Cake Decorating Community - Cakes We Bake

basket is made of fondant/gumpaste cake inside is chocolate layer, leaves are made of very thin airbrushed fondant. Large pumpkin was carved from red velvet layer cake and covered with a thick coat of fondant and also airbrushed. Goards and small pumpkin were made from smaller carved chocolate layer cakes and also cake putty (cake crumbs and buttercream) then shaped and frozen before dirty icing and fondant or chocolate coating.

Views: 595

Albums: Fall Cake

Comment

You need to be a member of Cake Decorating Community - Cakes We Bake to add comments!

Join Cake Decorating Community - Cakes We Bake

Comment by Tracy Deadman on November 4, 2011 at 8:43pm
Wow Sandie, congratulations on 2nd place. Amazing pumpkins - looked even better than the real one I bought for my lantern. What a month for you with your new grandson too. Can't wait to see your next piece of art xx
Comment by Linda Wolff on October 31, 2011 at 3:13pm
Two thumbs up, Sandie!! Can't wait to see your tutorials, when you get them done!
Comment by Sandie Katz on October 31, 2011 at 2:56pm

Thanks everyone who commented and favorited this cake!  I am trying to come up with some tutorials to show the techniques I use when I do this kind of cake project.  If my original idea had worked, the basket on it's side like a cornucopia of apples, pumpkins and gourds, and if I had realized that I had another 24 hours to get the picture in, then I would have taken more pictures...but since the basket collapsed under the weight of itself on it's side, I had to refigure the idea and really hustle to make what I thought was the deadline.  It's kinda funny, as I was sooo worried about making the apples look realistic, and I never even got to make them!  My husband has been prompting me to make a DVD with the techniques I have been using on many of the cakes I have made, as people have actually walked by some of them not even knowing they were cake.  There was not much of a need for this where I live in Southern Delaware, as there really are no other cake decorators in my area that do these kind of cakes, however this website has opened a whole new world to me!  I am so happy to have found a forum like this!

Comment by Linda Wolff on October 29, 2011 at 11:07am
I hear ya! Me too!
Comment by Sandie Katz on October 29, 2011 at 10:35am
When I get back from seeing my new grandson here in south central Missouri, I will look into setting up some kind of tutorial on how to do those effects but not necessarily on the same exact design. I don't usually revisit past designs. I like to try newer more thought provoking ones!
Comment by Linda Wolff on October 28, 2011 at 9:48am
Sandie, I hope down the road a bit when you have the time, you could show us a picture tutorial on how you did the gourd. I'd love to see how you did the whole cake, but if you are like me...you may not want to 'go there' a second time, and just be happy with the success of the first one! lol
Comment by Glenda Mendello on October 28, 2011 at 9:26am
Thank you so much for sharing this.
Comment by Karen Underdahl on October 27, 2011 at 9:10pm
I really love this and would love to try - but I don't know if they will come out as good as yours!!
Comment by Sandie Katz on October 26, 2011 at 11:04pm
The pumpkin texture is extremely simple...and actually was a mistake that worked to my benefit. My secret is to layer the cakes and dirty ice a roughly sculpted cake...then I freeze the cake until firm. Then I carve out the exact design I want. I then used cream cheese icing to liberally coat the outside and put it in the refrigerator until outside was firm. I then put the fondant on and pushed in the textured vertical lines and as the icing/fondant softened and I moved the cake around, I found that my hands and fingers were making the fondant smoosh in and it started to sag around the bottom a bit. Thats why the pumpking is more to the back and I tried to put the best side forward. It looks way better in the picture. I think the shadows helped immensely.  The gourd's colors were done by layering different colors of fondant together and running it through a pasta sheeter and then forming it around the molded iced cakes and painting on the details.  Edible sheen was used on some of the gourds, but not on all.  Hope this helps.
Comment by June Kowalczyk on October 26, 2011 at 9:19pm
That's awesome advice. My very 1st CD teacher, many moons ago, had taken floral arranging, a introductory sketching class, & was involved in all sorts of crafting before she ever got involved in decorating, opening her shop & teaching. She said anything we took in the way of the Arts could only help our creativity. Shop class couldn't hurt either.
You are very talented.

© 2024   Created by Theresa Happe.   Powered by

Badges  |  Report an Issue  |  Terms of Service