Cake Central › Cake Forums › Cake Talk › Candy Making & Pulled Sugar / Blown Sugar › Can anyone explain this to me!...Pls???????
New Posts  All Forums:Forum Nav:

Can anyone explain this to me!...Pls???????

post #1 of 20
10/8/07 at 9:05pm
Thread Starter 
I went to the Oklahoma State show and i saw the winner cake..She did some Extension work hanging from nothing but air.. icon_surprised.gif I can get over it...I have tried to search on how is done but they always talk about a bridge...Pls...someone explain...I am attaching the photo so u can see what I am talking about!
LL
Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
Reply
Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
Reply
post #2 of 20
10/8/07 at 11:06pm
That is beautiful work.

typically, the cake is tilted so the strands hang down until they are dry, then the cake is turned for the next section.

It takes a lot of practice, and getting the hang of royal icing.
Cake. So many flavors, so little time.
Reply
Cake. So many flavors, so little time.
Reply
post #3 of 20
10/8/07 at 11:09pm
Thread Starter 
How do they achieve the scalloped then???
Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
Reply
Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
Reply
post #4 of 20
10/9/07 at 7:08pm
I think the scalloped is piped first and then lines are piped from top to the bottom of scallop.
Reply
Reply
post #5 of 20
10/9/07 at 7:16pm
I think the scalloped is piped first and then lines are piped from top to the bottom of scallop.
Reply
Reply
post #6 of 20
10/13/07 at 11:55pm
You do what they call drop loops first and build that a bite maybe 3 on tope of each other and then you do what they call string work where you drop lines from the side of the cake. Its all done in royal icing. Very time comsuming and you need a lot of practice to be able to get you loops the same size and length everytime. And just for the record I can do it and have done so. You can also add $100 per cake for the work if not more.
Reply
Reply
post #7 of 20
10/18/07 at 2:16pm
Christine Flynn's Extension Work is a great book on the subject if you want to get into that sort of thing.
Pam
Reply
Pam
Reply
post #8 of 20
10/19/07 at 9:29pm
i am not quite sure how they do it below the board...but the ones close to the cake...they put pins in and pipe the scallop useing the pins as support..then they do the other lines and when its dry they carefully remove the pins.
Bake On!!!
Reply
Bake On!!!
Reply
post #9 of 20
10/19/07 at 9:30pm
Couldn't each of the scallops be done, flat, on a board, allowed to dry, then attached to the cake? I would think that would be a lot easier.
........BUTTERCREAM POWERED........

Make 10 flowers from Buttercream, DVD
www.cakegenie.com
Reply
........BUTTERCREAM POWERED........

Make 10 flowers from Buttercream, DVD
www.cakegenie.com
Reply
post #10 of 20
10/19/07 at 9:36pm
Quote:
Originally Posted by duckduck

Christine Flynn's Extension Work is a great book on the subject if you want to get into that sort of thing.



is that the name of her book? i just tried to google it and nothing comes up...please and thank you
Reply
Reply
post #11 of 20
10/19/07 at 9:52pm
kjgjam22's explanation is correct.

I had my camera set to super zoom on all of those cakes. There was some amazing stringwork going on!
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
Reply
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
Reply
post #12 of 20
10/20/07 at 11:38am
http://www.half.ebay.com/
has a copy of Christine's book but it's $57. I spelled it wrong. It's Flinn, not Flynn. Sorry about that.
Pam
Reply
Pam
Reply
post #13 of 20
10/20/07 at 11:44am
http://www.amazon.com/Extension-Sugarcraft-Skills-Christine-Flinn/dp/1853915777

God Bless America!!!! Ya'll have GOT to see this!!!!!!

http://www.ladycakes.com/images/ICES2003/ABC%20String%20Work%20Top01057.jpg
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
Reply
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
Reply
post #14 of 20
10/20/07 at 12:20pm
I know that Toba Garrett does a lot of work like this, and I've seen other books from the library (mostly from England and Australia) that feature elaborate "bridge" or "string" work.
---
Believe nothing, no matter where you read it or who said it, unless it agrees with your own reason and your own common sense. ---Buddha
Reply
---
Believe nothing, no matter where you read it or who said it, unless it agrees with your own reason and your own common sense. ---Buddha
Reply
post #15 of 20
10/20/07 at 12:27pm
I've seen a little here and there in books but the Flinn book has the most techniques I've seen in one place. It's pretty thorough and lots of pictures on the how to.
Pam
Reply
Pam
Reply
New Posts  All Forums:Forum Nav:
  Return Home
Cake Central › Cake Forums › Cake Talk › Candy Making & Pulled Sugar / Blown Sugar › Can anyone explain this to me!...Pls???????