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new pic to do - Page 2

post #16 of 24
Quote:
Originally Posted by mommytocjnalexis

.... Also the lace pattern, do you really think it's connected by RI? I saw this cake somewhere and I was wondering how the heck they got that lace work, I thought maybe a cutter of some sort but now I'm really curious!



I agree with the OP that the lace was created with cut-out pieces of fondant connected with royal icing. The fondant can be cut by hand or with mini-cutters. Some you find in stores with the polymer clay supplies, or search the web.

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

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There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

Reply
post #17 of 24
I have a young bride that posted that pic on my facebook for an August wedding. I love that cake! There was no link though.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #18 of 24
I have a viagra cake to do and did a search and this cake was in the results icon_confused.gif But here are the links! The decorator is Amy Beck Cake Design in Chicago.http://www.amybeckcakedesign.com/
The link to Bride's magazine http://www.brides.com/blogs/aisle-say/2011/04/lace-wedding-cake.html
And this is the photographer's blog, you can see the back! http://www.claryphotoblog.com/2010/09/mark_and_gina_1.html(Plus a pic of the bride cutting it that looks like she is having a moment of some sort icon_redface.gif )
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #19 of 24
shanter - Thanks for the clarification, what a cool idea! Yes my rookieness is clearly showing throw. icon_redface.gif

Annabakescakes -
Quote:
Quote:

(Plus a pic of the bride cutting it that looks like she is having a moment of some sorticon_redface.gif )

Lol, that is not the pic I would want posted on the photographers blog but the rest of the pics were beautiful, thanks for sharing![/quote]
I still have a long way to go in the skills department but each day is a new adventure!
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I still have a long way to go in the skills department but each day is a new adventure!
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post #20 of 24
Thank you for the links!
post #21 of 24
Thread Starter 
If any one can tell how to do the middle tier

i tried on cake but it failed
post #22 of 24
A very beautiful one, can't wait to see the results !
~ Nora ~
Chemistry in Kitchen ? Baking cakes...
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~ Nora ~
Chemistry in Kitchen ? Baking cakes...
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post #23 of 24
My thoughts on how that middle tier was achieved: Buttercream!

After you do you normal crumb coat.. you then shape a layer of buttercream into a bunching effect. Then put cake in fridge to get buttercream cold and then cover. You can shape the buttercream under the fondant if you are not completely happy with the look.

I am assuming this is how it is done. but I have recently discovered that I can manipulate buttercream under fondant to create ridges and other effects.
post #24 of 24
Quote:
Originally Posted by wafawafa

Bump

Keep in mind that after a couple of days what tastes like "not-fresh" to you is "fresh" to most people.ZDDN-II nitrogen quantification protein determination kjeldahl distillation
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