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Marina Sousa's Blue Ruffled Cake - Page 2

post #16 of 50
10/12/06 at 6:27am
I posted Colette Peters once - got a very curt reply! Maybe she was having an off day icon_wink.gif
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post #17 of 50
10/12/06 at 6:39am
What is the chocolate spray technique you are talking about? I don't think I've seen it but it sounds neat.... do you have any pictures of it? Can you tell us how it's done??

Thanks for sharing!!!
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post #18 of 50
10/12/06 at 6:42am
The waterfall is amazing. I too would like to know the chocolate spray technique if you have time to post inst. TIA
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post #19 of 50
10/12/06 at 6:50am
someone here also did that blue ruffle cake for her daughters wedding....it turned out really really good....now if only i could remember who!
-Melanie
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-Melanie
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post #20 of 50
10/12/06 at 6:55am
Yeah..I remember that post.Everyone wanted to know the SECRET of the shiny cake!!! The member pulled the picture....Hmmm weird!!
Busy Bakin Kakes For Kids!!!

Mom to Mitchell 11 yrs and Delaney 9 yrs
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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 11 yrs and Delaney 9 yrs
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post #21 of 50
10/12/06 at 6:57am
I thought I remembered it being posted in the forums.....but I tried to look back through my forums and couldnt find it....
-Melanie
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-Melanie
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post #22 of 50
10/12/06 at 6:58am
The chocolate spay technique is very easy if you have the right tools.

That Wagner airbrush, the one with the big plastic bottle under it...lol

you have to prep your area as there is a lot of over spray. We tape 3 large pieces of carboard together and make a "screen"..then we put parchment paper all over the exposed surfaces and tape it down.

Then you mix equal amounts of melted chocolate and melted cocoa butter, ( Actually I've forgotten the ratio here...and I can't promise to get back with the info..I tend to lose these posts..lol) you put the melted chocolate and cocoa butter into the container and you just spray!

you can see that tech on the cover of my chocolate box.

It makes the chocolate looked like flocked velvet
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post #23 of 50
10/12/06 at 7:03am
Quote:
Originally Posted by mkerton

someone here also did that blue ruffle cake for her daughters wedding....it turned out really really good....now if only i could remember who!



The member is granethelhot. She had another beautiful cake posted, but pulled that one also. icon_cry.gif
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post #24 of 50
10/12/06 at 7:28am
thanks so much, honey bought me a wagner,never used yet, think I will try. Do you remember which tip you used? I know there are two in box. Grandkids will get a hoot out of this tech.
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post #25 of 50
10/12/06 at 8:14am
Thread Starter 
I have posted a photo of a dessert ( not mine) that has been sprayed with chocolate. I don't have a picture of the Christmas cake I sprayed but what I was told by the chef from Arizona, and found worked best, was to use melted chocolate thinned with Canola oil in the Wagner power sprayer, to have the cake surface slightly frozen and the melted chocolate/oil kept warm. When you spray the chocolate on the cake the difference in the temperature of the two is what makes the chocolate set quickly and build up the velvety surface.
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&pos=-73645
SHIRLEY
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SHIRLEY
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post #26 of 50
7/31/08 at 10:07am
Ron Ben-Israel is another one who is super-informative and open to sharing.

I recently took his sugar flowers class and he was SOOO patient, answering questions about everything he did, tools he used, where he got it from, etc. Then he took us on a tour of his studio, showed us his equipment, and allowed us to take a ton of pictures. I was, and still am, totally blown away from his generousity.
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post #27 of 50
1/26/09 at 8:21pm
I love this sight! Everyone is so willing to help each other with no hesitation. I have never ever wrote to forums or chat rooms or singed up to anu sights, but this is just wonderful. I am amazed at the generosity of some of the bigger name bakers. On another sight the said they got not an e-mail, but an actual phone call from Breonweun (not sure if I spelled her name right) with help on a cake!!! This just once again reflects what a great people we can really be. Sorry if I got a little carried away icon_redface.gif
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post #28 of 50
1/26/09 at 8:31pm
Wow, thank you for all this info.
But they that wait upon the Lord shall renew their strength. They shall mount up with wings as eagles; they shall run and not be weary; they shall walk and not faint. Is. 40 :31
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But they that wait upon the Lord shall renew their strength. They shall mount up with wings as eagles; they shall run and not be weary; they shall walk and not faint. Is. 40 :31
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post #29 of 50
1/26/09 at 8:32pm
I love Marina, she is super nice and super talented. I actually got to meet and talk with her at the cake show in Tulsa this past September. Just a few weeks ago, I emailed her with a question and she wrote me back. She was very kind to help me and take time out of her busy day.

Because I was really trying to get my question answered I also emailed Bronwen Weber. She didn't email me back though....she CALLED me!! OMGosh!!! I don't think I stopped smiling for days. She was really great and didn't mind helping me one bit.

Same thing with Kerry Vincent. On the Food Network Cake Challenges, she seems very harsh and firm, but at the show in Tulsa I got a hug from her and she even told me when she'd be eating lunch so I could come find her to sign my book. (She said she wanted to be seated when she signed it.)

Cake celebs are real people. I think some of them are even surprised how highly we lowly cakers esteem them - after all, it's only cake right? We know better!
Audrey
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Audrey
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post #30 of 50
1/26/09 at 8:47pm
When I was in the beginning stages of opening my cake shop, the Small Business Association suggested finding a mentor in another city that might answer some questions and guide you in the right direction. They suggested another city to avoid competitor's issues - but to pick someone whose work you really admired. I chose Gail Watson's Cakes out of New York City.
I politely emailed her asking her if she would mind answering a few questions, since I was in the process of opening a cake shop and told her how much I admired her gorgeous works of art. Basically she responded by telling me she would be happy to answer my questions for a consulting fee of $20,000.
I responded by saying that was a bit out of my budget and thanked her anyway!
I guess her reply was her way of saying "Bug off - leave me alone."
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