Hi everyone

I really love this cake...

Any ideas on how to make the white clouds?

TIA
Kathy

They look like they're probably piped on with a #12 tip.

use either a tip 10 or 12....I think....and just kinda 'build up' the icing.

I've done it a few times...but I have a hard explaining how to do things. So hope this helps. maybe someone else can give better directions.

christine

You can use a tip 12 and just pipe the clouds or use just the coupler and no tip or just snip off the tip of a disposable piping bag and squeeze away until you get the fullness you want!


Amy

I remember seeing this in the galleries. I'm sure someone on-line now can give you some tips. But, you could also try sending a pm.

My first guess is bc with a larger round tip but, they also look a bit shinier than plain bc.

Looks more like a 2B tip.

Isn't a 2B a large basket weave tip?!


Amy

looks like to me it is the #12 tip, and it also looks to me like BC with a little piping gel to give it that shiny look. corn syrup will also give a little shine to it. i think they would also look good just using the #12 tip and holding it on the cake until you get the width of a bubble that you want then stop and pull up. (using thin icing of course) then once you get all the bubbles stacked up the way you want them to look, use the white sparkle sprinkles on top of them to make them sparkle a little. hope this might help a little.

cd sounds bout right to me!

i had seen a cake on here earlier where it was a water fall coming down the side of a tiered cake, and on top of the blue icing they had used piping gel and brushed it on a little to give it a shine and it looked great.

Thanks everyone. I love the white sprinkle idea that would really make it look great.

So do I really need to use buttercream? I like to use whipped icing due to the taste. Do you think whipped would work too?

TIA
Kathy

im sure any icing would work as long as it was soft enough to be able to pull away from it without leaving a big point but then again as it hardens you could always push it down a little bit with your finger. using a little corn starch or you finger tip so it doesnt stick. have fun with it and that is all that matters.

oops! Sorry I meant 2A!

As far as whipped you would have to make a stabilized whipped cream with gelatin for it to hold its shape for very long, otherwise it just melts. For 1 1/2 cups of heavy cream, use 1/4 c powdered sugar. Soften 1/4 tsp. unflavored gelatin in 2 Tbs. of water, heat until gelatin is melted, then add it while whipping the cream. IT'll stay for days.

Hi! I could probably help, I made that cake LOL!

I did use a #12 tip and just put one on top of the other over and over until it was the height I wanted. As far as the shine... I cheated on that part and made my husband run out to the store to get me a tub of creamy white frosting, something like pillsbury. I only had 4 hours to make it. I just stirred it to get all the bubbles out and I suppose it was that along with the type of frosting that made it shiny... that part was kind of an accident. I wasn't going for shiny, it just happened!

Great cake, parismom!! I've done lots of clouds with bc and cd's suggestion of adding piping gel to get the shiny affect is right on! Just be careful not to add so much that it gets too thin. And to help cut down on those little peaks or tails on you clouds or dots, I've learned that if you stop squeezing the bag, then in one motion pull the tip down and to the right as you pull it away that it's less likely to get those little points on your clouds or dots. You can definitely use a whipped icing but just make sure it's stabilized, as someone else mentioned. Good luck!!

Actually I really wanted it to make the 'points' or peaks on the clouds. I just kept dipping my fingertips in cornstarch and that made the sharpness calm down but the little extra 'bump' that it made helped it look more 3D. Like a real cloud big in the middle then kind of tapers out to smaller 'puffs'.

Whatever look you're going for I guess.

Thanks everyone (particularly parismom for the inspiration!).

I usually use Wilton Whipped Icing Mix so I think stability won't be a problem.

Parismom - for the plane part - I'm planning to use shapes like toilet rolls and the like for the 'insides' with rolled fondant on top. I guess you just stuck it all together with glue and then painted it with food colouring???

My son's party isn't until next week so the idea is that I will be making the plane this weekend and popping it in the 'frdige. Fingers crossed it works out!

Thanks
Kathy

I used a papertowel roll for the body, cut it to fit the cake a little better. Then cut out the nose of the plane with the leftover papertowel roll and taped it on. Then one more piece above the nose so that it slanted for the window. The wings and tail were shaped with aluminum foil. It was all covered in fondant piece by piece and glued with buttercream. The engines are just pure fondant I shaped. I piped clouds and then placed the body of the plane on the cake alone. Then added all the other pieces that put the plane together. From there I piped clouds to keep the plane stable on both sides. Then I painted it. I'm not sure if you could put it all together and then put it in the fridge. The construction was only secure anchored in buttercream on the cake. That and I also added fondant 'lifts' under the wings to keep them a little higher. The tail wings were kept up by placing 2 tooth picks underneath into the tail itself and then hidden with white buttercream. If your plane's construction comes out more stable to do this in advance, kudos! I just know with all the small parts I made it was only stable thanks to the cake and frosting surrounding it.

Good luck! Post pics!!!