Cake Decorating Community - Cakes We Bake

Pearlized fondant leaves on buttercream. Mix of fresh flowers.

Views: 161


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 RUBY JOHNSON on September 27, 2011 at 11:05am
Beautiful work!
Comment by Lisa Seidling on September 27, 2011 at 10:01am
Thank you.  I always put fresh flowers on at the venue.  Usually the florist will leave the stems in a large vase or bucket of water for me near the cake table.  I always cut the flowers and wrap the stems with florist tape before I put them in the cake.  I have also used the plastic stem holders (from wilton - you can put a tiny bit of water in it with a dropper if you are worried about the flower wilting) or straws to put flowers in - especially if it I know a flower is NOT non-toxic, I also bring some parchment or wax paper to place under the bloom so that it is not touching the cake is pretty easy to hide.  For the toppers, there are a few options that I use depending on what I want the cake to look like.  I either wrap the stems and put them in the cake, just lay them on the top, or bring a piece of soaked oasis in a small plastic cup to make an arrangement in.  For this particular cake, The Lily and orchid stems were wrapped and placed in the cake.  The delphinium, thistle and various leaf stems were wrapped, but they are not actually inserted into the cake they are just resting with the support of the flowers so that the stems are hidden.  It was very hot at this venue and the flowers were still nice looking after about 4 hours.
Comment by rosa velazquez on September 27, 2011 at 9:26am
Beautiful cake!!!!   How did you insert the fresh flower into the cake and when did you place them; at the venue or when you finished the cake?  I'm always concert about when to place the fresh flower and how to keep them freh.
Comment by Elizabeth Mason on September 27, 2011 at 8:29am
very cool affect!
Comment by Lisa Seidling on September 26, 2011 at 4:07pm

Make sure you use a crusting buttercream recipe.  Ice the cake, wait about 7-15 minutes, depending on the humidity and heat.  Then use viva paper towels (they are the key) and a fondant smoother to smooth the buttercream.  There are some instructional videos on You Tube if you google "viva paper towel method smoothing."

Comment by naheed ullah on September 26, 2011 at 3:47pm
beautiful :) Yes, I have the same question "how did you get the buttercream so smooth?"
Comment by Olivia Elias on September 26, 2011 at 3:31pm
Beautiful! I just got booked to make a tiered butter cream cake like this, how do you get the butter cream so smooth?

© 2024   Created by Theresa Happe.   Powered by

Badges  |  Report an Issue  |  Terms of Service