Ruffles and pearls
My sister wanted an over the top pink and white cake for her granddaughter's birthday today, so this is what I came up with. She is a little girly girl to the max. This cake is an almond sour cream white cake, with almond butter cream icing. Pearls are made from gum paste and super pearl luster dust. Double row of ruffles at the bottom done in pink and white. Used a small rose mold to place a gum paste and luster dusted rose in between each set of ruffles. The white flowers at the top is actually brushed embroidery, but with real butter cream, it seemed to melt too much back into the cake. Used pearl dragees in two different sizes, big ones on the top border, and small ones in the white flower area.
Comment
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Comment by Linda Wolff on March 23, 2012 at 2:57pm
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Anne, I am inclosing a better pic of the top of the cake so that you can see a better view of how the star tip has been pulled out towards the center of the cake. As you are pressing the star tip, allowing the frosting to mound and build, go back and forth in a little zig-zag motion and start coming towards the center of the cake, then slowly release the tension on your bag as you get closer to the center of the cake, and stop the zig-zag motion and pull your bag towards the center with little pressure on the bag til you get where you want to go!
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Thank you Anne....it's not hard. I use a big star tip and start on the edge of the and let it build as I am squeezing the bag, and then pull it towards the center of the top of the cake. Then I use another smaller star tip and go right over the first layer of stars and do the same thing. Then I go with an even smaller star tip, (the pink in this case) and finish it off just like the other two rows, and then I placed just a normal star tip border all around the center to conceal any messes. Anne, a lot of it is just over-piping on top of what you have already piped. That's how to build it up. =O)
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Thank you Gail. You are such an encourager! I love that!
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Comment by Anne M on March 23, 2012 at 2:21pm
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Linda, I can see ur brush embroidery. I love that squiggly border (for want of a better word) on top. How do u get that depth for the top border (please forgive my ignorance). Linda, I must do something like this and call it Linda's style.
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Comment by art deco cakes by galidink on March 23, 2012 at 1:51pm
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AW LOVLY ! SWEETAND BEAUTIFUL!SO MUCH WORK WOW . I CAN SEE EACH STEP AND THE WORK THAT GO'S INTO SUCH BEAUTIFUL WORK , WOW AWESOMW JOB
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Yup...next time will be with royal.
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Comment by Sandra I. Vazquez Lossiseroni on March 23, 2012 at 11:35am
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I could tell that was your intention on the brushed embroidery and the pearls are perfectly done. I do the brushed embroidery technique with royal icing...
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Unfortunately, Sandra, you cannot see the brushed embroidery that I did with the white flowers. I used real butter in the icing and it took away from the embroidery look. I did finally figure out how to use my pearl mold, though! I hadn't been brushing the luster dust into the mold and they always stuck. Duh! You would have thought I would know better!
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Wow, and that was the butter cream cake you mentioned to me last night...gorgeous.
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I'm surprised that it was saved! I didn't click save on it because I thought it needed cropping. this is that butter cream cake I made. The picture stinks because it was sooo late last night when I took the picture I didn't stage it and the color looks off. I have some others that I took this morning and I'll look at them later on today to see if they came out any better. Have to get off for now, though.
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