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billowing technique, how do you do this, it's awesome. - Page 7  

post #91 of 136
Quote:
Originally Posted by Cristi-Tutty

I hope to get it this week since I received an email saying that it was shipped... icon_smile.gif



Cristi-Tutty, I'm pretty sure its only the Oct/Nov issue thats been been shipped. We'll probably have to wait a while for the Jan/Feb issue to arrive.
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 #92 of 136
I think it is made with circles of fondant. Then picked up on 2 sides and pinched then laid in a form of some sort to dry. I think maybe they used the foam egg-crate bed topper foam. Equal sized circles pinched up would create the uniform size. And a uniform mold would keep everything uniform too.

I love figuring out how things are done without instructions from home improvement projects to cake decorating. Can't wait to see how it was actually done.
post #93 of 136
Quote:
Originally Posted by BoozeBabe

I think it is made with circles of fondant. Then picked up on 2 sides and pinched then laid in a form of some sort to dry. I think maybe they used the foam egg-crate bed topper foam. Equal sized circles pinched up would create the uniform size. And a uniform mold would keep everything uniform too.

I love figuring out how things are done without instructions from home improvement projects to cake decorating. Can't wait to see how it was actually done.


I'm with you. Once they were dry they could be attached to a fondant covered tier and attached with chocolate or something. I think they would pull off of BC....
I seriously can't stop staring at that pink wedding dress cake....
post #94 of 136
The billowing is absolutely beautiful on the cake. Can't believe someone stole her entry. And the Elaine Thomas link was helpful. Thank you for posting.
Grandma, I continued with my cakes. All that you taught me I am taking with me as I move forward. I miss you. Everytime I mix my batter please lay your hands on the mixer. Everytime I show my cakes it's "OUR" work on display. I hope I make you proud!
Grandma, I continued with my cakes. All that you taught me I am taking with me as I move forward. I miss you. Everytime I mix my batter please lay your hands on the mixer. Everytime I show my cakes it's "OUR" work on display. I hope I make you proud!
post #95 of 136
i enjoy reading this thread some of the comments make me laugh,i hope somebody could share to us how they have done this billowing technique.
post #96 of 136
Quote:
Originally Posted by Love2BakeCakes

... Can't believe someone stole her entry...



I'd bet good money that they stole it for the sole reason of taking it apart to see how this technique was done. If I were the creator, I'd be checking the entries to other competitions now to see if any cakes like this show up. Of course, that'll only work until we get the Jan/Feb issue. After that, I predict this will replace the topsy turvy as the next overdone trend.
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 #97 of 136
Quote:
Originally Posted by artscallion

Quote:
Originally Posted by Love2BakeCakes

... Can't believe someone stole her entry...



I'd bet good money that they stole it for the sole reason of taking it apart to see how this technique was done. If I were the creator, I'd be checking the entries to other competitions now to see if any cakes like this show up. Of course, that'll only work until we get the Jan/Feb issue. After that, I predict this will replace the topsy turvy as the next overdone trend.



My thoughts exactly. What other reason could there be?
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 #98 of 136
So, I've been contemplating the technique and all and I showed it to my husband who said, don't waste your time. He was like, think through your brides, is there ANYONE who would have been sold on this. He's so right too. And surely it takes time, which costs money. And the cake serving reality is that if it's dried poofs that are then attached it will become a horribly crumbly mess when it is cut. It's nice to have someone to balance my obsessions.
Alison
Alison
post #99 of 136
Quote:
Originally Posted by aligotmatt

So, I've been contemplating the technique and all and I showed it to my husband who said, don't waste your time. He was like, think through your brides, is there ANYONE who would have been sold on this. He's so right too. And surely it takes time, which costs money. And the cake serving reality is that if it's dried poofs that are then attached it will become a horribly crumbly mess when it is cut. It's nice to have someone to balance my obsessions.



Maybe, but like I said before, I saw this on a cake at the OK State Sugar Art Show and I took a bunch of pictures to try and do it on my DD's wedding cake. I think it is a beautiful technique!!!
post #100 of 136
I'm not saying it's not pretty. Just that obsessing on figuring it out will most likely not benefit my business. It's not really the type of brides that contact me...
Alison
Alison
post #101 of 136
Since I've now gotten a few emails asking how I did my pink cake ( thanks to the last one that linked to this thread icon_smile.gif ) I will just answer it here. After embossing my cake with the desired pattern I take my veining tool and sculpt in to out (thinker in the base and thinner out). It helps if you do right away while the fondant is still softer and not to dig in to close to the cake.
Sweet Regards
Lori
Follow on TWITTER: http://twitter.com/TheCaketress

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Follow on TWITTER: http://twitter.com/TheCaketress

Like on FACEBOOK http://bit.ly/bRngi1

THE CAKETRESS BLOG: http://thecaketressblog.com/
post #102 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.



Also I still don't know when that episode will air but what I do know it will air in the US months before I will see it here in Canada. I believe they list upcoming episodes on the Food Network Site. I'm in the Renaissance Challenge.
Cheers
- L
Follow on TWITTER: http://twitter.com/TheCaketress

Like on FACEBOOK http://bit.ly/bRngi1

THE CAKETRESS BLOG: http://thecaketressblog.com/
Follow on TWITTER: http://twitter.com/TheCaketress

Like on FACEBOOK http://bit.ly/bRngi1

THE CAKETRESS BLOG: http://thecaketressblog.com/
post #103 of 136
Quote:
Originally Posted by The_Caketress

Since I've now gotten a few emails asking how I did my pink cake ( thanks to the last one that linked to this thread icon_smile.gif ) I will just answer it here. After embossing my cake with the desired pattern I take my veining tool and sculpt in to out (thinker in the base and thinner out). It helps if you do right away while the fondant is still softer and not to dig in to close to the cake.
Sweet Regards
Lori



Thankyou for sharing your technique. You are an amazingly talented artist. icon_smile.gif
Shoot for the moon and even if you miss you will still land among the stars!!!
Shoot for the moon and even if you miss you will still land among the stars!!!
post #104 of 136
Quote:
Originally Posted by The_Caketress

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.



Also I still don't know when that episode will air but what I do know it will air in the US months before I will see it here in Canada. I believe they list upcoming episodes on the Food Network Site. I'm in the Renaissance Challenge.
Cheers
- L


I was in the Challenge right after yours (Awesome 80's) so we may have crossed paths. Can't wait to see your episode.
post #105 of 136
Quote:
Originally Posted by warchild

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/



Thank you! That's a very good blog, too.
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Cake Central › Cake Forums › Cake Talk › How Do I? › billowing technique, how do you do this, it's awesome.