HELP NEEDED WITH HOW TO DO THIS DECORATION - Cake Decorating Community - Cakes We Bake2024-03-28T20:59:56Zhttps://cakeswebake.com/forum/topics/help-needed-with-how-to-do-this-decoration?feed=yes&xn_auth=noNo prob Mandy.....glad we all…tag:cakeswebake.com,2014-05-08:4635016:Comment:14241102014-05-08T12:47:27.038ZJune Kowalczykhttps://cakeswebake.com/profile/JuneKowalczyk
No prob Mandy.....glad we all could help...... :o)
No prob Mandy.....glad we all could help...... :o) Oooh thank you gals - and tha…tag:cakeswebake.com,2014-05-08:4635016:Comment:14241682014-05-08T09:42:40.470ZMandy Nelhttps://cakeswebake.com/profile/MandyNel
<p>Oooh thank you gals - and thank you too June, I will try the trick replacing the buttermilk with sour cream. I have even considered doing a standard pound cake and just substituting some of the flour with say 2T cocoa and adding the food colouring - that way it would surely be a firmer cake that would withstand the weight of the ganache and the fondant. I have tried making a white chocolate cake and doing that but honestly, I do not believe I will ever try making a white chocolate cake…</p>
<p>Oooh thank you gals - and thank you too June, I will try the trick replacing the buttermilk with sour cream. I have even considered doing a standard pound cake and just substituting some of the flour with say 2T cocoa and adding the food colouring - that way it would surely be a firmer cake that would withstand the weight of the ganache and the fondant. I have tried making a white chocolate cake and doing that but honestly, I do not believe I will ever try making a white chocolate cake again - I just do not have any success with it. Thanks so much - I always know that my cake buddies can come up with the right suggestions xxx</p> oh yes - well spotted Mai!tag:cakeswebake.com,2014-05-07:4635016:Comment:14235972014-05-07T13:33:46.129ZKaty Notthttps://cakeswebake.com/profile/KATYNOTT
<p>oh yes - well spotted Mai!</p>
<p>oh yes - well spotted Mai!</p> Pretty cake and useful tips h…tag:cakeswebake.com,2014-05-07:4635016:Comment:14235932014-05-07T12:59:40.256ZMai Fathallahttps://cakeswebake.com/profile/MaiFathalla
<p>Pretty cake and useful tips here as always. Just one comment, the shape to be cut is not half a circle as I think the peak of the curve is towards the right side; I would say it's more of half a tear-drop shape (if you know what I mean)... Check the angles of the ends of the ruffle, one is steeper than the other.</p>
<p>Pretty cake and useful tips here as always. Just one comment, the shape to be cut is not half a circle as I think the peak of the curve is towards the right side; I would say it's more of half a tear-drop shape (if you know what I mean)... Check the angles of the ends of the ruffle, one is steeper than the other.</p> I agree with June about how t…tag:cakeswebake.com,2014-05-07:4635016:Comment:14238472014-05-07T10:40:01.577ZKaty Notthttps://cakeswebake.com/profile/KATYNOTT
<p>I agree with June about how to achieve the two tone colour - a bit like doing the sole of a shoe. Roll the two pieces of fondant out on top of each other, so they stick together, then cut your shape. I'd definitely add CMC to your fondant, otherwise I can't see it keeping that shape reliably. It's a stunning cake, good luck with it.</p>
<p>I agree with June about how to achieve the two tone colour - a bit like doing the sole of a shoe. Roll the two pieces of fondant out on top of each other, so they stick together, then cut your shape. I'd definitely add CMC to your fondant, otherwise I can't see it keeping that shape reliably. It's a stunning cake, good luck with it.</p> I would make a denser blue ve…tag:cakeswebake.com,2014-05-06:4635016:Comment:14235472014-05-06T21:27:57.045ZJune Kowalczykhttps://cakeswebake.com/profile/JuneKowalczyk
I would make a denser blue velvet cake. When I add sour cream, it makes for a denser more firm cake, almost like a pound cake. As far as these straight ruffles are concerned Mandy, I would think two pieces of different coloured thin fondant roll out, and then "glued" together would work. Perhaps adding a touch of tylose/cmc to give it a bit of stiffness. Then it would keep the shape of the bend. I would try this on a over turned bowl and see how it works. They all look like 1/2 circles just…
I would make a denser blue velvet cake. When I add sour cream, it makes for a denser more firm cake, almost like a pound cake. As far as these straight ruffles are concerned Mandy, I would think two pieces of different coloured thin fondant roll out, and then "glued" together would work. Perhaps adding a touch of tylose/cmc to give it a bit of stiffness. Then it would keep the shape of the bend. I would try this on a over turned bowl and see how it works. They all look like 1/2 circles just attached to the cake then bent slightly to curl. Very pretty and effective. thankuMaria Gemini said:
You…tag:cakeswebake.com,2014-05-05:4635016:Comment:14231982014-05-05T12:32:04.289ZMandy Nelhttps://cakeswebake.com/profile/MandyNel
<p>thanku<br></br><br></br><cite>Maria Gemini said:</cite></p>
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<div class="xg_user_generated"><p>You're welcome Mandy! I only use unsalted butter and buttermilk but I use cake flour. It's just a suggestion to use All-Purpose Flour since you said your red velvet is very soft. Maybe…</p>
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<p>thanku<br/><br/><cite>Maria Gemini said:</cite></p>
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<div class="xg_user_generated"><p>You're welcome Mandy! I only use unsalted butter and buttermilk but I use cake flour. It's just a suggestion to use All-Purpose Flour since you said your red velvet is very soft. Maybe try first for a mini cake and taste if it's ok to use All-Purpose Flour.</p>
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</blockquote> You're welcome Mandy! I only…tag:cakeswebake.com,2014-05-05:4635016:Comment:14231952014-05-05T12:04:21.617ZMaria Geminihttps://cakeswebake.com/profile/MariaGemini
<p>You're welcome Mandy! I only use unsalted butter and buttermilk but I use cake flour. It's just a suggestion to use All-Purpose Flour since you said your red velvet is very soft. Maybe try first for a mini cake and taste if it's ok to use All-Purpose Flour.</p>
<p>You're welcome Mandy! I only use unsalted butter and buttermilk but I use cake flour. It's just a suggestion to use All-Purpose Flour since you said your red velvet is very soft. Maybe try first for a mini cake and taste if it's ok to use All-Purpose Flour.</p> Thank you Maria - I do only u…tag:cakeswebake.com,2014-05-05:4635016:Comment:14230902014-05-05T11:53:19.165ZMandy Nelhttps://cakeswebake.com/profile/MandyNel
<p>Thank you Maria - I do only use cake flour so will give your suggestion a try. Do you make your red velvet with buttermilk and butter or do you use oil?<br></br><br></br><cite>Maria Gemini said:…</cite></p>
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<p>Thank you Maria - I do only use cake flour so will give your suggestion a try. Do you make your red velvet with buttermilk and butter or do you use oil?<br/><br/><cite>Maria Gemini said:</cite></p>
<blockquote cite="http://www.cakeswebake.com/forum/topics/help-needed-with-how-to-do-this-decoration?commentId=4635016%3AComment%3A1422887&xg_source=msg_com_forum#4635016Comment1422887"><div><div id="navunderads"></div>
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<div class="xg_user_generated"><p>What flour do you use in your red velvet cake? Maybe use All-purpose flour because Cake Flour is softer. Maybe add some cashews or walnuts to make the cake firmer but my red velvet is fine when covered with fondant. I did one of the layers for a 3 tier wedding cake. After covering with ganache place the cake in the fridge to help set the ganache. The fondant was set maybe because the decorator use some support and then let it dry. For the colors, use pink gel paste for the two pieces on the top layer and another pink for the two on the second layer then the rest is off white. For blue velvet cake use also a blue gel paste. I think a pearl spray was used on the cake for a satin finish.</p>
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</blockquote> What flour do you use in you…tag:cakeswebake.com,2014-05-05:4635016:Comment:14228872014-05-05T11:41:43.747ZMaria Geminihttps://cakeswebake.com/profile/MariaGemini
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<dd><div class="description" id="desc_4635016Comment1423186"><div class="xg_user_generated"><p>What flour do you use in your red velvet cake? Maybe use All-purpose flour because Cake Flour is softer. Maybe add some cashews or walnuts to make the cake firmer but my red velvet is fine when covered with fondant. I did one of the layers for a 3 tier wedding cake. After covering with ganache place the cake in the fridge to help set the ganache. The…</p>
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<dd><div class="description" id="desc_4635016Comment1423186"><div class="xg_user_generated"><p>What flour do you use in your red velvet cake? Maybe use All-purpose flour because Cake Flour is softer. Maybe add some cashews or walnuts to make the cake firmer but my red velvet is fine when covered with fondant. I did one of the layers for a 3 tier wedding cake. After covering with ganache place the cake in the fridge to help set the ganache. The fondant was set maybe because the decorator use some support and then let it dry. For the colors, use pink gel paste for the two pieces on the top layer and another pink for the two on the second layer then the rest is off white. For blue velvet cake use also a blue gel paste. I think a pearl spray was used on the cake only for a satin finish but not on the cover.</p>
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