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This is a beautiful technique, do you know what it is called?

post #1 of 18
Thread Starter 
http://media-cache-ak0.pinimg.com/originals/a3/e4/de/a3e4ded6d3075aaa9303c1290b5fb80e.jpg

Hi, I would like to know how tho achieve the look on the bottom tier. do you know of any tutorials or how it's done, what it's called etc. Thanks!
post #2 of 18

VERY thinly rolled fondant, rolled into roses and stuck on the cake.

 

Liz

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Follow me on my Twitter handle: @Sugar_Iowa

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post #3 of 18
Actually how i get the look on the top tier?
post #4 of 18

Smoothed buttercream or fondant.  Do a search.

 

Liz

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post #5 of 18
Do you mean the silver color? It looks like airbrush silver. You could mix silver luster dust with alcohol but I'm not sure it would produce the same look
post #6 of 18
Quote:
Originally Posted by divinecc View Post

http://media-cache-ak0.pinimg.com/originals/a3/e4/de/a3e4ded6d3075aaa9303c1290b5fb80e.jpg

Hi, I would like to know how tho achieve the look on the bottom tier. do you know of any tutorials or how it's done, what it's called etc. Thanks!

Here is the link to Sharon Wee's tutorial: http://www.sharonwee.com.au/store.html#!/~/category/id=1739767&offset=0&sort=normal
post #7 of 18
Yes the top part. I thought of airbrush but thought that would look too smooth where this one looks like it has some kind of streaking line texture. I dont know maybe thats how im seeing it. Your probably right though. What else could it be.
post #8 of 18
There is something called silver leaf...but it didn't look like that's what it is. To me anyway. If it looks streaked to you it is probably painted on luster dust
post #9 of 18

I did a blog post on that...That one looks like it's painted on, it's not metallic enough to be real silver leaf, which would be shinier. http://acaketorememberva.blogspot.com/2012/03/how-to-get-gold-finish-on-fondant.html

 

If you want it to be super metallic-looking you really need to use real silver or gold leaf, though. If it's painted on it relies on the light in the room to  look metallic, to a certain extent. With the leaf it will look metal anyway because it is metal :)

post #10 of 18

Is anyone else having deja vous with this thread? I swear there was one just like it like, maybe last week, or am I imagining things? I think it wound up being disco dust.

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 #11 of 18
Quote:
Originally Posted by Annabakescakes View Post
 

Is anyone else having deja vous with this thread? I swear there was one just like it like, maybe last week, or am I imagining things? I think it wound up being disco dust.

 

Yes, I thought the same thing.

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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Follow me on my Twitter handle: @Sugar_Iowa

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post #12 of 18

I watched another video by Sharon Zambito on this.  She used the same method  Costumeczar talks about in her blog.  The brush is key to minimizing streaks and it can take about 3 coats.

I love what I do and do what I love

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I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

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post #13 of 18

OP, I did a tier like the one at the bottom.

 

It takes a really long time to do, so make ure you allow a few hours.

 

I'm not sure if this is how others have done it, but I used a 50/50 mix of gumpaste and fondant, rolled really thin strips and just started in the middle of the big roses and rolled them around, using tylose glue at the base of the strips. I did them flat on the bench and let them dry for about an hour or more, until the strips were a little bit stiff and the glue was tacky before lifting the whole thing up onto the side of the cake.

 

I found that as I went around with the strips, the base where I was attaching the strips to the inner layer would become smaller than the top, so I rolled a rope of fondant and attached that at the base, before continuing with more strips.

 

Let the rosettes dry on the cake for a while, then starte filling in with more strips. You'll need kicthen paper, or plastic wrap to help the strips hold their shape while they dry.

 

You need to roll about 16 million strips. It's a really good workout for the arms and shoulders.

post #14 of 18

Patricia is going to Boston in February to teach this

http://thecakeworld.net/patricia-hardjopranoto---yummy-cupcakes-cakes.html

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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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

 

 

www.facebook.com/applegum

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post #15 of 18
Quote:
Originally Posted by ApplegumPam View Post
 

Patricia is going to Boston in February to teach this

http://thecakeworld.net/patricia-hardjopranoto---yummy-cupcakes-cakes.html


I wish I could go to this class.  It would be the best!

I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

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I love what I do and do what I love

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