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Help please!!!!!!! - Page 2

post #16 of 20
I should point out that the slight unevenness at the base of the bottle is more due to my decision to add on extra modelling chocolate, than anything to do with the RKT icon_wink.gif
New to Cake Central, but have been baking from scratch and decorating for 20 years and running my business for 3 years.
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New to Cake Central, but have been baking from scratch and decorating for 20 years and running my business for 3 years.
Misc 3D Cakes
(10 photos)
Anniversary
(2 photos)
Reply
post #17 of 20

Great attention to detail, love the board with the wood grain, corkscrew etc.

post #18 of 20

Thanks. It was all modelling chocolate. I find it much easier to do wood grain in modelling choc than fondant as the tools can sometimes cause little 'drag' marks in fondant if it starts to set up (I do it freehand, I don't have an impression mat and am too cheap to buy one).

New to Cake Central, but have been baking from scratch and decorating for 20 years and running my business for 3 years.
Misc 3D Cakes
(10 photos)
Anniversary
(2 photos)
Reply
New to Cake Central, but have been baking from scratch and decorating for 20 years and running my business for 3 years.
Misc 3D Cakes
(10 photos)
Anniversary
(2 photos)
Reply
post #19 of 20
Thread Starter 
That's impressive...just just assumed it was a mat... Great work
post #20 of 20

I just did 2 wine bottle cakes and did what previous poster stated.  used wilton fondant and covered a wine bottle let dry for a couple of days.  while it was still somewhat soft cut the sides.  Also used shredded coconut as packaging.  I have to say one of the easiest cakes I made.  Always a crowd pleaser. I rubbed crisco on the bottle to get it a bit shiney.

AppleMark

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