456 days ago
by tortacouture |
45 comments »
OK, so I posted some time back in one of the forum posts about how I achieve sharp edges on fondant, and while for the most part my technique is much the same, I am always learning how to do things better and I’ve changed some things. Here are some examples of cakes I’ve done using this method:
So anyway, this is how I go about getting sharp edges.
Basically my secret weapon as far as this technique goes is most definitely chocolate ganache – whether it be milk chocol...
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447 days ago
by Cynthia Jones |
15 comments »
The final product =)
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440 days ago
by MyCakeStudio |
9 comments »
Step #1 Cover cake with fondant with your choice of color
Step #2 Trim edges and smooth fondant onto cake
Step #3 Draw/Transfer image on cake using scriber needle and pencil (this will be “erased” later with water)
Step #4 Shade images using gelpaste diluted in water in light colors first to create a base color underneath
Step #5 Meanwhile prepare some ribbon flowers and leaves
Step #6 Color the flowers and leaves using darker and stronger shade, this time using...
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420 days ago
by Frostine |
6 comments »
Ok, so this two-toned technique has many applications, but I used it to create a landscape on the side of my cub scout cake. It worked so well, I can’t wait to find a good reason to use it again! Wait until you see how easy it is! Sure you could create a similar look with fondant, but buttercream makes for better eating.Start by smoothly frosting the cake tier with the background color of your choice. Since I’m making a landscape, I frosted my cake in blue for the sky.For my s...
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413 days ago
by RoyalBakery |
11 comments »
Just a quick note (hopefully) with a few hints on how to create a seamless join when you want to have more than one colour of fondant covering your cake, with no overlaps.
1. Start by calculating the size fondant you need to cover the top half of the cake (in my case, the blue). I wanted the blue to come halfway down the sides of the cake so my fondant needed to be 7” (the top of the cake) + 2.25” (the cake was 4.5” high) x 2 (for each side) = 11.5” diameter.
...
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412 days ago
by CakeHatteras |
19 comments »
Time management is a key ingredient to cake decorating success. I have found a way to work ahead. Recently, I used this method and was able to complete 3 cakes, all with detailed fondant accents, in just a few hours. (all the fondant work was completed ahead of time) All I had to do was ice my cakes, and place the completed, shaped fondant on the cakes. This method kept the fondant flexible. I was able to fit the fondant decorations, to several cakes into one plastic 12 X 12 case. The 12 X 12...
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