Cake Decorating Community - Cakes We Bake

Covered in fondant. two layers; 5 inch and 8 inch. Piers are rice Krispy treats covered in fondant, then chalked with petal dust and lined with food paste for deeper depth. All shells are made from fondant and chalked with petal dust. Rope borders and the ropes around the pier posts are fondant, and sand is brown sugar.

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Comment by Linda Wolff on September 8, 2012 at 9:41am

Thank you Terry!

Comment by Terry Bingham on September 8, 2012 at 9:03am
Simply beautiful, live all the textures, it give it so much depth and realisim.
Comment by Dina Mercado on January 19, 2012 at 5:30pm

Linda thank you for taking the time to respond to me. I will try the regular candy molds and see how they come out. Yours just looked so detailed. I really like them.

 

Comment by Linda Wolff on January 14, 2012 at 7:22pm

Dina, those are just candy molds too. It is probably the petal dust that makes them look detailed. The very small ones are made by Makins', and the big ones are plain old candy molds. I wish Makins' made bigger molds because their molds are very soft and you can bend them to get your stuff out easier.

Comment by Dina Mercado on January 14, 2012 at 6:22pm

Linda you are truly a very talented person. I love this cake and the Gardent theme one also. Where did you find the molds for the shells. I've been looking for nice onea like these for a while, but can only find the small candy molds and they don't have the detail these do. Keep up the wonderful work I hope I can create something as beautiful some day.

Comment by Linda Wolff on September 30, 2011 at 2:33pm
Thank you Zeeniya!
Comment by zeeniya zulfikar on September 30, 2011 at 2:31pm
congratulations on your blue ribbon Linda
Comment by Linda Wolff on September 30, 2011 at 9:34am
Thank you Ruby!
Comment by RUBY JOHNSON on September 30, 2011 at 8:01am

Beautiful job Linda. I can tell you take your time and thought in all your work. I know Its hard for you to say, its finished. I get that from you. Not done til your eye says its done. I'm the same way. I keep adding and adding. Dont know when to stop until your satisfied. But, thats the best way to be. Its perfect and neat. Great job.

Comment by Linda Wolff on September 28, 2011 at 9:30pm
YAY! I may not have won the contest on here, but I submitted this cake to our confection sugar art fair and I got a blue ribbon!

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