5 tiered cake is Vanilla tiers and alternating chocolate tiers, starting with 12" then 10", 8", 6" and 5" topper, all filled with raspberry filling, covered in buttercream icing and ivory colored, white chocolate fondant. Hand made gumpaste roses and rose petals. Purple gumpaste flowers are Asian Stephanotis.
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This cake is stunning. Really nice.
Hi, Mary Jane. Yes, I used an extruder with the 3 hole attachment and twisted the fondant after extruding it to make the rope effect. I used a 6mm bead maker by CK. Drapes (swags) were done by hand, no mold. I sprayed the petals and the whole cake with my air brush using pearl sheen and the fondant is by Albert Uster Imports. As far as how many rose petals I used for the bottom tier, I didn't count them, I would just make a petal, attach it and then repeat until I had it all filled up. I tried to use the ones that I made before hand, but because they were completely dry, the points (tops) of the petals were not completely flat and wouldn't lay right on the cake, so I made them all fresh and then applied them. So I started at the bottom and worked my way up, using edible glue and only glueing the point (top) of the petal to the cake. Worked much, much better. I should have counted them all for the next time I have an order for this cake, but I didn't...it was way, way too late for that once I finished this. Hope this helps. :o)
Very nice.
This is stunning!
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