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"Cake question"
Love you, too
Based on a recent experience I am looking for help on how to "modify" a cake so it sticks better. I have had success in the past but I've also had a cake that didn't stick well at all. I have heard that covering the cake in extra frosting is one way, which I will try in the future. Are there any other suggestions?
When you say stick better what do you mean? Are you trying to get the entire cake to stick to the victim's face like a pie tin being smashed in their face or just trying to get as much of the cake to stick to their face as possible? If you're just trying to get as much of the cake to stick to their face as possible then I suggest researching mixing marshmallow fluff with cake frosting to put on the cake. The combination of marshmallow fluff and cake frosting is about the stickiest mess you could ever have on you. Good luck with your cake smashing activity!
Bad news: Cakes are "finicky".... which is obvious, given how many mainstream cake scenes (and even some producer scenes) have subpar to poor coverage. Some of the factors include:
--how fresh/stale the cake is
--how much frosting is on cake
--what KIND of frosting is on cake
--how hard the cake is smashed
...and so on and so on. Plus.... Quite a few folks never fail to tell me they WISH I would go back to just pies... or at least save the cakes til later! (Another fun fact: If you smash a cake on a pie-covered face, it will. Not. Stick. So there's that.) Nevertheless, I persist. As I love the coverage of a good caking... There's literally nothing better.
My recommendation would be to over-frost the cake. Use buttercream... Either the small cans for $1.50 each, or Sam's Club sells it in bulk. You want it soft but not melty-gooey. Sometimes I use the border from the bottom of the cake (since that'll never hit the face anyway).... Spoon it off and apply it to the "face" area. This is good if the cake has a unique color.
Good luck! Over time you might get results like this!
--how fresh/stale the cake is
--how much frosting is on cake
--what KIND of frosting is on cake
--how hard the cake is smashed
...and so on and so on. Plus.... Quite a few folks never fail to tell me they WISH I would go back to just pies... or at least save the cakes til later! (Another fun fact: If you smash a cake on a pie-covered face, it will. Not. Stick. So there's that.) Nevertheless, I persist. As I love the coverage of a good caking... There's literally nothing better.
My recommendation would be to over-frost the cake. Use buttercream... Either the small cans for $1.50 each, or Sam's Club sells it in bulk. You want it soft but not melty-gooey. Sometimes I use the border from the bottom of the cake (since that'll never hit the face anyway).... Spoon it off and apply it to the "face" area. This is good if the cake has a unique color.
Good luck! Over time you might get results like this!
SweetiePie said: Based on a recent experience I am looking for help on how to "modify" a cake so it sticks better. I have had success in the past but I've also had a cake that didn't stick well at all. I have heard that covering the cake in extra frosting is one way, which I will try in the future. Are there any other suggestions?
Anything sticky - jam/jelly, cream, topping, fruit - and any smaller bits of debris like sprinkles or chocolate gratings may add to the effect. During an extended session where I sat on several cakes, I found they turned to mush very fast and stuck everywhere - so perhaps heat is a factor? Could try lightly warming them up - but test them first, play safe.
SStuff said: Bad news: Cakes are "finicky".... which is obvious, given how many mainstream cake scenes (and even some producer scenes) have subpar to poor coverage. Some of the factors include:
--how fresh/stale the cake is
--how much frosting is on cake
--what KIND of frosting is on cake
--how hard the cake is smashed
...and so on and so on. Plus.... Quite a few folks never fail to tell me they WISH I would go back to just pies... or at least save the cakes til later! (Another fun fact: If you smash a cake on a pie-covered face, it will. Not. Stick. So there's that.) Nevertheless, I persist. As I love the coverage of a good caking... There's literally nothing better.
My recommendation would be to over-frost the cake. Use buttercream... Either the small cans for $1.50 each, or Sam's Club sells it in bulk. You want it soft but not melty-gooey. Sometimes I use the border from the bottom of the cake (since that'll never hit the face anyway).... Spoon it off and apply it to the "face" area. This is good if the cake has a unique color.
Good luck! Over time you might get results like this!
--how fresh/stale the cake is
--how much frosting is on cake
--what KIND of frosting is on cake
--how hard the cake is smashed
...and so on and so on. Plus.... Quite a few folks never fail to tell me they WISH I would go back to just pies... or at least save the cakes til later! (Another fun fact: If you smash a cake on a pie-covered face, it will. Not. Stick. So there's that.) Nevertheless, I persist. As I love the coverage of a good caking... There's literally nothing better.
My recommendation would be to over-frost the cake. Use buttercream... Either the small cans for $1.50 each, or Sam's Club sells it in bulk. You want it soft but not melty-gooey. Sometimes I use the border from the bottom of the cake (since that'll never hit the face anyway).... Spoon it off and apply it to the "face" area. This is good if the cake has a unique color.
Good luck! Over time you might get results like this!
Wow! Ok, so it looks like you know what you are talking about. It seems like you are a very lucky guy!
Thank you very much for the tips, I will put them to good use!
boxster2 said: Here's the McGuffin in her comments. She isn't only supercute, she knows how to punctuate a dependent clause.
Aww, Thanks!
SStuff said: Bad news: Cakes are "finicky".... which is obvious, given how many mainstream cake scenes (and even some producer scenes) have subpar to poor coverage. Some of the factors include:
--how fresh/stale the cake is
--how much frosting is on cake
--what KIND of frosting is on cake
--how hard the cake is smashed
...and so on and so on. Plus.... Quite a few folks never fail to tell me they WISH I would go back to just pies... or at least save the cakes til later! (Another fun fact: If you smash a cake on a pie-covered face, it will. Not. Stick. So there's that.) Nevertheless, I persist. As I love the coverage of a good caking... There's literally nothing better.
My recommendation would be to over-frost the cake. Use buttercream... Either the small cans for $1.50 each, or Sam's Club sells it in bulk. You want it soft but not melty-gooey. Sometimes I use the border from the bottom of the cake (since that'll never hit the face anyway).... Spoon it off and apply it to the "face" area. This is good if the cake has a unique color.
Good luck! Over time you might get results like this!
--how fresh/stale the cake is
--how much frosting is on cake
--what KIND of frosting is on cake
--how hard the cake is smashed
...and so on and so on. Plus.... Quite a few folks never fail to tell me they WISH I would go back to just pies... or at least save the cakes til later! (Another fun fact: If you smash a cake on a pie-covered face, it will. Not. Stick. So there's that.) Nevertheless, I persist. As I love the coverage of a good caking... There's literally nothing better.
My recommendation would be to over-frost the cake. Use buttercream... Either the small cans for $1.50 each, or Sam's Club sells it in bulk. You want it soft but not melty-gooey. Sometimes I use the border from the bottom of the cake (since that'll never hit the face anyway).... Spoon it off and apply it to the "face" area. This is good if the cake has a unique color.
Good luck! Over time you might get results like this!
My advice is to follow Rich's advices!!
He does the best cakes so far... By far!!!!
I really love his cakes... The best!!
The key for a good cake in the face that sticks, is to use a moist cake base. Like a good pie with with crust, a good cake hit should have some of the cake base along with the icing on the face. A pudding mixed in the cake mix will give you the best results. Alana had that kind of cake in her recent sheet cake shoot.
Maybe a bit undercooked as well? Probably extra oil/margarine helps, too
[name removed] said:
Here's what we do (and we've had great success with them sticking to my kisser!)
We go with Costco Cakes. We request that they make it without the custard/creamy filling and instead to make the cake extra thick and use extra frosting, which they will gladly do! We then request gobs of colored frosting on top.
Then, we top it off with about 14 of the 16 ounce tubs of colored and white frosting found at Target.
Then we let me have it! Good luck!
SweetiePie said: Based on a recent experience I am looking for help on how to "modify" a cake so it sticks better. I have had success in the past but I've also had a cake that didn't stick well at all. I have heard that covering the cake in extra frosting is one way, which I will try in the future. Are there any other suggestions?
Here's what we do (and we've had great success with them sticking to my kisser!)
We go with Costco Cakes. We request that they make it without the custard/creamy filling and instead to make the cake extra thick and use extra frosting, which they will gladly do! We then request gobs of colored frosting on top.
Then, we top it off with about 14 of the 16 ounce tubs of colored and white frosting found at Target.
Then we let me have it! Good luck!
Thank you for the tip! I LOVE Costco! I never thought about ordering cakes from them specially for my face! lol
[name removed] said:
You're welcome! You can also ask them to double stack cakes. They do pretty much any request.
SweetiePie said: Thank you for the tip! I LOVE Costco! I never thought about ordering cakes from them specially for my face! lol
You're welcome! You can also ask them to double stack cakes. They do pretty much any request.
OMG...I just told that to my husband....yea there is a double stacked cake sandwich in my future now... Thanks (I think).
11/17/25, 2:11pm: No-bump reply
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