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How do you think this cake was done? - Page 2

post #16 of 27
I think it's overlapping strips of fondant. Similar to a ruffle cake, but without thinning or ruffling the edges. Here is one that you can see closer up:
http://cakecentral.com/g/i/3103696/a/3404567/rainbow-colours-wedding-cake-for-a-bride-having-a-rainbow-themed-wedding-bottom-tier-is-a-zesty-lemon-cake-laced-with-a-lemon-syrup-lemon-buttercream-and-curd-filling-coated-in-white-chocolate-ganache-and-homemade-marshmallow-fondant/

The cake in your photo has a slightly different effect because of the colors used.
post #17 of 27

I tried enlarging the picture.  I'm not too sure but it looks like butter cream work to me.  Not to sure about this but for an even look I would guess that the cake was pre marked so there is a line to follow.  Just a guess.

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post #18 of 27
Thread Starter 
Quote:
Originally Posted by goodvibrations View Post
 

Pretty! I think it was topped with the taupe color. Then thin 1-3 white fondant ribbons per tier. Taupe lines made with an extruder.

Do you mean it was completely frosted in taupe buttercream, then the white is fondant ribbons? Interesting.

post #19 of 27
Thread Starter 
Quote:
Originally Posted by Sassyzan View Post

I think it's overlapping strips of fondant. Similar to a ruffle cake, but without thinning or ruffling the edges. Here is one that you can see closer up:
http://cakecentral.com/g/i/3103696/a/3404567/rainbow-colours-wedding-cake-for-a-bride-having-a-rainbow-themed-wedding-bottom-tier-is-a-zesty-lemon-cake-laced-with-a-lemon-syrup-lemon-buttercream-and-curd-filling-coated-in-white-chocolate-ganache-and-homemade-marshmallow-fondant/

The cake in your photo has a slightly different effect because of the colors used.

Yes, I had the same thought when I saw that cake photo in the favorites (which is gorgeous, by the way!) but I still kind of think this one might be all or at least part buttercream. Hmmm.

post #20 of 27

It looks to me to be done in all buttercream by someone with a steady hand and a good turntable.

post #21 of 27
But what about the way it kind of curves at the top of each tier? That makes me think its fondant, just the way that bit looks.
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post #22 of 27
It could be either but to me it looks just imperfect enough to be buttercream as compared to the cake someone posted the link to above that is definitely fondant. If given the choice, I would think it would be easier to achieve with fondant. It is a beautiful cake, I hope we get to see it done!
post #23 of 27

No, not buttercream. It's an Allison Meredith cake, very slightly clearer image here, http://www.torontolife.com/galleries/tiers-of-joy-thirteen-spectacular-wedding-cakes/#cake_magnolia

I would say that is definitely fondant, done in the same manner as a ruffle cake, with just the slightest amount of frilling, enough to just give a touch of texture. Also, the taupe matches the board perfectly, which screams fondant to me.

post #24 of 27
I definitely vote for fondant - especially after seeing the second picture of it.
post #25 of 27
Thread Starter 

Thanks, everyone, for your input! I really appreciate it.

post #26 of 27

I saw a cake once in my Martha Stewart book that was done similar with butter cream. They used the largest rose tip 127 and started at top of cake working their way down. I have seen other cakes like that done with fondant. Both cakes looked pretty to me!!!

post #27 of 27

OK I zoomed in to it at 400% on my massive screen and it's definitely fondant. There is no frilling, they just did strips of fondant overlapping, with the odd white one thrown in. The lighting on the smaller version of the photo makes it look frilled but if you look closer it's not. 

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