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Has anyone made this cake before?

post #1 of 37
Thread Starter 

I came across this beautiful cake made by Crummb. Just wondering if anyone has made this before and if you could give me a little bit of direction? I have made a dome cake before so I'm okay with that. I havent made ruffles like that so would need advice on how to make them. I ice my cakes with buttercream, not fondant, so I am wondering if the ruffles used in the picture are fondant will they soften if I put them on buttercream. Of maybe they'll just fall off if I use buttercream??  Maybe I should try using gum paste?

 

Any advise/suggestions would be greatly appreciated icon_biggrin.gif

 

Thanks so much in advance!

 

Jennifer

*

post #2 of 37
They look like circles that are ruffled around the edges and left to harden in a flower former or egg crate. You'd want to make many circles in advance, then attach when they are stiff.
post #3 of 37
It might be the way the picture is taken but it looks like they are different shades, like an ombre effect
post #4 of 37
Sorry, also, Gumpaste rolls a bit thinner. You can attach with BC, royal, white chocolate...whatever you like. Just hold in place gently for a second after attaching each one.
post #5 of 37

I think you would get better success if you only let your ruffled circles harden up to 'leather' stage - means you will be able to reshape if necessary to get them to fit closely together.

If they are completely dry it will be difficult to get them to fit and also more chance of breakages
 

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A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

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post #6 of 37

modeling chocolate rolls really thin and tastes better! You need the 3rd tool from the bottom to roll the edges

 

 

watch a fondant ruffle tutorial on youtube

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post #7 of 37
Thread Starter 

Thank you very much everyone for your advise :)  I am wondering, should I use fondant, gumpaste or modelling chocolate as BatterUpCake suggested? I've worked with fondant and gumpaste before but not modelling chocolate. Will the buttercream make the fondant, gumpaste or modelling chocolate soften and then fall off the cake??

post #8 of 37

no....they all work well on BC. I would put them on before they dried though so you can fit the ruffles close together without leaving gaps


Edited by BatterUpCake - 8/13/13 at 5:40pm
post #9 of 37
Modeling chocolate is awesome, I didn't even think of that. Pam's right about breakage. Is it just me or are the colors different shades?
post #10 of 37

Maybe some of them were made in advance and left to dry, but some of them were put on while they were still pliable. See how they fit together? It's very possible foam or wadded up paper towel was inserted in each while they set up on the cake.

 

Personally, I wouldn't risk this cake in buttercream - too much can go wrong...sliding flowers, melting flowers.  I live in southern Texas, so I'm not going to make fragile flowers out of modeling chocolate. They could be all wilty by the time the cake was delivered. In my experience, gumpaste is a nightmare to work with, so I'd mix tylose and fondant which is a dream to work with icon_biggrin.gif. No need to use any kind of icing to put the flowers on - a little tylose glue (tylose and water) is fine. If you have a cold kitchen, gluing them with chocolate might be easiest.

post #11 of 37

I personally would use modeling chocolate also. It will set up and be more delicious to eat and easy to cut, etc. Definitely not hard dried g/p and also putting tylose in fondant , will be somewhat hard and not tasty to me. Just my opinion. The chocolate will be fine as long as the room is cool, car is cool, etc. good luck.

post #12 of 37

SMcKinney:  I think it's the light and shadow that makes it look like different shades of pink but I don't think it is.

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post #13 of 37
Quote:
Originally Posted by icer101 View Post

I personally would use modeling chocolate also. It will set up and be more delicious to eat and easy to cut, etc. Definitely not hard dried g/p and also putting tylose in fondant , will be somewhat hard and not tasty to me. Just my opinion. The chocolate will be fine as long as the room is cool, car is cool, etc. good luck.


Of course no one would eat that part. But that's not modeling chocolate in the photo. I thought the OP wanted to make it look like the picture, she didn't ask how to make it taste better. And she's never used modeling chocolate? Why direct her something to new medium to work in? The cake is already challenging enough

post #14 of 37

I,m sorry. howsweet, i didn,t mean to say anything out of turn. I was just agreeing with BatterUpCake. She had posted that was a good way to go and how she thought it would taste better. I have never in the years , i have posted on c/c tried to give bad advice. I am sorry you took it that way. I hope JPepper, that i didn,t offend you. I,m sorry if i did.

post #15 of 37
Thread Starter 

Icer101, I appreciate everyone's advise and didnt take your comment as negative :)  I am, though, finding that everyone has a very different opinion on this...lol...which makes it difficult to decide which way to go...lol!  I think in the original cake the ruffles were made with fondant, however, this particular baker covers her cakes in fondant, whereas I prefer to use buttercream. And with buttercream comes different challenges with softening fondant decorations etc. I wasn't actually counting on the ruffles being edible....I was thinking that even in the original cake they would be removed prior to cutting the cake since the original baker mentioned that she made them days ahead of time.

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