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

post #1 of 20
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
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Thanks Edna
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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
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post #2 of 20
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.
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Cake. So many flavors, so little time.
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post #3 of 20
Thread Starter 
How do they achieve the scalloped then???
Visit my website.. www.designmeacake.com
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Check my Gumpaste Tutorials in You tube
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Check my new Blooms and Vines DVD!



Thanks Edna
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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
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post #4 of 20
I think the scalloped is piped first and then lines are piped from top to the bottom of scallop.
post #5 of 20
I think the scalloped is piped first and then lines are piped from top to the bottom of scallop.
post #6 of 20
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.
post #7 of 20
Christine Flynn's Extension Work is a great book on the subject if you want to get into that sort of thing.
Pam
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Pam
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post #8 of 20
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.
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Bake On!!!
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post #9 of 20
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.
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........BUTTERCREAM POWERED........

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post #10 of 20
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
post #11 of 20
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!
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miniature cake tutorial

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"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
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post #12 of 20
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
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Pam
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post #13 of 20
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

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

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
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post #14 of 20
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
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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
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post #15 of 20
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
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Pam
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