One tier of chocolate and vanilla filled with chocolate ganache and one of strawberry swirl with white chocolate ganache and strawberry coulis. The bottom tier is fake.
The butterflies are handmade from gelatine and gumpaste. I made the cake stand (which you can't really see very well in these pics) and added blue LEDs. It looked magical.
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Thanks for sharing Bettina - very useful information there.
The link for the video is here http://www.cakeconnection.com/gelatin_art.php#ga_video
Jane if you wander over to Cake Connection they have a video showing you how to use their veining sheets. Simply put, you bloom and them melt gelatine, add some food colour and paint it onto the veining sheets, then you let it dry.. You'll actually hear it cracking as it separates from the veining sheet! Don't be tempted to take the gelatine off the veining sheet before it has thoroughly dried or it will distort as it dries - as the thickness of the gelatine isn't uniform - there will be thin and slightly thicker patches - it doesn't dry at a uniform rate and therefore your petal or wing will pull out of shape as the thinner areas dry faster than the thicker areas.
The butterflies are so simple to make and look wonderful. I add a very simple gumpaste body - a small gumpaste sausage - that I attach with piping gel. You don't want to wet the gelatine or it will get really soggy and you have to wait for it to dry again.
Once they're dry - and before I add the body - I cut them out using nail scissors, then I pinch them and sit them in a former and then add the body. You let them dry fully then and attach them to the cake with royal icing or chocolate.
I love the butterflies you will have to show us how you made them.
The cake is so strikeing I wan't one (to make one now).
No I didn't Katy, but the bride has promised to send me one.
Gorgeous Bettina - really elegant. Did you get a picture in the dark to show off the LED's?
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