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billowing technique, how do you do this, it's awesome. - Page 6  

post #76 of 136
Quote:
Originally Posted by erin2345

Can you seriously copyright a cake technique?! So, if someone else was to make billows on their cake, she could sue? Am I the only one who thinks that is a tad ridiculous?!

I copyright polka dots then!



Sorry I mispoke. Yust went back and reread. She didn't copyright the technique. She trademarked the name for the technique, "Tufted Billoweave"

But if you get polka dots, I call stripes. icon_biggrin.gif
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 #77 of 136
Wow..it's beautiful.

My guess is a thin fondant snake, with a larger fondant sleeve wrapped around it, seam in back - then pinched every 2 or 3 inches.
Maybe dried first on a fat tube shape...
This is for one row, obviously.

I don't know!
I do know I want this issue!
post #78 of 136
The same design, but not "puffed up" can be seen on Caketress's blog. Her cake is featured in the lastest Todays Bride Magazine.

I'm taking a wild guess but I think its an impression mat that both decorators used, with one using the design flat, the other adding a bit of "stuffing" for a different effect.

You can see Caketress's cake on the link. Scroll down to the pink & coral wedding cake. Its a beauty, as is all her cakes!

http://thecaketressblog.com/
Respect for ourselves guides our morals; respect for others guides our manners.
Respect for ourselves guides our morals; respect for others guides our manners.
post #79 of 136
Quote:
Originally Posted by warchild

The same design, but not "puffed up" can be seen on Caketress's blog. Her cake is featured in the lastest Todays Bride Magazine.

I'm taking a wild guess but I think its an that both decorators used, with one using the design flat, the other adding a bit of "stuffing" for a different effect.

You can see Caketress's cake on the link. Scroll down to the pink & coral wedding cake. Its a beauty, as is all her cakes!

http://thecaketressblog.com/



I read this blog every day. It was the first thing that came to my head, that if anyone had done this, it would be her.

But I went through all the entries, from beginning to end, and the puffed stuff, which is what they're talking about here, is nowhere there. But yes, I saw the beautiful pink & coral wedding cake. I keep looking at it every day. It's very unfortunate that I can't go take classes at the Bonnie Gordon school where Lori Hutchinson is teaching now.
post #80 of 136
Quote:
Originally Posted by imagenthatnj

Quote:
Originally Posted by warchild

The same design, but not "puffed up" can be seen on Caketress's blog. Her cake is featured in the lastest Todays Bride Magazine.

I'm taking a wild guess but I think its an that both decorators used, with one using the design flat, the other adding a bit of "stuffing" for a different effect.

You can see Caketress's cake on the link. Scroll down to the pink & coral wedding cake. Its a beauty, as is all her cakes!

http://thecaketressblog.com/



I read this blog every day. It was the first thing that came to my head, that if anyone had done this, it would be her.

But I went through all the entries, from beginning to end, and the puffed stuff, which is what they're talking about here, is nowhere there. But yes, I saw the beautiful pink & coral wedding cake. I keep looking at it every day. It's very unfortunate that I can't go take classes at the Bonnie Gordon school where Lori Hutchinson is teaching now.



Sheesh, I tried replying to you twice but both disapeared when I hit submit? Third time lucky they say..

I left out "impression mat" on my last post. Thats what I think it used for both cakes as the design is so consistant. One cake has the design almost flat, the other it's poofed up but its still the same design.

I thought the poofy cake might be two layers of fondant back to back with extra fondant to fill the poofs, but quickly realized that would make the fondant too heavy. I suppose the how to's will be a guessing game for now. It'll be nice to see how its actually done when the Jan/Feb magazine arrives. icon_lol.gificon_rolleyes.gificon_wink.gif

Yes, it would be awesome attending classes with Lori Hutchinson! What a treat that would be. She is amazing!
Respect for ourselves guides our morals; respect for others guides our manners.
Respect for ourselves guides our morals; respect for others guides our manners.
post #81 of 136
Warchild, if you find out when the Food Network show airs that has Lori and Marina Sousa in the same challenge, promise you'll shout it somehow. I check all the time and I'm afraid to miss it. Sorry for hijacking the thread. I guess we'll have to wait for the tutorial in the magazine.
post #82 of 136
i think that maybe each one is wrapped like a candy or a wrapped marshmallow, who knows LOL but i dont get the magazine only cause of money right now, so if any one of you do get it can u please write in here and tell me how it is accomplished. Thanks so much! I wanted to do it as a mother's day cake!
~tRe
post #83 of 136
Quote:
Originally Posted by imagenthatnj

Warchild, if you find out when the Food Network show airs that has Lori and Marina Sousa in the same challenge, promise you'll shout it somehow. I check all the time and I'm afraid to miss it. Sorry for hijacking the thread. I guess we'll have to wait for the tutorial in the magazine.



Will do! thumbs_up.gif

Here's a little something you might enjoy. A short article about a decorators private lesson with Lori Hutchinson.

http://dascupcake.wordpress.com/2011/01/11/crafting-couture-cupcakes-with-a-true-cake-artist-my-lesson-with-lori-hutchinson/
Respect for ourselves guides our morals; respect for others guides our manners.
Respect for ourselves guides our morals; respect for others guides our manners.
post #84 of 136
There was a cake at the OSSAS that had that technique done on it, and I don't think it could have been an impressions mat. I can't wait for the Jan/Feb issue!!! icon_biggrin.gif
post #85 of 136
now's that's one issue I will pay the individual magazine price for!!!!!!!
Failure is not an option!!
Failure is not an option!!
post #86 of 136
You could use cotton candy to make it poofy.
post #87 of 136
I love how this looks.. can't wait to see how it's done!!! Is the issue going to have a tutorial or is it just going to feature this cake...
make life what you want it to be
make life what you want it to be
post #88 of 136
I'm thinking it is a large marshmallow cut in half behind the fondant to make it puffy. Thin rolled fondant, cut in strips wide enough to cover the marshmallow on the front and sides. Carefully pinched on each end and pressed slightly against the table to make the ends flat on the back. I don't know if that is how she did it or not, but I believe this would work. You would have a flat and solid surface on the back of each puff to stick to a cake.
Cakes are my canvas and icing is my medium.
Cakes are my canvas and icing is my medium.
post #89 of 136
When we get the Jan/Feb issue, it will be fun to see who came the closest to how she did it! thumbs_up.gif
post #90 of 136
I hope to get it this week since I received an email saying that it was shipped... icon_smile.gif
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