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billowing technique, how do you do this, it's awesome. - Page 4  

post #46 of 136
I think if you had your rectangle of fondant and had maybe a miniature marshmallow and rolled and pinched the ends and puffed it up and trimmed the edges, kinda of looking like a cellophane wrapped piece a of candy,that might be the way to start to figure this out. I think I may try this today.
post #47 of 136
I don't want to sound silly, but are you guys talking about the second tier of the cake that is gold with billows and buttons. That tier doesn't look edible to me, it looks like fabric. Where did you hear that it was fondant? Are you sure?

I'm just curious because if that tier is cake, this person really is a miracle worker. I've never seen anything like it!
post #48 of 136
if you loock at my picture you see its pink.
post #49 of 136
Ctirella, did you use marshmallows?
post #50 of 136
no i just mold and let dry.
post #51 of 136
I was playing around with this all day yesterday trying to figure this out. I tried to do a row and also individually. Ctirella, did you dry them seperatly then apply it to the cake? Your pic looks good. I think I'm going to try doing each one individually, and attach to the cake. When looking at the picture a slightly darker shade was to be applied to the "folds" to give a realistic appearance.
post #52 of 136
i dry individually.
post #53 of 136
Quote:
Originally Posted by KathysCC

I don't want to sound silly, but are you guys talking about the second tier of the cake that is gold with billows and buttons. That tier doesn't look edible to me, it looks like fabric. Where did you hear that it was fondant? Are you sure?

I'm just curious because if that tier is cake, this person really is a miracle worker. I've never seen anything like it!



From the description of the cake on the person who made its Flicker page...

"...We worked together on the ivory billowing divider.....it was soo cool and what a super effect!!! After it dried I airbrushed it to give it some depth and luster."

That she says, "after it dried" makes me think it's gumpaste or fondant. Though she could have wet some fabric. She does say that it is a dummy layer. But that doesn't really mean anything regarding the decorations.
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 #54 of 136
Quote:
Originally Posted by artscallion

Quote:
Originally Posted by KathysCC

I don't want to sound silly, but are you guys talking about the second tier of the cake that is gold with billows and buttons. That tier doesn't look edible to me, it looks like fabric. Where did you hear that it was fondant? Are you sure?

I'm just curious because if that tier is cake, this person really is a miracle worker. I've never seen anything like it!



From the description of the cake on the person who made its Flicker page...

"...We worked together on the ivory billowing divider.....it was soo cool and what a super effect!!! After it dried I airbrushed it to give it some depth and luster."

That she says, "after it dried" makes me think it's gumpaste or fondant. Though she could have wet some fabric. She does say that it is a dummy layer. But that doesn't really mean anything regarding the decorations.



The only thing about it being a dummy layer is you could keep some cotton balls or something in there that wasn't edible.
Alison
Alison
post #55 of 136
You wouldn't need cotton balls to get the effect. It can be molded like Ctirella did. Pinch the sides and make indentations with your stick tool.
post #56 of 136
It's fondant, I know Andrea and she wouldn't ever use fabric on a cake when she could make it edible.
Three Little Blackbirds (TLBCakes)
Three Little Blackbirds (TLBCakes)
post #57 of 136
I've been following the links you all have posted here and seen more photos of this technique. All I can say is "WOW"! I really thought that was fabric on the cake...amazing!
post #58 of 136
A lot of those competitions require all decorations to be edible.

But to get them all uniform, I bet she did use something underneath while drying and then did not need them once dried. I think I'll try it sometime soon! Looks so fun! =)
post #59 of 136
Hi Everyone,
My name's Susan Trianos and I'm the lady who created the Tufted Billoweave (TM) technique. Andrea and I are good friends and so far, she is the only person who I've shared this technique with.

WOW, I had no idea that so many people were interested!! Well, I know you all know that I will be doing a tutorial on this technique in the Jan/Feb issue of Cake Central. Until it's been distributed, I've been asked to keep the method quiet.

So far, nobody has guessed...some are close though.
Thanks for your interest...hold tight, it's coming soon.
Have a great weekend everybody!!
Susan
P.S. Hi Diane icon_biggrin.gif
post #60 of 136
Quote:
Originally Posted by Peecheekeeno

Hi Everyone,
My name's Susan Trianos and I'm the lady who created the Tufted Billoweave (TM) technique. Andrea and I are good friends and so far, she is the only person who I've shared this technique with.

WOW, I had no idea that so many people were interested!! Well, I know you all know that I will be doing a tutorial on this technique in the Jan/Feb issue of Cake Central. Until it's been distributed, I've been asked to keep the method quiet. So far, nobody has guessed...some are close though.

Thanks for your interest...hold tight, it's coming soon.
Have a great weekend everybody!!
Susan
P.S. Hi Diane icon_biggrin.gif



Pleased to meet you!! I have to ask -- did you ever get your pink cake back???? (Inquiring minds want to know!!) icon_lol.gif
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
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