Practice cake using the billowing technique
This is just a little dinky dummy cake that I wanted to try my hand with the billowing technique. I used the smallest foam circles that I could find in the floral section of our craft store. It is covered in fondant, then I cut squares out of the smallest cutter I have for the top cake, and then used the next smallest cutter for the bottom, pinching the ends and pressing them into the fondant. The top tier has edible sugar pearls that I placed between each billow, and the bottom art balls I rolled from fondant. The anemones are made from gum paste. Thanks for looking!
Albums: Recent cakes I've made
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Comment by Sandra I. Vazquez Lossiseroni on January 12, 2012 at 8:10am
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Thank youLinda, l realized that the foa circles were the actual cakes. Yes I read all the comments and found the site very useful. Lets see how it comes out.
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Comment by Linda Wolff on January 12, 2012 at 12:25am
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Sandra, I used the foam from the florist section of Hobby Lobby. The one on the bottom was a green stiff foam that was kind of coarse (but I didn't care since it was going to be covered with the billows anyway and wouldn't show any of the roughness of the Styrofoam. The top one was a florist foam too, but it was the soft foam that you place in a bowl of water to help water the stems of flowers. It was a little harder to cover since it tends to come off in your hands. It is extremely soft, so you need to have a towel handy to wipe that excess green foam off so it doesn't get into the fondant. Sandra, here is a link that someone else added to this thread earlier that explains how to cut the fondant and put it on the cake. It is so much easier than it actually looks. I can't wait to see how your turns out!http://thejoyofcake.shutterfly.com/tutorials
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Dear Linda, I misunderstood like June. I thought that when you say " I used the smallest foam circles..you were referring for underneath the billow. And again, they are so round, that of course I would think that. Well, all I can say I am trying...and mine are not round like yours...lol.
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Dear Linda, this one will be my "shot in the arm". I 'd been dying to try this technique, so here is my inspiration...thank you.
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Comment by June Kowalczyk on September 29, 2011 at 9:49am
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Well, 1stly, I am assuming they were "professional" cake judges....but it is ALL perception. I think the thinner floweres would have looked off with such large billowing technique. But that is just what I see. And, yes, I did misunderstand. Thought there was something underneath the fondant. Now I understand.
My cake stands....I just use the super glue they sell in the dollar store. Now my last stand, the candy dish had fluted feet, so it didn't stick so well. What I should have done is but some other medium inbetween, like perhaps a very small plate. I will look better next time to make shure the plate & dish configure correctly. You know, flat bottom to flat bottom.
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Oh, by the way....I got a third place white ribbon on this cake. The judges said that the flowers needed to be thinner petals and my billows needed to have more of a gathered look on the top tier. (first time I have ever done billows, so I am a happy camper!)
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Deb, I do too! I have them all over the place! (Maybe I'm a little obsessive compulsive?) June, Cover the cake in fondant first, then place your billows over the fondant. I know, it's a lot of fondant, but that is how I did this cake. Maybe I am not understanding you...I don't have anything underneath each square that has been billowed. I just push the squares at the ends and then kind of make it look like ribbon. It's actually hollow under the billow. Those little balls in between cover up a multitude of mess where the squares meet. Also, what kind of glue do you use to hold all of your pieces together for your cake stands so that the cake stand is strong enough to hold a cake?
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I make my own cake stands. I scour the local Amity/Sally Ann, and find lovely plates & candy dishes and glue them together. I made a beautiful cake stand for my Nephew & his fiance's engagement cake.
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How would you do this technique if the cake were to be edible?. How would you billow the fondant without foam underneath? I am assuming balls of fondant in place of the foam??
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Comment by Deb on September 29, 2011 at 6:54am
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Hi again Linda, I believe I got mine from "Home Goods" there's something about beautiful cake stands that I can't seem to stay away from them..lol. I have so many now... in ranges of about 5" to 20'..something..lol. I'm sure it has to do with the love of pretty cakes on a pretty stand :)
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