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Blender donut model icing cuts problem4/15/2024 My aim was that the night before Mr B's birthday I would 'simply' have to put it all together. I used Wilton dye for the pink and a little bit of cocoa for the brown. To save time, I had already divided my fondant and dyed it the pink and the brown colours I needed for the donut. Keep Proportional Editing on, and turn Snapping off. Or you can do the same in Edit mode but you have to select the hidden part of the icing first. From the same angle as on the screenshot, drag the icing mesh with the mouse to the diagonal top left. To be honest I placed mine in the fridge for 4 days prior to covering it in the fondant and when we finally cut it last night (10 days after I made the cake and 5 days after I covered it in fondant) it was still amazingly moist and delicious. You can pull out the icing with the Elastic Deform brush or Grab brush in Sculp mode. I then shaped the cake to look more like a donut before covering it in dark chocolate ganache(also the same one I used making the blog's 3rd birthday cake)and placing it in the fridge overnight. Believe me when I say this frosting is amazing! switch to Object mode ( Tab) and leave Local view ( Numpad /) to see the result. Then I made my favourite vanilla buttercream frosting (beat 125g butter until pale and creamy, add 1.5 cups icing sugar, 1 tspn vanilla essence and 2 tbspns milk and beat until fluffy) and added the processed M&M's to that. Make sure to raise the object (s) youre using as your sprinkles (not the particles, but the instanced object) so that their origins are at the 'bottom' (select the whole thing in edit mode and raise it on the Z axis until the origin (little orange dot) is at the very 'bottom' of the object). (Most of your icing mesh is hidden, reveal it with Alt + H (or menu: Mesh > Show/Hide > Reveal Hidden )) select the renegade vertices and move them into place. To make the buttercream, I placed 1 cup of Raspberry M&M's in the blender and processed until they were powder. I made 2 cakes and sandwiched them together with Raspberry M&M Buttercream. You can also solo the icing and see what it looks like on its own. That’s honestly not much thicker than coarse human hair (0.1mm). Assuming you’re making it to roughly irl doughnut scale, then 0.00025m aka 0.25 millimeters is really thin. I brought a round donut shaped cake tin for $7 at Big W and used this mud cake recipewhich I discovered whilst making the cake for the blog's 3rd birthday earlier in the year. My first inclination would also be to double check the thickness of the icing.
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