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Help with this modern ruffle type cake!

post #1 of 11
Thread Starter 

 

So, I'm looking at this cake trying to figure out the best route to take... My cake will be a 3 tier stacked, 10/8/6 covered in fondant.  I planned to basically take wide pieces of fondant mixed with tylose and start from the top to wrap around.  I think the hardest part will keeping that shape along the edges.  Has anyone ever made something like this?  Is there another way to do this one? 

post #2 of 11
post #3 of 11

i believe that you would have to carve it to get the same look

 

maybe do a 9x8x7x6 and carve off the difference

 

boy that blue one in the link is pretty too

 

and i think the fondant + tylose or cornstarch is the way to go imo

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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post #4 of 11

That's a Charm City cake:

 

http://charmcitycakeswest.com/blog/

 

Its near the bottom of the page.

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
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post #5 of 11

I'm with K8Memphis - I'm not sure you want a 2" difference in the sizes of your tiers - that might be too much of a difference.   I think you could do a pretty good job with tiers with a 1" size difference though. 9-8-7"  - and you might be able to get away without a whole lot of carving that way.   And definitely the fondant + tylose! Good luck - can't wait to see your interpretation!

post #6 of 11

I don't think you have to carve it, you can see on the left where the 3 tiers start. I'd use a 6/7/8 and a lot of fondant.
 

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"Taste your words before you feed them to people."
www.sugaredsaffron.co.uk
www.facebook.com/SugaredSaffron
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post #7 of 11

If I made this, I would use a 6,7,8,9,10,11 single layer cakes, (with the boards between the 7 and 8, and the 9 and 10, ) and carve it into a cone-like shape. 

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 #8 of 11
Thread Starter 

Thanks for your suggestions!  Now that I'm looking at the cake, definitely do not want a 2" difference or to carve too much.  1" difference sounds more like it and I need it to get close to 74 servings so 9/8/7 looks like the way to go.  I can't even imagine having to "undress" my wedding cake before cutting it but hey its what they want!   This is a order for the end of April so I'll definitely post a photo when its completed!  icon_biggrin.gif

post #9 of 11
Quote:

 I can't even imagine having to "undress" my wedding cake before cutting it

 

Maybe have a trial with modeling choc that way it wouldn't need to be undressed and would taste great! ....my fear would be that it'd take too much support before it set again after getting soft from working it.... but it might be an idea :-) plus it's easier to hide seams in modeling choc than fondant with tylose; so you can place your ruffles in shorter, more manageable sections..... I'd trial that firs then go with fondant or GP if that was a failure :-)

post #10 of 11

upon further reflecion

 

to get this same proportion you need a cake that would be about 15 inches tall

 

from about a 9 on the bottom to a 6 on top

 

then the ruffles make it taller and wider looking

 

but the 15 inches tall is important

 

so i'd definitely use some serious suppport into some foam under the bottom board

 

and keep it out of the breeze!!!

 

can't wait for pictures!!!

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #11 of 11
Quote:
Originally Posted by Crazy-Gray View Post

 

Maybe have a trial with modeling choc that way it wouldn't need to be undressed and would taste great! ....my fear would be that it'd take too much support before it set again after getting soft from working it.... but it might be an idea :-) plus it's easier to hide seams in modeling choc than fondant with tylose; so you can place your ruffles in shorter, more manageable sections..... I'd trial that firs then go with fondant or GP if that was a failure :-)

You could always spray it with "keyboard cleaner" to freeze it... hahaha

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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