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Lambeth Technique

post #1 of 68
Thread Starter 
Does anybody use it technique? I would like to learn some tips.......looks really nice. But I don't see it used vry much I ws wondering if it was an outdated technique.

Anyone know of any good 'how-to' sites or books?? Bronwen Weber has an example on her site.

http://www.bronwenscakes.com/wedding.htm

The first wedding cake on the second row is an example of this technique.
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post #2 of 68
Lambeth is a method of overpiping layers of decorations. Toba Garretts book has examples. One of here cakes features the Lambeth method. She lists is as selling for $15,000.00

I haven't found any books that clearly demonstrate the method. Maybe someone else knows of a book.
Cake. So many flavors, so little time.
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Cake. So many flavors, so little time.
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post #3 of 68
They're teaching a class at the Wilton school on this method in October. It's way beyond my price range, but it's definately something I want to learn. Hmmm... must put that on my wish list.

Rachel
post #4 of 68
There is a book by Lambeth titled The Lambeth Method of Cake Decorating. I've had the book for years and have never achieved the look. It's no wonder that most of his cakes were made for royalty and those who perfect the style can *really* charge for it.
post #5 of 68
I talked to my teacher about it today and she said that everyone she knows who has ever done it or learned it has said, "Yeah right, never again." I'm still interested in learning it, but DANG, I can't imagine the amount of work she said it is.

Rachel
post #6 of 68
looks nice but if you all are looking into it and the lessons are that expensive and books that hard to understand, i sure that i'll just be admiring the pictures of this technique
post #7 of 68
It seems that it only has four layers in the pictures provided. Am I looking at that correctly? Is there anything to it besides overpiping a few layers? Am I over simplifying this?
post #8 of 68
I know what you mean about it looking simple. I'm surprised to find out that it's not. I've never tried it, but they give instructions on how to do it in some of the old Wilton yearbooks I have. I wonder why it's so traumatizing! I remember reading that you have to let each layer dry in between.
Don't forget to look in your local thrift stores for cake supplies. Please check out my national directory of thrift stores at www.TheThriftShopper.Com for your shopping convenience.
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Don't forget to look in your local thrift stores for cake supplies. Please check out my national directory of thrift stores at www.TheThriftShopper.Com for your shopping convenience.
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post #9 of 68
The Wilton Way of Cake Decorating Volume Three has some beautiful cakes with the overpiping and very good instructions. You may find it on e-Bay.[/img]
post #10 of 68
It sounds stressful.
Why is it that the first time you do research, it is re-search, rather than just search?
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Why is it that the first time you do research, it is re-search, rather than just search?
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post #11 of 68
I took a Lambeth Method class from Edith Gates in 1964. It was a 5 day class and I have never worked so hard in my life. Beautiful work, but really time consuming. And you have to wait for each line of piping to dry completely before adding the next so that it stands up and doesn't lean over. We did one cake with 3,000 apple blossom made with a 101s rose tip, petal by petal. By the time we had done 1/4 of them people were asking their tablemates if they could borrow some cornstarch, royal icing, etc. and the answer was usually "Yes, but in exchange for 2 dozens apple blossoms."

I did my own wedding cake in the Lambeth style in 1971, took me 18 hours to complete. As beautiful as it is, it isn't really practical. No one wants to eat rock hard royal icing, and doing a Modified Lambeth in buttercream just isn't the same effect. Here are two photos of my Lambeth cakes. The first is in royal, the second is a modified design in buttercream. Pretty, but like comparing apples and oranges. You just don't get the same effect in buttercream. I have my original Lambeth book from 1964, paid $29.00 for it at the time the most I had ever paid for a book. Now try and find it for under $200.00 and it is a bargain. And by the way, there are two Lambeth books out there, one being a simpler version with mostly baked goods. The one with the original Lambeth overpiping is called
Lambeth Method Of Cake Decorating And Practical Pastries.

Royal Icing
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=ShirleyW&cat=0&pos=126
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=ShirleyW&cat=0&pos=127


Buttercream

http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=ShirleyW&cat=0&pos=128

http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=ShirleyW&cat=0&pos=129
SHIRLEY
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SHIRLEY
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post #12 of 68
post #13 of 68
Thank you Jan, that is very flattering. I just got out some old photos, and I am talking 43 years old. Here is my completed class project from the Lambeth class taught by Edith Gates in 1964 in Long Beach, Ca. We had a cake exhibit of our work when class was completed and the cakes were judged. Mine came in second. Wish I had a photo of the first place winner, it was very Victorian and elaborate.
LL
SHIRLEY
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SHIRLEY
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post #14 of 68
Shirley, it's a good thing I can type my response because my jaw is on the floor.....

That's just a fabulous creation.

Do you happen to have a picture of your wedding cake.....
post #15 of 68
Thank you very much.
You know at the time of my wedding we had a terrible photographer who didn't get any pictures of the cake. I have old snapshots that relatives took of the cake and of us cutting the cake but I'm not even sure where they are. If I come across them I will see if I can scan and post them.
SHIRLEY
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SHIRLEY
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