Lambeth Heart Cake

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Albums: Lambeth Class

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Comment by art deco cakes by galidink on April 1, 2012 at 4:37pm: WOW LOVE IT

Comment by Rima on March 28, 2012 at 9:23pm: Thanks. Those are toothpick roses made with RI. I like working in miniature better than regular size. Don't ask me why and I'm half blind so it's really hard to do. LOL I have a super think pair od glasses i use just for the small work.

Comment by art deco cakes by galidink on March 28, 2012 at 11:24am: BEAUTIFUL WORK OF ART , LOVE IT

Comment by Rima on March 20, 2012 at 9:39pm: Thanks. Goreti.

Carol,

What I do is press the rice cereal treat mixture down into a 14" round pan (sprayed or greased) about 2 inches deep or a little less. Once I have it packed as tight as I can get it I turn it out onto a 14" cake board and put a 10" round cake board (covered in cellophane to keep clean) on top, centered. Then I use that 10" board as a guide with a long bread knife to cut the bevel from the 10" board to the 14" edge of the rice cereal. Somtimes it is so thin on the outer edge that chucks break off, but you can push them back into place. Then I cover it in royal to create a smoother surface for my fondant. I cover the cake round and the bevel all at once to get the effect you see with no seam. Learned this in Kathy Lange's Lambeth class. If you have the chance to attend one of her bootcamps, do it. It's worth every penny.

Comment by Carol Hill on March 20, 2012 at 5:22pm: Cool ! Thanks for answering. Maby I can try it sometime...

Comment by shaira on March 17, 2012 at 2:43am: thank you rima for answering my question :)

Comment by Rima on March 16, 2012 at 10:20pm: Hi Carol,

I'm so sorry I didn't respond sooner. I just now saw your post. Thank you for the kind words. The Lambeth bevel is made out of rice cereal treats on my cakes, but some people use real cake and some use styrofoam. On top of that sits a standard 10" round. then I cover it all as one piece.

Comment by Rima on March 16, 2012 at 10:17pm: Hi Shaira. Than you. Yes, it is the overpiping. It is an English method that dates back centuries. But because Joseph Lambeth made it famous again in his time it has become associated with his name. He did have a style uniquely his as well. When you see one of his cakes you know right away it was his. Basically, when you hear Lambeth you are going to see layers and layers of piping with intricate detail, lots of stringwork, etc... My Lambeth instructor did a little piece on Facebook about the history of the method. You can Google it up.

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