Google: MyCakeSchool pretty pink flower cake. She has a small tutorial. Also google: TheCakeBlogVera Wang ruffle cake and you'll find one of the first ones to appear. Someone used to sell an entire PDF tutorial, but I've forgotten the name
Thank you! It's not nearly as complicated as MyCakeSchool's pretty pink flower cake (you don't need to frill the edges with the ball tool) but a similar concept nonetheless. As you said, you just cut half-inch fondant strips and start in the center of the rosette and work your way out. Thank you for the suggestions imagenthatnj - I may actually try out that pink flower :)
Stunning! Two Questions: 1.are the gold jewels edible? if so what is it? isomalt? 2.the gold stenciling - is that airbrushed? royal icing? when i tried to do that on a cake with royal icing I had to give up because i couldnt get the stencil to sit flush on the cake- any advice would be great. your so talented! :)
Thank you! The jewels are not edible. The bride liked the look of the glam jewels better than isomalt despite that they were inedible (I heard the staff at the banquet hall had to pick them off one by one at the time of serving!). As for the damask, I airbrushed it on with the stencil. A good tip for royal icing is to stick a pin on either side to get the stencil to stick flush to the side of the cake. I hope you have better luck on your next try :)
marycakes87, the entire cake is fondant, including the second tier! However if you were to do the diamond impression on buttercream, a crusting recipe would work best as it develops a dry crust after about an hour - perfect for making impressions! Hope that helps, and thank you for looking :)
Loading...
1.are the gold jewels edible? if so what is it? isomalt?
2.the gold stenciling - is that airbrushed? royal icing? when i tried to do that on a cake with royal icing I had to give up because i couldnt get the stencil to sit flush on the cake- any advice would be great. your so talented! :)