wedding cake topper ideas?
I have to do a wedding cake (my first one!) this weekend. The bride, who is a dear friend, has given me almost ZERO input on what she wants ... she wants it square and wants guava and dulce de leche fillings but otherwise says "whatever you do will be great!" ... I remember being a bride and while I was far from bridezilla I would NOT have given my cake designer free reign to do whatever! I don't even know her color scheme!
She did show me a photo of a cake covered in colorful paisley designs, but I posted on another thread that I have to transport this cake (unassembled, of course!) for a 5-hour drive ... so the transportation logistics of this cake will not allow me to do that and she understands that. I am thinking of a square 3-tiered cake, wrapping each tier at the bottom with a white-on-white ribbon with a circles/bubbles design, and attaching fondant circle cut-outs in various sizes and white buttercream dots alongside. I've sketched it out and it looks cute, but I feel like it needs some kind of simple topper. To make the situation more complicated, I don't think a fondant/gum paste topper will work because we're expecting a humid week so I don't think I will be able to get it dried in time.
Does anyone have any ideas that would work? I was also wondering whether I should drape some of the circles around the corners of the cake and over the top edges? It is a fondant-covered cake which I don't normally do but again, given the transportation situation I wouldn't trust a buttercream cake. Normally on a bc cake I would do a top and bottom border but I think it will look weird on the fondant, am I right about that? And no bottom border seems necessary if it's wrapped with the ribbon, right?
Thanks for the help!!
Replies to This Discussion
-
Permalink Reply by Theresa Happe on
-
How about a monogram topper? That's simple enough.
-
Permalink Reply by Jennifer Cintron on
-
I thought about that but the last name starts with an I which looks kinda weak. I just went shopping and picked up a silver and white topper with intertwining hearts - she had those on her invitations so at least it ties in to something! I'll send her a photo to see if she likes it!
Theresa Happe said:How about a monogram topper? That's simple enough.
-
Permalink Reply by Karen Marie on
-
You could do paisley designs in royal icing on the fondant before you leave then stack the cake when you get to the venue..putting the ribbons on after you stack. I dont see a problem with gumpaste if you knead in a little extra tylose CMC which is made for humid conditions. Or you could get some pesticide free fresh edible flowers (roses, carnations,pansies, some orchids ask your florist) and using posey sticks, place them on top of the cake
-
-
Where do I get this tylose stuff? Is it the same as Wilton's gum-tex?
Also, you reminded me of another question that I need to ask you experts - how do you place the ribbon on the cake? Is it glued onto the cake or just wrapped around the fondant then gathered in the back with an overlap? If you glue it onto the cake, do you use gum glue, clear vanilla, or what? And if it's you don't glue onto the cake but just wrap it around, what do you use to keep it in place?
Karen Marie said:You could do paisley designs in royal icing on the fondant before you leave then stack the cake when you get to the venue..putting the ribbons on after you stack. I dont see a problem with gumpaste if you knead in a little extra tylose CMC which is made for humid conditions. Or you could get some pesticide free fresh edible flowers (roses, carnations,pansies, some orchids ask your florist) and using posey sticks, place them on top of the cake
-
-
No it isnt the same but Edna De La Cruz has it on her site http://www.designmeacake.com/catalog/i2.html
or:
http://www.fondantsource.com/tylose-powder-2oz-confectionary-arts-i...
http://www.globalsugarart.com/product.php?id=17057&name=CAI%20T...
www.sugarcraft.com scroll down on the left side bar to gumpaste then to ingredients then scroll down the center page to the tylose powder with the pink jar picture
I have ordered from all these suppliers...all reputable...
-
Permalink Reply by Teneisha Williams on
-
Jennifer:
The ribbon is held together at the back of a cake using some buttercream or a pin...I use coloured pins that match my ribbons, If i have no pins...I go with buttercream...just a little where it overlaps around back...
hope this helps.
Teneisha
-
-
Karen - thank you! Now I can stop staring at the aisles of AC Moore and Michael's and WILLING additional, more interesting cake decorating supplies to appear!
Teneisha - yes thank you that helps a lot! The pins thing makes perfect sense.
-
-
Jennifer you are most welcome!
Pins are a good idea but make sure you use only stainless steel pins to be food safe and make sure you tell whoever is cutting the cake where the pins are in the cake..otherwise I wouldn't want to be the one who accidentally finds one! A little buttercream or royal icing is probably safest or even gum glue. (Mix about a tbsp of gum paste torn into little pieces with 3 tbsp very hot water. Let sit to dissolve for about 5-10 minutes and give a few shakes. I put mine in a little plastic container. It lasts about a week unrefrigerated or refrigerated for at least a month)
Also check Edna's site in her recipe section for the gumpaste recipe using the tylose powder. She has a tutorial on how to make it too!
Popular Cake Searches
© 2024 Created by Theresa Happe.
Powered by
