Cake Central › Cake Forums › Cake Talk › How Do I? › billowing technique, how do you do this, it's awesome.
New Posts  All Forums:Forum Nav:

billowing technique, how do you do this, it's awesome. - Page 3  

post #31 of 136
Link?
post #32 of 136
I am talking about the link that Relznik just sent, few post up.
post #33 of 136
Ok, that video was sure helpful,but for a puffier look,one might use a thicker piece of fondant underneath or something. Thanks for posting.
Judge the character of a man by how he treats those who can do nothing for him.
Judge the character of a man by how he treats those who can do nothing for him.
post #34 of 136
actually, the pic of the cake the poster linked us to , the diamond effect was done with the 3 diamond cutter. Then ,the billowing effect was done on the cake. The link showing , using the fondant pieces was used on a cake board, to use as the top to the sewing basket. Then she showed how to make those marks with the dresden and veining too.
post #35 of 136
I just went to the website and the video won't come up. Can someone email me the directions?
post #36 of 136
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
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
post #37 of 136
I thought the OP was referring to the gold portion/2nd tier of the cake.

http://www.flickr.com/photos/25863947@N05/5238310838/

Does anyone know how to do that?
post #38 of 136
Quote:
Originally Posted by mysweetsugar75

I thought the OP was referring to the gold portion/2nd tier of the cake.

http://www.flickr.com/photos/25863947@N05/5238310838/

Does anyone know how to do that?


That's the same technique, called "billowing." The gal who did the pink cake is the originator of that and she is the one who taught the gal on Flickr with the gold cake how to do it.
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
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
post #39 of 136
Wonderful technique. I agree with artscallion that it looks like a think sheet of fondant wrapped around a marshmallow or something.
post #40 of 136
Quote:
Originally Posted by bobwonderbuns

Quote:
Originally Posted by mysweetsugar75

I thought the OP was referring to the gold portion/2nd tier of the cake.

http://www.flickr.com/photos/25863947@N05/5238310838/

Does anyone know how to do that?


That's the same technique, called "billowing." The gal who did the pink cake is the originator of that and she is the one who taught the gal on Flickr with the gold cake how to do it.



Yes, but I think mysweetsugar means that the video that people are linking to is how to do the quilted sides, not how to do the gold billowing part, which is what the OP was referring to, I think.
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
post #41 of 136
Do you think she made each one than attached them? Its seems it would be hard to get it all even with applying fondant over bulging masses of marshmallow or raised fondant on the side of the cake. How ever she did it, it's beautiful !
post #42 of 136
Quote:
Originally Posted by gbbaker

Do you think she made each one than attached them? Its seems it would be hard to get it all even with applying fondant over bulging masses of marshmallow or raised fondant on the side of the cake. How ever she did it, it's beautiful !



My guess is that she did make them all separately before applying them to the cake. Otherwise you wouldn't really be able to get your fingers in there to pinch the ends.
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
post #43 of 136
I have to agree with whoever said marshmallow underneath probably. I've been staring at this picture and contemplating how I would do it, and the options are a lot of cake carving, then put smbc, chill, carve in some more, then thick-ish fondant, then impression it. OR marshmallows individually wrapped and placed. or if it's on a dummy layer, maybe just cotton balls.

I think probably if I were to do it for a real cake layer, I would go with all of the carving.
Alison
Alison
post #44 of 136
i try this gum paste mix w fondont
post #45 of 136
sorry i thy to ad a picture but dint workicon_sad.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: How Do I?
This thread is locked  
Cake Central › Cake Forums › Cake Talk › How Do I? › billowing technique, how do you do this, it's awesome.