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Amazing cake vertical stripes - Page 3

post #31 of 54
10/4/08 at 9:39pm
Quote:
Originally Posted by all4cake

http://en.allexperts.com/q/Desserts-747/Cake-Decorating-making-chocolate.htm



This one explains it really well! Thanks for all the links All4cake!! thumbs_up.gif
KJV - PROVERBS 15:1 A soft answer turneth away wrath: but grievous words stir up anger.
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KJV - PROVERBS 15:1 A soft answer turneth away wrath: but grievous words stir up anger.
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post #32 of 54
10/4/08 at 9:49pm
sure 'nuf! I'm still looking for that flower that I seen on a cake while looking for how-tos for modeling chocolate that looks like the flower on the jar on the cover of the polymer clay magazine.
"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 #33 of 54
10/4/08 at 9:59pm
I found it! I found it!

scroll down a little more than halfway...there's a flower on a cake and the same kind on a cupcake....

http://neohiodecorators.tripod.com/id13.html

looks like the same technique used in the flower that's on the jar on the cover of this how-to book for polymer clay...

http://www.amaco.com/prod-clay-techniques-with-a-pasta-machine-547.html#

I reckon I was just tryin' to substantiate my claim that pretty much anything you can do with polymer clay you can also do with candy clay/modeling chocolate/chocolate plastic....sorry if I got carried away.
"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 #34 of 54
10/5/08 at 4:42am
Now this thread turned into a really useful one for me. Thanks for the interesting links. I wasn't too intrigued by striped cakes before but reading about it makes me want to do it really bad.

all4cake, the page you are referring to won't pull up. It clicks on and then goes to an advertisement.
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post #35 of 54
10/5/08 at 5:00am
Could you get the same affect buy rolling out the clay and using masking tape and then painting inside? (or airbrushing) The lines would be straight.
Jen...
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post #36 of 54
10/5/08 at 5:52am
Painting chocolate can be a pain.. it likes to resist the paint. It could be done though.
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post #37 of 54
10/5/08 at 6:52am
Even using the pasta machine you wouldn't be able to get two sheets exactly alike as on this cake. It looks to me like they did an edible image on top of their choc clay wrap. Either that or a chocolate transfer, where the pattern is rubbed off the sheet onto the clay wrap then applied to the side of the cake. I don't see how anyone could get strips of fondant applied that perfectly straight, let alone make it so exact on one tier after another.

I love some of the patterns on the cakes on the Cake Work site. Wow!
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #38 of 54
10/5/08 at 7:32am
Here's a thought . . . what about Sugarveil? Saw some postings regarding another topic 'stretchy royal icing' and saw this. Could be the trick they use to get the clean lines and ease of use.

http://www.sugarveil.com/index.htm

B2B
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post #39 of 54
10/5/08 at 7:47am
Hum - lots of ideas from everyone here but I personally think that he paints onto chocolae plastic sheets.

His dilema was in making the lines even which occur when applying the whole sheet to the cake as he stated under one of his pictures on Flickr. If you notice in one of his pictures (68 of them total) he rolls the end point which is a clue that he rolls the entire sheet and then unrolls onto the cake when applying to the cake which would account for the uneven lines.

So, my vote is for a painted surface, either with brushes of different widths or with an airbrush.
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post #40 of 54
10/5/08 at 10:20am
Quote:
Originally Posted by bettinashoe

Now this thread turned into a really useful one for me. Thanks for the interesting links. I wasn't too intrigued by striped cakes before but reading about it makes me want to do it really bad.

all4cake, the page you are referring to won't pull up. It clicks on and then goes to an advertisement.



I'm not sure to which link you refer. The last link in the last of my posts that include links is an advertisement for a polymer clay using a pasta machine how-to book. If you click on it, it should enlarge. It's the flower on the jar on the cover of the book that looks like the flower on the cake a little more than halfway down on the first link.
"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
Reply
post #41 of 54
10/5/08 at 10:30am
I haven't read this entire thread yet but there is a thread around here someplace on wrapping a cake in chocolate by ShirleyW -- those techniques could easily be adapted to do these horizontal stripes.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #42 of 54
10/5/08 at 11:22am
I was fascinated with all the links that were posted, including the polymer clay and the pasta machine, all4cake. Plus the photos of the cakes that you posted with it. I don't have a pasta machine but I think I'm going to get one.
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post #43 of 54
10/5/08 at 11:59am
Cakeworks uses rea whitel chocolate callebaut in their modeling chocolate. The pattern is there signature using proprietary screen printing techniques.The guy at baking arts use to work (possibly still does) at Cake Works.
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post #44 of 54
10/5/08 at 12:51pm
Did you guys see Ace Of Cakes when they made a striped cake? It wasn't chocolate, but maybe the same idea would work. They had to call Collette to figure it out, and what they did was roll out a large sheet of fondant to wrap around the cake, and while it was still laying on the counter, adhered to stripes to it. Then they lifted the whole thing up and wrapped the outside of the cake...maybe that's how they made this cake?
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post #45 of 54
10/5/08 at 1:06pm
I didn't see that episode of Ace of Cakes (I thought I had seen them all), but wouldn't it be nice to just "call Colette" whenever you have a question about cake decorating?
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