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Marina Sousa's Blue Ruffled Cake

post #1 of 50
Thread Starter 
I emailed Marina Sousa of Just Cakes in California and asked her if she could share how she did the ruffles on the blue cake for the Cakewalk at Grand Central. I didn't really expect to hear back from her or if I did I thought she would say she wanted to keep the design her own. Had an email response from her today. She says they are very simply done by attaching with sugar water and letting each cake set up before stacking. She also said if I had anymore questions to write back, so________

It shows that some of the really big names are some of the most down to earth people. And since she was willing to share that much information I wrote back and asked a little more. Are they made of fondant? Did she prop them up with something until they had set? Sugar water, as in simple syrup? What did she blend for the airbrushing to acheive that silvery blue shade? I'll let you know what she has to say.
SHIRLEY
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SHIRLEY
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post #2 of 50
THANKS FOR SHARING & KEEP US UPDATED, i was wondering how iyou do something like that cake.
TARA*GO FLORIDA GATORS
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TARA*GO FLORIDA GATORS
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post #3 of 50
You have more guts than I do, girl! Glad you went for it! It's been driving us all mad... of course, some of were already mad, but we don't speak of that... icon_biggrin.gif
Tommy's favorite song? Roll roll roll your goat
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Tommy's favorite song? Roll roll roll your goat
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post #4 of 50
Does anyone have a picture of the cake?
post #5 of 50
Did I miss another challenge??? icon_mad.gif

(( running frantically to the TiVo........ ))
post #6 of 50
I think this is the cake that ShirleyW is talking about, right?
LL
Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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post #7 of 50
Yep, that's the one! Wonderful, isn't it?
Tommy's favorite song? Roll roll roll your goat
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Tommy's favorite song? Roll roll roll your goat
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post #8 of 50
Yes, it's absolutely beautiful and amazing. I'm so anxious to hear the details of how she made it!!
Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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post #9 of 50
Great! I'm looking forward to seeing the update!
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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post #10 of 50
I can't wait to hear how its done either. Thanks
post #11 of 50
Thread Starter 
I just heard back from Marina Sousa. The cake is covered in blue fondant, the ruffles are the same color fondant. Ruffles are just rectangular sections ruffled by hand and attached with sugar glue to the cake, wads of cotton balls are placed under the ruffles to hold them in place until the glue has dried. The sugar glue is just equal parts of granulated sugar and water, boiled and then cooled. She says to use generous amounts of powdered sugar on the ruffles so the cotton balls don't stick to the fondant. After they are dry you remove the cotton balls very carefully. Use a soft bristled brush to brush away the excess powdered sugar from the ruffles. Then mix a combination of blue petal dust ( as close as possible to the same shade as fondant or a bit darker)and super pearl luster dust, thin with vodka or Everclear and spray onto cake and ruffles with an airbrush.
SHIRLEY
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SHIRLEY
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post #12 of 50
Tell her thank you from all of us!! thumbs_up.gif
Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
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Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
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post #13 of 50
Thank you so much for updating us icon_smile.gif I am so happy that you wrote her!
post #14 of 50
Wow ... thanks so much for giving us an update! That was so nice of Marina to share her secrets about this beautiful cake!!! icon_smile.gif
Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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post #15 of 50
Thread Starter 
I have found so often that the really professional pastry chefs are the most willing to help when you ask a question. Ewald Notter spent 20 minutes on the phone with me walking me through how to do a pulled sugar waterfall for a cake. When he was through he told me if I had a problem or more questions to just call him back. Now I had taken Ewalds class so can kind of see where he might be willing to take time with me. But with Marina, I have never met her, just took a chance by emailing her.

Another time I did a Yahoo search on how to spray melted chocolate on an iced cake to give it that fuzzy velvet coating I have seen and admired. I found one little article on a chef in Arizona who did a demo of this technique with a Wagner power paint sprayer at a local Ace Hardware store. It mentioned she worked at a certain resort hotel in Phoenix. I called the hotel and asked if there was any way I could contact her with a question, they told me she was no longer working there but they would take my number and see what they could do. 2 days later the phone rang and it was this pastry chef, they had tracked her down, she called me and told me exactly what steps she took to create this look. That is class to me, when a person never gets too big or too important to help some lowly person with a problem.

Here is the waterfall cake Ewald helped me with. Gumpaste baby Java orchids, pulled sugar waterfall and log, poured sugar pond.
LL
SHIRLEY
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SHIRLEY
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