it. I sincerely hope that someone finds this series and tutorial somewhat helpful. I do plan on blogging about other cake adventures in the future, please stop by from time to time and check out what I'm up to. (you can always subscribe to the emails and you'll get notified when there is a new update) And again, if you have tips or suggestions, don't hesitate to share, I need all the help I can get!
If you've missed any of the other parts of this series, here are the links:
You say Sugar Paste, I say Gumpaste (part 1)
Gumpaste Recipe and Directions (part 2)
Working with Gumpaste (part 3, the tools and body)
Working with Gumpaste (part 4, heads & hands)
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Thanks for looking!