Last week I shared on Instagram how I had received a question from someone regarding my cake toppers – why do I make them with items inside that can’t be eaten? If you saw my post you’ll have an idea of why I do this, but I wanted to give a more detailed explanation. Hopefully this will help you if you’re looking to develop your skills to create more advanced and high level cake toppers.
My reasons for adding inedible items inside my cake toppers:
– Cost – I personally choose not to use fondant to make my cake toppers, since it is more likely to sink and doesn’t dry as firm as other materials, but this does mean that the cost of my materials is higher than if I did use this material. Therefore by bulking out larger sections of my toppers with materials such as aluminium foil I am reducing the cost of materials
– Structure – You don’t have to worry about any part of the topper shrinking when you’ve used a solid structure inside. This also means not having to wait for pieces of the topper to dry firm before adding the next parts!
– Stability – Many clients are nervous about transporting their cakes since they aren’t experienced at doing it, and a regular concern is how well the cake will survive during transport. Using a solid structure for the toppers, which also ensures they are secure in the cake, alleviates these concerns.
– Longevity – In my experience clients don’t often want their toppers to be eaten now but instead would prefer to have them as a keepsake, so using inedible items inside means the topper is more likely to last a longer period of time.
Looking to learn more and develop your cake topper skills? Visit this page to download my FREE guide!