Welcome to the Cake Decorators Q&A

My question is about the topsy turvy cake dummy used for this cake.
Would it be possible and realistic to make the topsy turvy styrofoam support out of RKT instead of using styrofoam which is difficult to cut? For how long could the RKT structure be kept (assuming that it would never be eaten)? I’m thinking of possibly using it more than once like the styro dummies. Any suggestion would be most welcome. Also would it make more sence to build it topsy turvy to begin with or to build it like a regular dummy and then to carve it? Thanks so much for your time and your help.
Francine – The Garden Baker

Hi Francine

From a practical point, it might be better to use a cake dummy because it will last a lot longer than RKT. It can be done but you will need to really compress the RKT. If it’s not tightly packed, as it ages and dries, cracks will begin to form and weaken it. Therefore, you’d be taking a risk on repeated use if you’re planning to place a heavy cake atop it. Shaped dummies are available from most suppliers and they’re not particularly expensive. However, if you want to use KTs, it might be easier to build it as a regular cake shape and carve it down. RKT carve very easily using a serrated bread knife. Styro dummies are also fairly easy to carve through, although messy and best carved out of food prep area. How long a RKT base will last will depend on how well the ingredients are amalgamated. Storeage is also a factor to consider, especially in different enviromental conditions.

Hope this helps.

Thank you, madeitwithlove, for responding so quickly. Styro dummies are expensive in Israel and I’ve never seen specialty ones . Also the fee for shipping from an online company would be too great for just a hobby baker. I think I’ll try the RKT. I’ve read that it is helpful to grind down the cereal before mixing. Will try that too. My only other thought was to use a real but sturdy cake instead of the dummy. Of course I would fit it with supports and would even chocolate glue the top cake in place to make sure that it doesn’t slide off. What do you think about that idea? The benefit of course would be that there would be more cake … with no waste at all.

A good sturdy cake would work very well. I would go something like a lemon manderine flavoured madeira, keeping it unlayered and unfilled so nothing slips and slides. It can still be eaten in finger slices with a cup of tea. I very often make chia tea flavoured madeira which we eat as a small afternoon snack. As you have said, nothing is wasted. I can’t see why it wouldn’t work if you support the structure in the way you have already mentioned.
Good luck with the project. Your feedback would be great. 🙂

Thank you, madeitwithlove.
I’ll report back .
Sometimes I just need some extra reassurance that an idea is feasible.
Thanks for the feedback 🙂