Cake Decorating Community - Cakes We Bake

Top tier is brushed embroidery on fondant, second tier is tufted billow weave, third tier is grosgrain ribbon lined with edible pearls, bottom tier is draped fondant. All is covered in pearl sheen using airbrush. The flowers are made from gum paste.

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Comment by Linda Wolff on July 18, 2014 at 12:20pm

Thank you Tim...my wrists have finally bit the dust and I haven't done cakes for quite some time now. Every morning they are tingly with carpal tunnel and very uncomfortable throughout the day. I have finally conceded that it's time to get out of the cake decorating mode. =O(

Comment by Timothy Jansen on July 17, 2014 at 2:33pm

PERFECTION!!!!

Comment by Timothy Jansen on September 10, 2013 at 7:53am

My FAVORITE cake on this sight Linda!!!! WOW!!!!

Comment by Linda Wolff on April 11, 2013 at 6:52pm

Thank you Rosemarie. Actually, I do not have a tutorial but there is one on the net for the tufted billow weave technique. Here is the link:http://thejoyofcake.shutterfly.com/tutorials

Comment by rosemarie mccarthy on April 11, 2013 at 12:01pm

Wow, this is indeed a work of art.  Such professionalism. Could I receive the link to your tutorial.  Thank you

Comment by Linda Wolff on March 12, 2013 at 10:00am

Thank you Nicole! =O)

Comment by Nicole on March 12, 2013 at 9:07am

Wow what a stunning and elegant cake, love the attention to detail.  Well done Linda!!!!!!!!!!!!

Comment by Cheryl Lynne Botha on March 8, 2013 at 7:03am

Thanks for the link to the tutorial! I am so going to try this!!!

Comment by Linda Wolff on March 5, 2013 at 11:19am

Thank you Maria! =O)

Comment by Maria Gemini on March 5, 2013 at 10:44am

stunning!!!elegant!!!

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