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Everything on this cake was made from butter cream icing except for the dark leaves and the pearls, which were made from fondant. It was one of my experimental cakes attempting to do some Lambeth techniques using butter cream.

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Comment by Timothy Jansen on November 23, 2014 at 12:05am

You, dear Linda... at you very best!

Comment by Timothy Jansen on September 10, 2013 at 7:51am

WOW... JUST BEAUTIFUL LINDA....

Comment by Linda Wolff on August 31, 2013 at 8:41pm

Thank you! =O)

Comment by Oatmeal Overboard on August 31, 2013 at 5:34pm

Nice job!

Comment by m.r.jensen on August 17, 2013 at 10:58am

What an amazing work of art. One of these days I'm going to give this method a try. Thanks for the inspiration.

Comment by Linda Wolff on August 16, 2013 at 3:41pm

Thank you Dee! =O)

Comment by Dee Miller on August 16, 2013 at 2:53pm

Oh, I LOVE this.  So feminine.

Comment by art deco cakes by galidink on August 15, 2013 at 12:28pm

THANK YOU SO MUCH LINDA ; X ! OH I just ? this -on this morning ; )), it came so perfect on this cake ; )X

Comment by Linda Wolff on August 15, 2013 at 12:13pm

Sorry, Gail, I was pretty busy yesterday and didn't get on the computer much...just to check on mail and what-not and off running errands. First off, thank you for your first comment. You are such an encourager! Secondly, the icing is the one that I usually use for butter cream.

My Butter Cream icing

About 10 ounces of Crisco,

a stick (or two depending on the weather) of real butter,

3 pounds of powdered sugar, usually the one from Sam's,

a good healthy tbsp. of real vanilla,

about 3 tbsp. meringue powder (I prefer Wilton brand for that),

1 tsp. salt, and

2/3 or 3/4 cup water, depending on how stiff it is.

Comment by art deco cakes by galidink on August 15, 2013 at 9:22am

? Linda what recipe did you use for your buttercream? ; ) please : )) !

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