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FAKE I need a cake to go under a cake plate for presentation. Make or buy. Any ideas?

I put on the table for days decoration on the cake plate. Should i attempt to do or try to find one online? Ok I am not an artist. But the butter cream icing, what is in it that will last any kind? send plaster sounds like I have no time now but maybe Carr later

PS Here are some recipes. The royal icing dry completely hard in about 3-5 days in dry conditions, but it is more difficult to manipulate. The butter cream is easier work with, but not dry solid, even though you get a firm crust on it. Note that if you are making "cake" layers, do not want to between the formation of ice layers. Just glue (hot glue gun works) together. 1. simple butter cream: 1 pound (4 cups) powdered sugar; 1 1 / 4 c shortening 2-4 tablespoons of water, the color you want. Beat the butter for a minute or two to clarify. Add sugar one cup at a time, beating for 30 seconds between each addition. When all sugar is added, add water, 1 tablespoon at a time, and continue beating until a result of fluffy ice. If it's too rigid, add water a teaspoon at a time until the right consistency. Tightly covered, will keep for a month. Do not eat after a week. 2. Royal Icing: 3 ounces egg whites (2-3 large eggs, without a speck of yolk in them), 4 cups powdered sugar, 2 teaspoons lemon juice or white vinegar. Beat egg whites and juice and vinegar until frothy, but not entirely, as merengue. Add sugar one cup at a time, beating until incorporated in about 15 seconds each addition. When all sugar is added, beat on high until light and fluffy, and ice forms stiff glossy peaks. This can take up to 5-8 minutes to beat. Whisk in water 1 / 2 teaspoon at a time, or 2 teaspoons of sugar at a time, to get proper consistency. This icing should be closely covered, even while working with it (squeezing towel or plastic wrap works well). Do not let a speck of egg yolk or oil entering the ice formation, or can be deflated. Make the icing on glass, metal, plastic or washing bowl well (to avoid the oil). Buy a little extra powdered sugar, if you have to add some to get the right consistency. If you are thinking of putting a border around the bottom of the cake, buying or cutting a cardboard round 1 "Diameter larger than your cake round (in other words, it will extend 1 / 2" from the edge of the cake layer everywhere). This will give an advantage to protect its border and cake. ----- You can make one easily and cheaply through the purchase of Styrofoam in the shape you want from a craft store. Then can frost and decorate with royal icing or buttercream (butter, but use no butter or margarine). If you are looking for something more elaborate than you can do yourself, fake cakes are rented for weddings and other occasions. Call some party places rental and high-end bakeries in your area and ask around.

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