Monogram In Burgundy & Ivory

antonia74 Cake Central Cake Decorator Profile
By
Monogram In Burgundy & Ivory on Cake Central

I couldn't wait to do this cake! The colours were so vivid. I used Americolor Burgundy and Wilton Chocolate Brown to get the perfect Merlot colour to match the couple's wedding invites. Their mongram is handwiting in royal icing on a curved gumpaste disc...center tier. The most complicated monogram I've EVER seen..hahaha!

I designed it from 3 other cake photos the bride brought in to the consultation. We took the top tier from one cake, the bottom from another and the middle from a third cake.

Comments (100)

on

No contour pans...I just trimmed the sharp corners off before I rolled on the fondant. I do it mostly so my fondant doesn't crack at all on the corners, but clients keep saying they love the look! haha

on

Just as advice...to make a gumpaste plaque to fit your cake...make your shape and dry it INSIDE the curve of the baking pan that is the next size UP from your cake. (For example, this was a 9" cake, but I knew with fondant it would be about a 9.5" cake...so I dried the gumpaste plaque on the curve of my 10" baking pan. It fit perfectly onto the contour of the cake!! Also, I made the fondant "swags" even by cutting out the semi-circles with a cereal bowl. The gumpaste plaque was cut out using a beer ...

on

THis is one beautiful cake! I absolutely love it...I can't imagine the amount of work that went into cuttiing and then placing the swags...How did you manage to get it on in one piece?

on

I cut them in fondant then let them dry for a few minutes (10 or so). It was easier to attach them (brushed the backs with a little bit of warm water to stick) when they were a bit firmer than freshly rolled out fondant.

on

What a beautiful cake...I am curious about the piping in the border. I am new in the cake business and have read about a "more liquid fondant" to pipe borders. Was this the technique you used or is it royal or butter cream icing? You are amazing and I would love to see more pictures of your cakes. Good luck with the British Wedding Cake magazine! It already looks to me like a winner ;-)

on

No contour pans...I just trimmed the sharp corners off before I rolled on the fondant. I do it mostly so my fondant doesn't crack at all on the corners, but clients keep saying they love the look! haha

on

Just as advice...to make a gumpaste plaque to fit your cake...make your shape and dry it INSIDE the curve of the baking pan that is the next size UP from your cake. (For example, this was a 9" cake, but I knew with fondant it would be about a 9.5" cake...so I dried the gumpaste plaque on the curve of my 10" baking pan. It fit perfectly onto the contour of the cake!! Also, I made the fondant "swags" even by cutting out the semi-circles with a cereal bowl. The gumpaste plaque was cut out using a beer ...

on

THis is one beautiful cake! I absolutely love it...I can't imagine the amount of work that went into cuttiing and then placing the swags...How did you manage to get it on in one piece?

on

I cut them in fondant then let them dry for a few minutes (10 or so). It was easier to attach them (brushed the backs with a little bit of warm water to stick) when they were a bit firmer than freshly rolled out fondant.

on

What a beautiful cake...I am curious about the piping in the border. I am new in the cake business and have read about a "more liquid fondant" to pipe borders. Was this the technique you used or is it royal or butter cream icing? You are amazing and I would love to see more pictures of your cakes. Good luck with the British Wedding Cake magazine! It already looks to me like a winner ;-)

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