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How to replicate paisley pattern from invitation?

post #1 of 18
Thread Starter 
Hi,

I got a request to do a wedding cake and incorporate a very intricate paisley and flower pattern that's on the invitation.

I don't trust my piping skills to make it come out as clean and crisp as I would like.

Anyone have suggestions for another method? I was thinking of making it out of Sugarveil using a stencil, but I have to also find a way to make the stencil so it looks like the pattern on the invitation.

Any and all suggestions are welcome and appreciated!!
post #2 of 18
can you photo copy the invite, and use the pattern to make a edible image to wrap the cake with?? This would be the easiest.
post #3 of 18
I have made a reverse copy of a pattern before, then piped over the pattern with buttercream and pressed it to the side of the cake. It gave me a guideline to go over again with buttercream. You can also pipe over the reversed design with royal and let it dry hard. It makes your own impression mat.
post #4 of 18
I agree with that. You can print a sheet of it and back it with fondant, then cut it like an inch or so high and use it like ribbon around the bottom of the tiers. Or you could alternate between that, and tiers inbetween being covered all the way up the sides if you want a little more visual stimulus. That would be very pretty, and precise! Where the strips of image meet you can place a pretty fondant flower (or silk, whatever they're using) that matches the print to 'hide' the 'joints'.
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post #5 of 18
I like the idea of the royal icing "impression mat".... do you have a picture of the paisley?
post #6 of 18
Thread Starter 
Thank you all for the suggestions! I'm attaching an image of the pattern from the invitation. I also scanned it in so you can see how it overlays with the paper from the invitation, which is a teal color. You can see the paisley pattern is really intricate and detailed. So maybe the edible image is the way to go?

They are also having fuschia moth orchids in the centerpieces, and I thought it would be nice to incorporate those into the cake too.

Does anyone have a link to a step-by-step guide to making the impression mat method?

Thanks again, let me know if you have any other thoughts/ideas to share! icon_biggrin.gif
post #7 of 18
Thread Starter 
Here's the image, don't know why it didn't show up before...
LL
post #8 of 18
One thing you want to remember is that, unless you are going to order an edible image printed from the same design and wrap it around the cake (which, that's an option!!!) that you are going to want to simplify this, and just make the cake coordinate with it.

I wish I could just pipe a short swatch for you, to show you what I mean....anyway you can pipe the general design but not add all the microscopic details, and it will still coordinate.
post #9 of 18
Hey Kitagrl, how do you use an impression mat with royal icing? I'm intrigued!! I've only used it with BC, fondant, that sort of thing. Would it work similarly to a chocolate wrap?

MiriamG, do you HAVE an edible image printer? I guess I would make that the deciding factor in how you're going to do it. I do have one, so it would be very easy to print it, back it with fondant, and apply. I agree that piping would be pretty too, and that Kita is right about simplifying if you do pipe it.
Melvira: Mistress of the dark... chocolate!

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Melvira: Mistress of the dark... chocolate!

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post #10 of 18
Quote:
Originally Posted by Melvira

Hey Kitagrl, how do you use an with royal icing? I'm intrigued!! I've only used it with BC, fondant, that sort of thing. Would it work similarly to a chocolate wrap?

MiriamG, do you HAVE an edible image printer? I guess I would make that the deciding factor in how you're going to do it. I do have one, so it would be very easy to print it, back it with fondant, and apply. I agree that piping would be pretty too, and that Kita is right about simplifying if you do pipe it.



Oh I've never tried it but a previous poster said doing one with royal icing and letting it dry.....
post #11 of 18
I think they just mean piping the design with royal and then let it harden and use that as a pattern press to press into the buttercream on the cake to give you lines to follow.
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post #12 of 18
There is a thread on CC on how to make a flexible royal icing so piping and then transferring the design will be easy.

cakeymom
post #13 of 18
Thread Starter 
I don't have an edible image printer, but I have someone who can print it for me.

The flexible RI thing is really interesting!! It seems like a more budget-friendly version of Sugarveil. I found the thread, it's here:

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=676017&postdays=0&postorder=asc&highlight=flexible&&start=0

Thanks!!
post #14 of 18
I am definitely going to check that out!! icon_wink.gif If you have a friend willing to print it out for you, it really could be awesome! Best of luck no matter WHAT you choose!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #15 of 18
Oh, that's pretty.


IMHO, a whole cake covered in paisley, and then such bold colourful flowers is going to add up to one busy cake.

So, I'd do one tier in the tealy blue colour, solid, next tier up in the teal/white paisley. Repeat to the top.

Or white solid tier, paisley tier...

Or scallop/wallpaper solid over top of paisley in a tier.

Or, paisley panels.
Pieces of edible transfer, cut, trimmed in BC/pearls...whatever, and placed in individual panels on the cake...
Orchids in the toppper, smaller orchids scatter placed on the tier tops.

Don't forget to post a picture!

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